Cioppino

The best fish stew I know

Photo by Greg H.

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

Ingredients

  • 1/2

    c olive oil, plus more as needed

  • 4

    t garlic, minced

  • 2

    leeks, white and pale green parts, chopped, washed, dried & roughly chopped

  • 1

    T fresh thyme leaves, minced

  • 2

    t fresh oregano leaves, minced

  • 1/2

    t red pepper flakes

  • 2

    t kosher salt, plus more as needed

  • 1/2

    t black pepper, plus more as needed

  • 1

    fennel bulb, cored, trimmed peeled, trimmed, and thinly sliced

  • 1

    green bell pepper, cored, seeded & chopped

  • 1

    stalk celery, roughly chopped

  • 1

    carrot, roughly chopped

  • 2

    T tomato paste

  • 3

    cup dry white wine

  • 1

    bay leaf

  • 1

    (28 oz) can diced tomatoes

  • 2

    cup clam juice

  • 18

    clams

  • 1

    tablespoon Worcestershire sauce

  • 1/2

    lb firm white fish, cut into bite-size pieces

  • 1/2

    lb salmon, cut into bite-size piece

  • 8

    oz large shrimp, peeled & deveined

  • 8

    oz scallops, cut into 1/2-inch pieces

  • 8

    oz calamri rings

  • 1/4

    cup parsley, chopped

  • 2

    tablespoon fresh basil leaves, chopped

Directions

In a heavy bottomed soup pot set over medium heat, warm the olive oil. Add the garlic and leeks and saute until softened, about 4 minutes. Add thyme oregano, red pepper flakes, salt, pepper and fennel. Continue cooking another 4 minutes. Add the green pepper, celery and carrot, saute about 4 minutes. Add the tomato paste, stirring until it begins to caramelize, about 2 minutes. Turn the heat to high and add 2 cups wine. Scrape any browned bits from the bottom of the pot. Reduce heat to medium-high. Simmer and reduce, about 5 minutes. Add the bay leaf, tomatoes with the juice, clam juice, and Worcestershire. Bring to a simmer. Cover the pot and cook until slightly thickened, about 30 minutes. Remove bay leaf. Then, using an immersion blender, roughly puree the soup base. Adjust seasoning to taste with salt and pepper. You may make the cioppino ahead to this point. Store refrigerated up to 3 days. In a large skillet with a cover set over medium heat, warm the remaining 1 cup white wine. Add the clams, cover and steam. shaking the skillet occasionally, until most of the clams open, about 6 minutes. Discard any unopened clams. Move the open clams to a plate and set aside in a warm place. Strain the liquid through a cheesecloth straight into the cioppino base. Bring the base to a simmer. add the fish and shrimp to the pot, stirring to combine. Once the shrimp are pink and cooked through, about 4 minutes. Add the scallops, calamari, cooked clams (with or without the shells as you see fit) and chopped parsley. Simmer about 1 more minute. Ladle the cioppino into warm shallow bowls, Garnish with basil. Serve warm.

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