Flavorful Cioppino
Ingredients
- 1 pound Littleneck Clams
- 1 pound Mussels
- 1 pound Shrimp, peeled & deveined
- 1 pound Sea Scallops
- 3 tbsp olive oil
- 1 large fennel bulb thinly sliced
- 1 onion chopped
- 3 large shallots chopped
- 2 tsp salt
- 4 large cloves garlic finely chopped
- ¾ tsp crushed red pepper flakes
- ¼ cup tomato paste
- 1 can (28oz) diced tomatoes in juice
- 1 ½ cups dry white wine
- 5 cups fish stock
- 1 bay leaf
- French baguette for dipping
Instructions
- Heat oil in a large pot over medium heat.
- Add the fennel, onion, shallots, and salt; sauté until the onion is translucent, about 10 minutes.
- Add the garlic and ¾ tsp of red pepper flakes; sauté 2 minutes.
- Stir in tomato paste. Add tomatoes with juices, wine, fish stock, and bay leaf. Cover and bring to a simmer.
- Reduce heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
- Add clams, mussels, and scallops. Cover and cook until clams and mussels begin to open, about 5 minutes.
- Add shrimp. Simmer gently until shrimp are pink and clams and mussels are completely open, stirring gently, about 5 minutes longer.
- Discard any clams or mussels that do not open.
- Season to taste with salt and red pepper flakes.
- Ladle into bowls and serve with crusty French bread.