Cioppino (Print Version)
# Ingredients:
01 -
1/4 cup olive oil.
02 -
1 fennel bulb, chopped.
03 -
1 onion, chopped.
04 -
3 shallots, diced.
05 -
4-6 cloves garlic, minced.
06 -
1/4 teaspoon red pepper flakes.
07 -
2 teaspoons kosher salt.
08 -
2 tablespoons tomato paste.
09 -
1 cup dry white wine.
10 -
1 bay leaf.
11 -
1/2 teaspoon dried oregano.
12 -
2 (28 oz) cans San Marzano tomatoes.
13 -
1-2 pounds dungeness or king crab.
14 -
1 pound raw shrimp.
15 -
1 pound white fish fillets.
16 -
1 pound mussels.
17 -
1 pound clams.
18 -
1/2 cup fresh parsley.
19 -
Lemon wedges for serving.
# Instructions:
01 -
Remove meat from crab and shrimp shells. Simmer shells in water. Add clams and mussels until shells open.
02 -
Cook fennel, onion, shallots in oil until soft. Add garlic, spices, tomato paste, wine, and tomatoes.
03 -
Strain stock and add 4 cups to tomato base. Simmer 30 minutes.
04 -
Add fish first, then shrimp and crab. Finally add steamed clams and mussels.
05 -
Season to taste, add parsley. Serve with lemon and bread.
# Notes:
01 -
Can make broth ahead.
02 -
Only freeze broth without seafood.
03 -
Use dry white wine, not cooking wine.