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Cioppino
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Cioppino

Cioppino

This is one of most impressive seafood dishes you can make - also one that people things is really complicated. But here's a secret - it’s not. Yes, there's a bunch of ingredients, but they go together really easily and your guests will be blown away.

Serves 6-8

Ingredients

  • Neutral oil
  • ½ white onion, diced
  • 1 cup fennel, diced
  • 4 jalapenos, sliced into thin rings (seeds left in)
  • 1 red pepper, diced
  • 5 cloves garlic, minced
  • 1 teaspoon celery seed
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons tomato paste
  • 1 1/2 cups dry white wine
  • 28 ounce can crushed tomatoes
  • 1 - 10 ounce bottle clam juice
  • 16 ounces Clamato juice
  • 1.5 teaspoons kosher salt
  • 1/2 teaspoon coarse ground black
  • 1 pound large shrimp, peeled & de-veined
  • 1.5 pounds cod/halibut/rockfish/whatev - really any firmwhite fish
  • 1 pound large scallops, sliced into thin half horizontally
  • 1 pound mussels, rinsed, beards removed - and any broken oropen mussels that don’t close when tapped lightly on the counter discarded)
  • Chopped parsley and diced green onion for garnish
  • Crusty bread for serving

Directions

  1. Heat a couple tablespoons of oil in a large heavy pot over medium heat, and add the onion, fennel, jalapenos and red pepper - cook until softened 4-5 minutes
  2. Add the garlic and mix in until fragrant, about 45 seconds
  3. Add the celery seed, red pepper flakes, smoked paprika and let it infuse in the oil about a minute, then stir in the tomato paste – mix in well
  4. Add the wine, bring to a simmer and cook 2-3 minutes or until wine is mostly evaporated
  5. Now you can add the tomatoes, clam juice and Clamato juice, mix well, return to a simmer and cover for 10 – 15 minutes
  6. Add salt and pepper to taste, reduce heat to low then add the fish, and gently dunk into the broth - cover for 2 minutes
  7. Now add everything else giving them a gentle push into the broth – you don’t want to break the fish
  8. Bring to a simmer, cover and let poach for 3-4 mins or until the mussels are fully opened and the rest of the fish is opaque – if you need more time, just cover it up again
  9. When ready, gently ladle into a bowl (discarding any mussels that didn’t open) and garnish with the parsley & green onion
  10. Serve with the  bread
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