Cioppino

Name: Cioppino
Ingredients: 1 whole Onion, Diced; 1 whole Fennel Stalk, Fronds Removed And Bulb Diced; 5 cloves Garlic, Minced; 2 teaspoons Fennel Seeds; 2 teaspoons Rosemary; 2 teaspoons Oregano; 2 Tablespoons Olive Oil; 2 cups White Wine; 56 ounces, weight Canned Tomatoes, Diced; 1 whole Bell Pepper, Diced; 1 pinch Red Pepper Flakes (Optional Or To Taste); 1/2 teaspoons Sea Salt; 2 cups Water; 1 pound Firm Fish Like Snapper Or Salmon; 3/4 pounds Calamari; 2 pounds Mussels, Clams Or A Combonation; 2 pounds Crab, Cut Into Pieces To Fit Into Bowls; 1/2 pounds Bay Scallops; 1 pound Shrimp, Peeled And Devained; 1 whole Lemon, Sliced, To Serve

20 ingredients

3 steps

Ingredients

1 whole Onion, Diced
1 whole Fennel Stalk, Fronds Removed And Bulb Diced
5 cloves Garlic, Minced
2 teaspoons Fennel Seeds
2 teaspoons Rosemary
2 teaspoons Oregano
2 Tablespoons Olive Oil
2 cups White Wine
56 ounces, weight Canned Tomatoes, Diced
1 whole Bell Pepper, Diced
1 pinch Red Pepper Flakes (Optional Or To Taste)
1/2 teaspoons Sea Salt
2 cups Water
1 pound Firm Fish Like Snapper Or Salmon
3/4 pounds Calamari
2 pounds Mussels, Clams Or A Combonation
2 pounds Crab, Cut Into Pieces To Fit Into Bowls
1/2 pounds Bay Scallops
1 pound Shrimp, Peeled And Devained
1 whole Lemon, Sliced, To Serve

Directions

1

Saute onion, fennel, celery, minced garlic, fennel seeds, rosemary and oregano in extra virgin olive oil over medium high heat until fragrant and softened, about 4-5 minutes. Add white wine, canned tomatoes, bell pepper, a pinch of red pepper flakes (optional) and sea salt. Cover and bring to a simmer. Cook for 15 minutes.
2

Add water and return to a simmer. Add firm white fish, calamari, mussels, clams and crab, return to a simmer and cook until mussels and clams open, about 5-10 minutes. Add bay scallops and shrimp, cook until shrimp are pink and cooked through, about 2 minutes.
3

Serve with a slice of lemon.