Northwest Cioppino

Name: Northwest Cioppino
Ingredients: 1 tablespoon extra-virgin olive oil; 6 garlic cloves, chopped; 1 medium yellow onion, chopped; 1/2 green bell pepper, chopped; 2 8-ounce bottles clam juice; 2 tablespoons freshly squeezed lemon juice; 4 cups Marinara Sauce with Fresh Herbs (page 241) or store-bought marinara sauce; 1/2 teaspoon kosher salt; 1 teaspoon red pepper flakes (see Note); 1/4 teaspoon freshly ground black pepper, or more to taste; 1/2 avocado, mashed; 1 teaspoon anchovy paste; 1/2 fennel bulb, cored and roughly chopped; 8 ounces skinless cod or other meaty white fish fillet, cut into 1-inch cubes; 5 ounces bay scallops; 8 ounces large prawns, peeled and deveined; 1 pound Manila clams, scrubbed; 1 pound mussels, scrubbed and debearded

18 ingredients

10 steps

Ingredients

1 tablespoon extra-virgin olive oil
6 garlic cloves, chopped
1 medium yellow onion, chopped
1/2 green bell pepper, chopped
2 8-ounce bottles clam juice
2 tablespoons freshly squeezed lemon juice
4 cups Marinara Sauce with Fresh Herbs (page 241) or store-bought marinara sauce
1/2 teaspoon kosher salt
1 teaspoon red pepper flakes (see Note)
1/4 teaspoon freshly ground black pepper, or more to taste
1/2 avocado, mashed
1 teaspoon anchovy paste
1/2 fennel bulb, cored and roughly chopped
8 ounces skinless cod or other meaty white fish fillet, cut into 1-inch cubes
5 ounces bay scallops
8 ounces large prawns, peeled and deveined
1 pound Manila clams, scrubbed
1 pound mussels, scrubbed and debearded

Directions

1

Heat the olive oil in a large pot over medium heat.
2

Add the garlic, onion, and bell pepper and cook until the onion is just translucent, about 3 minutes.
3

Add the clam juice and lemon juice and stir to combine.
4

Add the marinara sauce, salt, red pepper flakes, black pepper, avocado, anchovy paste, and fennel and stir.
5

Simmer the mixture for 5 minutes, stirring occasionally.
6

Carefully place the cod, scallops, prawns, clams, and mussels in the pot.
7

Cover and cook over medium heat for about 5 minutes, or until the prawns turn pink and the clams and mussels open.
8

Remove the pan from the heat, discarding any unopened clams and mussels.
9

Ladle the cioppino into large bowls, garnishing each with black pepper, if desired.
10

Serve hot.