Cioppino

Name: Cioppino
Ingredients: 2 tablespoons olive oil; 1 large fennel bulb, stalks and fronds removed, thinly sliced; I onion, chopped; 3 large shallots, chopped; 2 teaspoons kosher salt, plus more to taste; 3 large garlic cloves, minced; ¾ teaspoon dried crushed red pepper flakes, plus mor; 1/4 cup tomato paste; 1 (28-ounce) can diced tomatoes in juice; 1 1/2 cups dry white wine; 5 cups fish stock; 1 bay leaf; 1 pound manila clams, scrubbed; 1 pound mussels, scrubbed, debearded; 1 pound uncooked large shrimp, peeled and deveined; 1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

3 steps

The advantage of this savory brew is that it will welcome virtually any kind of shellfish or fish you find at the market. Squid, scallops, and chunks of firm white fish such as monkfish, halibut, bass, or whatever is fresh and local can be used instead of, or in addition to, the options below.

Updated at: Thu, 17 Aug 2023 13:09:33 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories2424.6 kcal (121%)

Total Fat55.6 g (79%)

Carbs107.1 g (41%)

Sugars28.4 g (32%)

Protein310.9 g (622%)

Sodium9377.8 mg (469%)

Fiber14.5 g (52%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 tablespoonsolive oil

1fennel bulb

large, stalks and fronds removed, thinly sliced

2 teaspoonskosher salt

plus more to taste

3garlic cloves

large, minced

¾ teaspoondried crushed red pepper flakes

plus mor

¼ cuptomato paste

1 x 28 ouncecan diced tomatoes in juice

1 ½ cupsdry white wine

5 cupsfish stock

1bay leaf

1 poundmanila clams

scrubbed

1 poundmussels

scrubbed, debearded

1 poundshrimp

uncooked, large, peeled and deveined

1.5 poundsfish fillets

assorted, firm - fleshed, such as halibut, or salmon, cut into 2 - inch chunks

Instructions

Step 1

In a 5- to 6-quart slow cooker, combine the oil, fennel, onion, shallots, salt, garlic, red pepper flakes, tomato paste, diced tomatoes with their juices, wine, fish stock, and bay leaf. Cover and cook on high for 3 to 4 hours, until the tomatoes have broken down and the vegetables are tender.

Step 2

Stir in the clams, mussels, shrimp, and salmon, then cover and continue cooking until the salmon and shrimp are cooked through and the clams and mussels open, about 30 minutes. Discard the bay leaf and any clams and mussels that do not open.

Step 3

Season the broth to taste with more salt and red pepper flakes if desired. Ladle the soup into bowls and serve.