Cioppino

When you're in the mood to try something different and Italian, try this popular fish stew.

Serves 6  Prep Time 30 minutes  Cooking Time 30 minutes

8 cups fish or shrimp broth or water
a pinch saffron
6 tablespoons olive oil, or as needed
5 large garlic cloves, minced
2 medium onions, chopped

grey salt and freshly ground black pepper
1 tablespoon toasted fennel seed
1 bay leaf
1 teaspoon dried oregano
2 tablespoons tomato paste
1 (28-ounce) can whole plum tomatoes, drained and chopped
2 cups dry white wine
1/2 cup pernod or rhum

1/4 cup fresh chopped parsley leaves
3 tablespoons fresh chopped basil leaves
2 tablespoons fresh chopped tarragon leaves
2 pounds littleneck clams
1 pound cooked crab legs, cracked into 1 1/2-inch pieces
1 pound large shrimp, peeled and deveined, tails left on
1 stick unsalted butter, at room temperature
2 pounds halibut fillet, skinned, cut into 1 1/2-inch pieces

1  Heat 2 cups of the broth or water in a small saucepan. Add saffron and simmer for about 5 minutes; remove from heat and set aside.

2  Heat 1/4 cup olive oil in an 8-quart pot over medium-high heat. Add garlic, allowing it to brown for about 20 seconds, then add onions and a pinch of salt. Cook until vegetables are softened, about 4 minutes.

3  Add fennel seed, bay leaf and oregano. Stir and cook for 30 seconds.

4  Add tomato paste. Stir until paste darkens a bit, about 2 to 3 minutes.

5  Add chopped tomatoes (squeeze them slightly through your fingers to soften first), white wine, pernod or rhum and the saffron-flavored liquid.

6  Add remaining stock and bring to a boil. Season with salt and pepper. Cook until liquid has reduced by half. Cover pan and simmer for 30 minutes.

7  Skim the fat from the soup, and add parsley, basil and tarragon.

8  Add clams and simmer until clams open, about 3 minutes (discard any unopened clams). Add crab pieces and heat through. With a pair of tongs, remove crab legs to warmed serving bowls.

9  Put shrimp in a colander and submerge into the pot completely. When shrimp are just cooked and pink, add to serving bowls. Use tongs to fish out the clams, add to serving bowls. Melt the butter in the broth, stirring as it melts.

10  Meanwhile, season white fish fillet with salt and pepper. Heat a skillet over medium-high heat, add 2 tablespoons oil. Cook the fillet without stirring, until browned, about 2 minutes. Turn and cook another 30 seconds. Fish will be slightly underdone. Cover sautéed fish with ladles of broth, bring to a simmer, then transfer fish to the serving bowls.

11  Remove bay leaf and the jalapeno peppers from pot. Season broth with salt and pepper. Pour broth over fish in bowls.

Photography by David Hanson | Styling by Issa Villar

• Be the first one to comment...