CIOPPINO / SEAFOOD STEW

Recipe tested and photo: Lorraine Weitz Brand
(pronounced chuh-pee-no)
It was cold and had the kids here for dinner. Tried a new recipe I came across somewhere. Was VERY nice. Very filling.
It’s a satisfying seafood stew containing a collection of clams, mussels, white fish and shrimp in a tomato-fennel broth. Full of flavor and texture, this hearty stew is perfect for Sunday supper or a special holiday meal.

500 g clams, scrubbed well
500 g mussels, debearded and scrubbed well
¼ cup extra-virgin olive
1 large onion, cut into ½-inch dice (about 2 cups)
1 large fennel bulb, cut into ½-inch dice (about 2 cups)
Kosher salt, to taste
2 cloves garlic, finely minced
410 g jar roasted red peppers, drained and roughly chopped or 1 packet red pepper pesto
1 teaspoon paprika
2 teaspoons dried oregano
2 teaspoons dried thyme
1 ¼ cup dry white wine
410 g can whole tomatoes
1 ¼ cup seafood stock
500 g skinless firm white fish, such as halibut or cod, cut into 1-inch pieces
500 g large shrimp, peeled and deveined
grilled sourdough bread for serving
Bring water to a boil in a large stockpot.
In a steamer basket add the mussels and clams. Steam under a lid until just opened, 5 – 8 minutes.
Remove steamer basket and place the opened mussels and clams in a large bowl. (Discard any that are unopened.) Reserve the steamer water.
Make the cioppino base:
Set a large Dutch oven or stockpot over medium heat and add the olive oil.
Add the onion, fennel and salt. Sauté until onion is translucent, 8 – 10 minutes.
Add jarred red peppers or red pepper pesto, paprika, garlic, oregano and thyme to the pot. Sauté until fragrant, 3 – 4 minutes.
Deglaze pot with dry white wine, scraping any bits from the bottom of the pot and allow the mixture to simmer for 5 minutes.
Roughly crush the canned tomatoes and add them, along with any liquid from the can.
Add the seafood stock and 1 cup reserved steaming liquid to the pot and stir to combine.
Bring mixture to a boil and allow to simmer, uncovered, for 20 minutes.
Taste and add salt as needed.
Add the fish pieces and the shrimp to the pot.
Cover and simmer for 2 – 3 minutes, or until fish is opaque and shrimp are pink and curled.
Remove pot from heat and stir in cooked shellfish.
Taste the broth and add salt, if needed.
Dish up heaping bowls and a side of grilled sourdough bread for dipping.