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Our Cioppino

May 9, 2015 by Chris

JSC_April10_2015-12 (3)

Ingredients…

6 cloves garlic, sliced thinly

Extra virgin olive oil, enough to coat a wide-bottomed pan

1 large onion, chopped finely

1 large fennel bulb, sliced thinly

1 large handful celery, chopped finely

Maldon Sea Salt Flakes

Freshly ground white and black peppercorns

Generous pinch of red-pepper flakes

1 good squeeze of tomato paste

generous pinch of dried oregano

1 cup dry white wine

2 28-ounce cans crushed tomatoes

2 bay leaves

1 8-ounce bottle clam juice

6 cups seafood or chicken stock

Italian flat-leaf parsley, chopped finely

50 littleneck clams, soaked in ice water for 1 hour

2 pounds large tail-on shrimp, peeled and deveined

3 pounds skinless flaky white fish such as bass, halibut, hake, cod or scrod, cut into 1-inch pieces

To Make…

In a large wide-bottom pan over medium heat, heat oil. Add onion, fennel, celery, generous pinch of Maldon, and ground peppercorns. Cook, stirring occasionally, until soft and translucent. Add the garlic and red-pepper flakes and cook until they bloom. Add tomato paste and oregano and continue to cook until caramelized.

Raise heat to medium-high and add wine. Cook until the alcohol evaporates off… about 3 minutes. Add tomatoes with their juice, bay leaves, clam juice, and stock. Bring to a boil, reduce to a simmer, and cook 30 minutes. Taste and adjust seasoning.

When ready to serve, heat the pot to medium and add clams, cover, and cook for 3 minutes. Stir in the shrimp. Arrange the fish on top of the stew, cover, and simmer until shellfish opens and fish and shrimp are firm and opaque, about 5 minutes more. Discard bay leaves and stir in parsley. Serve Cioppino immediately in large soup bowls with flat bread and garnished with more parsley and an olive oil drizzle.

Categories:

  • Entree
  • Soup

Tags:

  • clams
  • fish
  • shrimp

Season:

  • Spring

Ingredient:

  • Seafood

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