Cioppino with Parsley and Olive Gremolata

Name: Cioppino with Parsley and Olive Gremolata
Prep time: 50 min
Cook time: 40 min
Total time: 1 h 30 min
Cuisine: European, Mediterranean
Ingredients: 1/2 bunch parsley, (about 2 ounces, roughly chopped); The zest from one orange; 1/2 cup mixed olives, (pitted); 1 clove garlic, (peeled and roughly chopped); 1/2 teaspoon kosher salt; 1/2 teaspoon red pepper flakes, (optional); 2 tablespoons extra-virgin olive oil; 1 pound clams, (scrubbed well); 1 pound mussels, (debearded and scrubbed well); 1/4 cup extra-virgin olive oil; 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); 1 12 ounce jar roasted red peppers, drained and roughly chopped; 2 teaspoons dried oregano; 2 teaspoons dried thyme; 1 ¼ cup dry white wine; 1 28 ounce can whole tomatoes; 1 ¼ cup seafood stock; 1 pound skinless firm white fish, (such as halibut or cod, cut into 1-inch pieces); 1 pound large shrimp, (peeled and deveined); Grilled sourdough bread (for serving, optional)

Instructions

Prep:50minCook:40min

Cioppino is 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.

Updated at: Thu, 21 Nov 2024 08:51:57 GMT