CIOPPINO

By jarren

Ingredients

• The Broth:
• 1 onion, finely sliced
• 1 leek, finely sliced
• 4 cloves garlic, minced
• 2 stalks celery, finely sliced
• 1 bulb fresh fennel, finely sliced
• 1 tbsp olive oil
• 1 tsp fennel seed, cracked
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 bay leaf
• A pinch of saffron threads
• 1 lemon, juice and zest
• 1 tbsp cracked peppercorns
• 1 cup dry red wine
• 2 28 oz tins Italian plum tomatoes
• 2 tbsp tomato paste
• 1 - 2 tbsp honey
• Kosher salt and freshly ground pepper, to taste
• The Fish:
• 1 lb 21 - 25 count shrimp, shell off
• 24 clams in the shell
• 24 mussels in the shell
• 1 1/2 lb crab in the shell
• 1 1/2 lb firm-textured white fish
• 1 bunch green onions,
• 3 tbsp fresh basil, minced just before serving time

Details

Servings 6

Preparation

Step 1

In a heavy-bottomed large pit, cook the onion, garlic, leek, fennel and celery with the olive oil until the vegetables are tender, adding small amounts of water as needed. Add the dried herbs and spices, stir well, then add the red wine. Boil, then stir in the lemon zest and juice, tomatoes and tomato paste. Simmer uncovered, until the sauce is thickened slightly, then add honey, salt and pepper to taste. If working a day in advance, stop here, cool and cover the sauce and refrigerate until needed.

At serving time, scrub the clams and mussels, pulling off and discarding any beards that protrude from the mussels. Cut the white fish into bite-size pieces. Chop the crab into manageable pieces.

Bring the sauce back to a boil, add the cubed fish, spooning sauce over the pieces. Cover and reduce the heat. Three minutes later, check to see if the fish is about half done; if it is, add the shrimp for about 3 minutes. Cover, then add the clams and cover again. Two minutes later, add the mussels and crab. Ladle into heated bowls, evenly distributing the various types of fish. Garnish with the green onions and basil. Serve hot with lots of bread and wine.