Cioppino
Author: 
 
Ingredients
  • ASSORTED FISH AND SEAFOOD
  • 1lb of cleaned mussels
  • 1 lb shrimp, cleaned and deveined with tails left on (preserve shells for fish stock)
  • 6 sea scallops, sliced in half
  • ½ lb. of firm white fish like cod or halibut
  • 8-10 clams scrubbed clean
  • 1 small crab leg, optional
  • FISH STOCK
  • 2 cups, bottled clam juice
  • shrimp shells
  • 1 carrot, chopped
  • 2 stalks of celery, chopped
  • 3 garlic cloves
  • 1 onion, chopped
  • handful of parsley
  • 2 bay leafs
  • ½ teaspoon each of black peppercorns and fennel seed
  • TOMATO BASE BROTH
  • 2 28 oz. cans of whole tomatoes, squished
  • 1 small carrot, chopped
  • 1 small onion, chopped
  • 1 celery stalk, chopped
  • ½ bulb of fennel, chopped
  • 6 garlic cloves, chopped
  • 1 serrano chili, diced
  • a good pinch of red pepper flakes
  • 1 cup of good white wine
  • small bunch of fresh basil, chopped
  • 1 teaspoon oregano
  • salt and pepper to taste
  • 1 bay leaf
  • strained and reserved fish stock
  • olive oil
Instructions
  1. For the FISH STOCK, place all ingredients into a pot, bring to a boil and simmer for at least 30 minutes or until veggies are soft and tender. Strain, reserve the broth, discard all the solids.
  2. FOR THE TOMATO BASE BROTH
  3. Cover the bottom of a large heavy duty pot with olive oil.
  4. Saute onion, garlic, carrot, celery, fennel and serrano pepper. Add in herbs and red pepper flakes, cook until soft and fragrant.
  5. Add wine and let it cook down and reduce.
  6. Add tomatoes and reserved 2 cups of fish stock.
  7. Bring to a boil then reduce heat and simmer, with lid, stirring occasionally for about 1- 1½ hours after you can use an immersion blender like I did or strain some of the solids to make a smooth brothy sauce. Remove bay leaf.
  8. ADDING SEAFOOD
  9. Heat tomato base to medium and drop the mussels and clams into it, place lid on and cook until they open then gently place remaining fish into the tomato base, place lid on and check to see if shrimp is pink and fish is cooked, it will only take a couple of minutes.
  10. Ladle into big bowls, garnish with chopped parsley and serve with crusty bread, I placed mine under the broiler, but don't walk away it browns quickly
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2016/02/6830.html