About Flavor Found
Ciopinno
I used to get very fancy for Christmas dinner. But as the kids have gotten older, I want to spend more time with them and less time cooking. So, I now make Cioppino and homemade bread. It's perfect end to a special day. - Heather
Ingredients
Olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
4 garlic cloves, chopped
¾ teaspoon dried crushed red pepper flakes
¼ cup tomato paste (one small can)
1 (28-ounce) can diced tomatoes in juice
1.5 cups dry white wine
4 cups chicken stock
1.5 cups fish stock
Bay leaf
1 lb manila clams
1 lb mussels, scrubbed, debearded
1 lb shrimp, peeled and deveined
1.5 pounds firm-fleshed fish, such as halibut, cut into 1-inch chunks
Instructions
1. Coat the bottom of a large, heavy bottomed pot. Over medium heat, sauté fennel, onion, shallots, season with salt, for about 10 minutes. Add garlic and red pepper flakes, continue to cook for several minutes.
2. Stir in tomato paste, cook for several more minutes. Add tomatoes with the juice, wine, chicken broth and fish stock. Cover and simmer for about 30 minutes.
3. Add clams and mussels to the stew. Cover and cook for about 5 minutes until shellfish begins to open. Add shrimp and fish and simmer until cooked through (about another 5 minutes). Discard any unopened shellfish. Season the soup, to taste, with more salt and red pepper flakes.