Ingredients
- 1 Tb. olive oil
- ½ large fennel bulb, thinly sliced
- ½ large onion, chopped
- 1 large shallot (okay to skip if you don’t have any)
- 3-5 cloves garlic, sliced
- 1 Tb. tomato paste
- ½ Tb. dried tarragon (1 Tb. Fresh) (don’t be shy about the tarragon whether fresh or dried)
- 4-5 sprigs of fresh thyme
- 1 large pinch of saffron
- ¼ tsp. crushed red pepper
- 2 bay leaves
- kosher salt
- Black pepper to taste
- scant 1 cup white wine
- 14 oz can crushed tomatoes
- 4-6 cup crab stock (USE HOMEMADE CRAB OR SHELLFISH STOCK!)
- a good handful. little neck clams
- a good handful of mussels
- 1/2 lb. firm white fish
- about 10 large raw shrimp, peeled
- Lemon wedges and chopped parsley for garnishing
Instructions
Place a large stock pot over medium heat. Add 2 Tb. of oil to the pot. Sauté the fennel, shallot and onions until soft and translucent. Then garlic for 1 minute and tomato paste.
Sauté one more minute; then add the tarragon, thyme, saffron, red pepper, bay, salt and pepper. Mix well. Next pour in the wine and reduce wine down. Add stock and tomatoes. Bring the stew to a boil. Lower the heat, COVER, and simmer for AT LEAST 30 minutes – 1 hour. Remove the thyme sprigs and bay leaves and Puree with hand mixer (doesn’t have to be smooth) before adding the seafood.
Meanwhile, cut the fish into 1 inch cubes
Rinse and check all mollusks for freshness. They should all be completely closed. If they are open, squeeze them shut. If they don’t instantly close up again, THROW THEM OUT. Any open or cracked mollusk should NOT go in the Cioppino!
Once the stew has simmered for 30+ minutes, add the mollusks. Stir and allow them to cook for 3-5 minutes until they are mostly opened. Next add the fish and shrimp. Stir well and simmer another 3-5 minutes. The broth should thicken and all the mollusks should open wide.
Remove the thyme sprigs, bay leaf, and any unopened mollusks. Garnish the Cioppino with parsley and lemon wedges; then serve with LOTS of warm crusty sourdough bread or Parmesan toast.
Preparation time: 20 minute(s)
Cooking time: 45 minute(s) – 2 hours
Number of servings (yield): 6-8