Serve this San Francisco Style Cioppino with warm sourdough bread for sopping up that flavorful broth!
Prep: 10 mins cook time: 30 mins total time: 40 minutes
Ingredients: (Makes 6 servings)
*If using FROZEN seafood, no need to thaw, just add to the hot broth and cook through.
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*2 Tablespoons avocado or olive oil |
*1 cup dry white wine |
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*1 Fennel Bulb, thinly sliced |
*1 bay leaf |
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*2 shallots, thinly sliced |
*1 lb. mussels, debearded and scrubbed (or frozen) |
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*4 cloves garlic, minced |
*1 lb. clams, scrubbed (or frozen) |
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*1/2 teaspoon salt |
*1/2 lb. cod loin (skinless) cut into 2-inch cubes |
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*1/4 teaspoon black pepper |
*1/2 lb. raw shrimp, peeled and deveined |
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*2 ½ Tablespoons tomato paste |
*1/4 cup chopped fresh parsley |
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*1- 14 oz. can diced tomatoes |
*red pepper flakes for garnish |
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*5 cups seafood or chicken broth |
*Lemon wedges for serving |
- Using a large stockpot, heat oil over medium heat
- Add the sliced fennel and shallots: sauté for about 6 minutes
- Stir in garlic, salt, and pepper, and cook for an additional 2 minutes
- Add tomato paste and stir to combine
- Stir in tomatoes, seafood or chicken stock, and wine.
- Add bay leaf; cover and bring to a simmer
- Reduce heat to medium-low and simmer (covered) for 10 minutes
- Add the clams and mussels; cover and cook for 4 minutes or until clams and mussels begin to open.
- Add the cod and cover and cook for 3 minutes
- Add the shrimp and cook uncovered for 2 to 3 minutes; stir occasionally
- Remove from heat and discard any clams or mussels that did not open.
- Remove Bay Leaf, add salt and pepper if needed
- Garnish with parsley and red pepper flakes (optional)
- Serve with lemons
Tips: Have an empty bowl on hand to put discarded shells and lots of napkins on hand. Serve with warm and crusty sourdough bread and don’t be afraid to dip it into the soup. Enjoy!