This cioppino recipe is made with olive oil, fennel, onions, shallots, salt, garlic, red pepper flakes, tomato paste, canned tomatoes, white wine, fish stock, bay leaf, clams, mussels, shrimp and fish. The recipe creates about six servings depending on what size bowls are used.
This recipe is popular with users of the Food Network website. It has received many good reviews and is a good use for leftover fish.
Prep Time: 30 min.
Cook Time: 1 hr.
Ready In: 1 hr. 30 min.
- 1 1/2 lbs. of halibut cut into 2 inch chunks
- 1 lb. large, uncooked, peeled and deveined shrimp
- 1 lb. mussels, scrubbed and debearded
- 1 lb. manila or littleneck clams, scrubbed
- 3 tablespoons olive oil
- 1 large fennel bulb, thinly sliced
- 1 onion, chopped
- 3 large shallots, chopped
- 2 teaspoons salt
- 4 large, finely chopped cloves of garlic
- 3/4 teaspoon red pepper flakes
- 1/4 cup tomato paste
- 1 28 ounce can of diced tomatoes with juice
- 1 1/2 cups white wine
- 5 cups fish stock
- 1 bay leaf
- Heat the oil in a large pan, then add the fennel, onions, shallots, and salt. Saute until the onions are translucent. Add the red pepper flakes and garlic, continue cooking. Add tomato paste, canned tomatoes, wine, fish stock and bay leaf. Cover and let simmer for 30 minutes.
- Add clams and mussels, then cover and cook till they start to open. Add shrimp and fish and cooked till cooked through. Discard any unopened shellfish and season to taste.