Cioppino
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Cioppino
- dinner
- entrée
- 6-8 servings
- 60 minutes
Broth Ingredients
- 2 T Olive Oil
- 1 Yellow Onion – diced
- 1 tsp fresh thyme (minced)
- 1 tsp fennel seeds (toasted and ground)
- 1 sprig roesmary
- 4 Cloves Garlic –minced
- Tomato paste
- 1 C dry white wine
- 1 (14 oz) cans tomato puree
- 2 ( 14oz) can tomato diced
- salt to season
Cioppino Ingredients
- 3 T Olive Oil
- 1 chorizo sausage- removed from casing (either spicy or sweet)
- 1 Fennel Bulb- diced
- 1 Leek- sliced
- 1 cayenne pepper (or red pepper flakes)
- salt
- fresh pepper
- 1 lb clams
- 1 lb shrimp (peeled and deveined)
- 1 lb bay scallops
- ½ lb halibut/snapper/ or hake (cut into 1” chunks)
- Parsley
- Toasted Bread
Directions
- Broth: In large pot over medium high heat add, oil, onion and aromatics (all spices). Cook for 4 minutes then add minced garlic. Cook for 1 minute, until fragrant then add tomato paste and cook for 2 more minutes. Add the white wine and canned tomatoes and cook for 30 minutes (feel free to let it cook a little longer to build flavor).
- Cioppino: In another large pot, heat 2 Tbsp olive oil over medium high and add sausage chunks to brown. Remove the sausage when cooked through. Add 1 T of olive oil and add the fennel, leek and cayenne pepper for 10 minutes. Do not brown. Season with salt and pepper.
- Remove rosemary sprig from tomato broth and add the tomato broth to the Ciopinno pot. Bring to a simmer. Add fish, shrimp and clams. Cover pot and cook for 5 minutes. Add sea scallops and sausage back and cover again and finish the clams until they open.
Serves 6
Recipe by Chef Liz McCune of Eat Seattle.