Cioppino

Name: Cioppino
Ingredients: 2 tablespoons olive oil; 3 1/2 cups thinly sliced fennel bulb (about 1 medium bulb); 1 1/2 cups thinly sliced shallots (4 large); 5 thyme sprigs; 2 garlic cloves, minced; 1 cup white wine; 1 teaspoon dried oregano; 1/4 teaspoon crushed red pepper; 2 (14.5-ounce) cans unsalted diced tomatoes, undrained; 1 (8-ounce) bottle clam juice; 1 pound cod (1 1/2 inches thick), cut into 8 (2-inch) chunks; 1 pound littleneck clams in shells; 1 pound mussels, scrubbed and debearded; 16 jumbo shrimp, peeled and deveined (about 1 pound); 1/2 cup chopped fresh parsley

15 ingredients

4 steps

Ingredients

2 tablespoons olive oil
3 1/2 cups thinly sliced fennel bulb (about 1 medium bulb)
1 1/2 cups thinly sliced shallots (4 large)
5 thyme sprigs
2 garlic cloves, minced
1 cup white wine
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper
2 (14.5-ounce) cans unsalted diced tomatoes, undrained
1 (8-ounce) bottle clam juice
1 pound cod (1 1/2 inches thick), cut into 8 (2-inch) chunks
1 pound littleneck clams in shells
1 pound mussels, scrubbed and debearded
16 jumbo shrimp, peeled and deveined (about 1 pound)
1/2 cup chopped fresh parsley

Directions

1

Heat oil in a large Dutch oven over medium-high heat. Add fennel and next 3 ingredients (through garlic); saute 5 minutes or until fennel is tender. Add wine; cook, uncovered, 2 minutes. Stir in oregano, red pepper, and tomatoes. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Add clam juice; return to a simmer.
2

Add fish; cover and cook 3 minutes. Add clams and mussels; cover and cook 5 minutes or until shellfish open, adding shrimp in last 3 minutes of cooking time. Discard any unopened shells. Remove from heat. Discard thyme sprigs, and ladle seafood evenly into 8 shallow bowls. Ladle broth evenly over seafood. Sprinkle evenly with parsley.
3

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