Cioppino - Fisherman's Stew
Cioppino (pronounced (cho-pee-no) is a rustic Italian-American fish stew, full of fresh seafood in a tomato and wine broth that tastes like the sea.
Yield: 6 people
Calories: 373kcal
Materials
- 1/4 cup olive oil
- 1 large fennel bulb cut into 1/2-inch dice
- 1 large onion cut into 1/2-inch dice
- 3 garlic cloves chopped
- 1 bay leaf
- 1 tsp oregano
- 1 tsp fennel seeds
- ½ tsp red pepper flakes
- 1 28-oz can crushed tomatoes
- 4 cups seafood stock or a suitable substitute* see note
- 1½ cups dry white wine
- Salt & pepper to taste
- 1 lb cod fillets skin removed cut into 2-inch dice
- 1 lb large shrimp peeled and deveined, no tail
- 1 lb bay scallops
- 1 lb calamari pieces
- 1 dozen mussels scrubbed
- 1 dozen littleneck clams
- 1 tbsp anise flavored liqueur such as Pernod Optional
- 3 tbsp parsley minced
Instructions
- Heat the olive oil in a heavy pot over medium heat.
- Add the chopped fennel and onion and sauté for 10 minutes, until tender.
- Add the garlic, fennel seeds, oregano, bay leaf and red pepper flakes and cook for 2 minutes.
- Add the crushed tomatoes, seafood stock, wine, Salt & pepper and bring to a boil
- Lower the heat, and simmer uncovered for 30 minutes.
- After 30 minutes of simmering, add the seafood in the following order: Clams, the cod, Calamari, shrimp, scallops, and mussels.
- Cover and cook on low for 8-10 minutes until the seafood is cooked and the shellfish open.
- If using, stir in the Pernod, cover and set aside for 1-2 minutes for the flavors to blend.
- Don't forget to take out the bay leaf
- Discard any clams or mussels that have not opened.
- Serve in large, shallow bowls, sprinkle with the parsley
- Serve with slices of bread.
Video
Notes
Seafood stock substitutes –
Half a cup of chicken broth or half vegetable broth, mixed with half a cup of water, will work as a great fish stock substitute. Cutting the broth with water will stop the flavors of seafood in the dish from getting muddied since both chicken and vegetable broths can be very strong and salty. Bottled clam broth makes a good substitute for plain fish stock. To make your own quick fish stock, simmer 16 oz. bottled clam juice, 1 quart low-sodium chicken stock, and the shrimp shells in a small sauce pan for 15-20 minutes. Strain out the shells.
Half a cup of chicken broth or half vegetable broth, mixed with half a cup of water, will work as a great fish stock substitute. Cutting the broth with water will stop the flavors of seafood in the dish from getting muddied since both chicken and vegetable broths can be very strong and salty. Bottled clam broth makes a good substitute for plain fish stock. To make your own quick fish stock, simmer 16 oz. bottled clam juice, 1 quart low-sodium chicken stock, and the shrimp shells in a small sauce pan for 15-20 minutes. Strain out the shells.
Nutrition
Serving: 1cup | Calories: 373kcal | Carbohydrates: 11g | Protein: 42g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 241mg | Sodium: 1467mg | Potassium: 905mg | Fiber: 1g | Sugar: 2g | Vitamin A: 285IU | Vitamin C: 13.4mg | Calcium: 209mg | Iron: 3.2mg