Fisherman’s Wharf Seafood Cioppino

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading ... Loading ...

This is one of our favorite seafood stews. I always like to call this dish as soup because it is very soupy. It is easy to cook. Also an wonderful stew to eat during a chilled day.

Recently, I cooked this stew for my family and friends as I happened to be in Trader Joe’s and I brought some fish fillets and seafood. When we reached home my husband wanted to have a seafood soup and the seafood sparkled me to cook this stew. I was glad that I did. My guests were enjoying it very much.

 

 

Serves 10

Ingredients:

3 pounds frozen fish fillets (halibut/salmon), thawed and cut into 1½ inch cubes

1 pound mussels, scrubbed and debearded

3 dozens Manila clams, scrubbed

40 pieces large/jumbo raw shrimp, deveined, shelled but with the tail on/without

2 medium fennel bulb, cleaned and thinly sliced

5 large shallots, peeled and chopped

6 cloves garlic, peeled and finely chopped

2 medium onions, peeled and sliced

2 cans diced tomatoes in juice

¾ cup tomato paste

8 cups fish stock

2¼ cups cooking white wine

1 1/8 teaspoon dried crushed red pepper flakes (optional)

2 medium size bay leaves

2½ teaspoons salt

Ground black pepper to taste

4½ tablespoons extra virgin olive oil

Garnishes:

Seasoned croutons

Finely chopped chives and parsley/cilantro leaves

 

Method:

Heat a large soup pot with olive oil over medium heat. Add the shallots, onions, fennel bulb and salt, sauté until onions are translucent, about 10-12 minutes. Toss in the garlic and crushed red pepper flakes (optional) and cook for 2 minutes. Stir in the tomato paste and then add the whole can diced tomatoes, bay leaves, fish stock and cooking white wine. Stir, cover and bring to a simmer. Reduce the heat to medium-low and simmer until the ingredients blended, about 25-30 minutes.

Add the fish cubes and shrimps to the tomato sauce. Stir and cook gently for 2 minutes. Add the mussels and Manila clams on top of the fish and shrimps. Cover and steam until the seashells begin to open, about 3-5 minutes. Discard any seashells that do not open. Season the stew, to taste to your desire.

Ladle the stew onto deep dish and garnish with seasoned croutons and sprinkle with parsley/cilantro leaves and serve.

 

This entry was posted in Fish and Seafood, Soups, Western. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>