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Cioppino

Made famous in San Francisco’s fisherman’s wharf, this recipe has strong Sicilian roots. A hearty dish which combines local ingredients such as fresh tomatoes, herbs, wine, and fresh seafood. Perfect dish to have in Winter or Summer

Prep
Cook
Serves 6people
Ingredients
3
tbsp Olive Oil
1
fennel bulb, thinly sliced
1
medium onion, chopped
3
medium shallots, chopped
4
garlic cloves, minced
1
tsp crushed red pepper
5
sprigs fresh oregano, chopped
1
bay leaf
1/4
cup tomato paste (no salt added)
2
cans (28 oz) diced tomatoes (no salt added for healthier version)
1
cup red wine
3 1/2
cups water
1
lb clams, scrubbed
1
lb mussels, scrubbed and debearded
1
lb large raw shrimp, peeled and deveined
1
lb cod, halibut, calamari, or other white fish cut into 2-3” cubes
1
or 2 Calamari (optional) with or without tentacles. Slice calamari into rings, leave tentacles whole for garnish
Slices Crusty Italian bread
Directions
1.
Add olive oil to large pot on medium heat. Add fennel, onion and shallots and sauté for 5-10 minutes, or until onions are translucent.
2.
Add garlic and red pepper flakes and sauté 2 minutes.
3.
Add oregano, bay leaf, tomato paste, canned tomatoes, wine and water. Stir well to combine.
4.
Reduce heat to low, cover and simmer for 30 minutes.
5.
Add clams and mussels to pot, stir and cover. Cook an additional 5 minutes or until they begin to open.
6.
Add shrimp and fish and simmer with lid off 5 minutes, or until the mussels and clams are fully open*.
7.
While the cioppino is finishing, toast slices of sourdough (or other) bread. (optional: rub garlic over the toasted bread)
8.
Ladle soup into large bowls and serve with toasted sourdough bread.
9.
Discard any mussels or clams that do not open.

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