Prep Time: 15 min
Cook Time: 1 hour
Servings: 6-8 servings
3/4 cup butter
2 medium onion, chopped
1 bulb of fresh fennel, chopped
3 cloves garlic, minced
1 bunch parsley leaves, minced
2 (14.5-ounce) cans plum tomatoes, undrained and cut up
2 (8-ounce) bottles clam juice
2 bay leaves
1 tablespoon basil leaves, dried
1/2 teaspoon thyme leaves, dried
1/2 teaspoon oregano leaves, dried
1 1/2 cups dry white wine (or red, whichever you prefer)
Option 1: Use frozen seafood medley- buy from Costco
Option 2: Using Fresh seafood listed below or use whatever seafood you like to eat
12 small hard-shell clams in shell
12 mussels in shell
1 1/2 pounds extra-large shrimp, raw, peeled and deveined**
1 1/2 pounds bay scallops
1 1/2 pounds fish fillets (halibut, cod, or salmon), cut into bite-size chunks
1 1/2 cups Dungeness crab meat, flaked
In a large soup pot or cast-iron Dutch oven over medium-low heat, melt butter; add onions, garlic, fennel, and parsley. Cook slowly, stirring occasionally, until onions are softened.
Add tomatoes, clam juice, bay leaves, basil, thyme, oregano, and red or white wine; bring just to a boil, then reduce heat to low; cover, and simmer approximately 45 minutes to 1 hour. If sauce becomes too thick, thin with additional wine or water.
NOTE: At this point, stock may be refrigerated, covered, up to 2 days before using. To use stock that has been refrigerated, reheat to boiling and then reduce heat to low, until broth is simmering gently.
If using option1 frozen seafood:
Pour entire package into stock and cook for approx 8 min or until seafood is cooked. Salt and freshly-ground pepper to taste.
If using option 2 fresh seafood:
Scrub clams and mussels with a small stiff brush under cold running water; remove beards from mussels. Discard any open clams or mussels. Cover with cold salted water; let stand 5 minutes and then pour off the salted water.
Gently stir in the clams, mussels, shrimp, scallops, fish fillets, and crab meat to the prepared stock. Cover and simmer 5 to 7 minutes until clams pop open and shrimp are opaque when cut. NOTE: Do not overcook the seafood (the seafood continues to cook after it is removed from the pan). Remove bay leaves; season with salt and pepper to taste.
Remove cioppino from heat and ladle broth and seafood into large soup bowls and serve with garlic bread, sourdough, or pasta.
(photos courtesy of Pearl Yee)