Cioppino – Italian Seafood Stew

• Seafood

  • 1 lb Littleneck clams
  • 1 lb Mussels
  • 1 1/2 lbs Salmon filets, fresh boneless skinless
  • 1 lb Shrimp, large

• Produce

  • 2 Basil, stems fresh
  • 1 Bay leaf
  • 4 cloves Garlic
  • 2 Parsley, stems fresh
  • 2 Shallots
  • 2 (14.5 ounce cans Tomatoes in, petite juices
  • 1 White onion, small

• Canned Goods

  • 1/4 cup Tomato paste

• Baking & Spices

  • 3/4 tsp Fennel seeds, whole
  • 2 tsp Kosher salt
  • 3/4 tsp Red pepper flakes

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Beer, Wine & Liquor

  • 1 1/2 cups Davinci chianti

• Other

  • 4 cups Fish stock, homemade or purchased

Found on foodiewithfamily.com

Description

Ingredients

• ¼ cup extra virgin olive oil
• ¾ teaspoon whole fennel seeds
• ¾ teaspoon crushed red pepper flakes
• 4 cloves garlic, in their peels, lightly smashed
• 1 small white onion, peeled and diced
• 2 shallots, peeled and diced
• 2 teaspoons kosher salt
• 1 1/2 cups DaVinci Chianti
• ¼ cup tomato paste
• 2 (14.5 ounce) cans of petite diced tomatoes in juices
• 4 cups fish stock, homemade or purchased
• 2 stems fresh parsley, plus extra for serving
• 2 stems fresh basil, plus extra for serving
• 1 bay leaf
• 1 pound Littleneck Clams, scrubbed
• 1 pound mussels, scrubbed and debeared
• 1 pound large shrimp (32 count per pound), peeled and deveined
• 1 ½ pounds fresh boneless, skinless salmon filets, cut into 2-inch chunks

Directions

• Heat the olive oil in a large pot like a braiser over medium heat. Add the crushed red pepper flakes and fennel seeds and toast until fragrant. Add the garlic cloves, onions, shallots, and kosher salt to the pan. Sautee gently, stirring frequently, until the onions are semi-translucent and fragrant, about 4 minutes. Raise the heat to high and pour in the Chianti. Bring to a boil and boil hard for 1 to 2 minutes, or until the wine reduces slightly. Stir in the tomato paste, diced tomatoes and juices, and the fish stock. Drop the fresh herbs and bay leaf into the pot and return the contents of the pot to a boil. Cover the pot, reduce the heat to low, and simmer for about 30 minutes.
• At this point, you can remove the soup base from the heat and refrigerate for up to 3 days.
• About 30 to 45 minutes before you wish to serve the Cioppino, bring the soup base back to a simmer. Add the clams and mussels to the soup base and stir well. Cover and cook until the clams and mussels start opening. Add the shrimp and fish. Simmer gently until the shrimp and fish are just barely cooked through. Pick out any mussels and clams that did not open and discard. Taste the soup and season, if desired, with more salt and crushed red pepper flakes. Serve with crusty bread for dipping.