San Francisco Cioppino with Fish, Shrimp and Shellfish

San Francisco Cioppino with Fish, Shrimp and Shellfish

Yield

6 servings

Prep

10 min

Cook

About 30 min

Ingredients

• 2 Tablespoons avocado or olive oil
• 1 cup dry white wine
• 1 Fennel Bulb, thinly sliced
• 1 bay leaf
• 2 shallots, thinly sliced
• 1 lb. mussels, debearded and scrubbed (or frozen)
• 4 cloves garlic, minced
• 1 lb. clams, scrubbed (or frozen)
• 1/2 teaspoon salt
• 1/2 lb. cod loin (skinless) cut into 2-inch cubes
• 1/4 teaspoon black pepper
• 1/2 lb. raw shrimp, peeled and deveined
• 2 ½ Tablespoons tomato paste
• 1/4 cup chopped fresh parsley
• One 14-ounce can diced tomatoes
• red pepper flakes for garnish
• 5 cups seafood or chicken broth
• Lemon wedges for serving

Step-by-step instructions

1. Heat oil in a large stockpot over medium heat. Add sliced fennel and shallots and cook about 6 minutes, until softened.
2. Stir in garlic, salt and pepper and cook about 2 minutes. Add tomato paste and stir to coat the vegetables.
3. Add diced tomatoes, broth, wine and bay leaf. Bring to a simmer, cover, and cook over medium-low heat for 10 minutes.
4. For live raw clams and mussels, add them first and cover until the shells begin to open. Add cod, cover and simmer about 3 minutes, then add shrimp and simmer another 2–3 minutes or until cooked through. Raw fish and shrimp should reach 145°F.
5. If using already cooked frozen clams or mussels, follow their package reheating instructions and add them later to avoid overcooking. Discard live shellfish that remain closed after cooking.
6. Remove the bay leaf. Adjust seasoning, sprinkle with parsley and optional pepper flakes, and serve with lemon and sourdough bread.