Cioppino (seafood Stew) – BigOven.com


6 Servings
Seafood Italian
collxdf, collxseafood, collxmakeahead, Kid Friendly, Winter, Valentines Day, Fall, Seafood, fish, Soup, Main Dish, Italian, collsxmakeahead

olive oil
fennel bulb
Onion
shallots
salt
garlic cloves
dried crushed red pepper flakes
Tomato paste
diced tomatoes in juice
Dry white wine
fish stock
Bay leaf
clams
mussels
uncooked large shrimp
assorted firm-fleshed fish fillets
bay scallops

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp, scallops and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Remove bay leaf.

Season the soup, to taste, with more salt and red pepper flakes.
Ladle into bowls using a slotted spoon and then ladel just enough juice on top for dipping. Serve with thick home-made crusty bread for dipping.

Notes from Laura:
Don’t be afraid to substitute. Try orange roughy, talapia, crab legs, etc….

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