Cioppino - Seafood Stew
Heat butter and olive oil in large pot
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Add chopped fennel and onion and cook until tender and translucent
2
Add garlic and chili flakes & fennel seeds (you could also add oregano or thyme at this point too) cook for another minute
3
Stir in and cook tomato paste for 1 minute
4
Deglaze with the white wine - I wouldn’t substitute this as it adds so much flavour to the stew along with the seafood broth/stock
5
The crushed tomatoes, bay leaf and S&P. Bring to a boil, then lower the heat, and simmer uncovered for 30 minutes.
6
Start adding fish in this order: first the cod
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Then the shrimp and scallops
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Then the mussels
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Then the clams. Do not stir. Bring to a simmer, lower the heat, cover and cook for 10 minutes until the seafood is cooked and the shellfish open.
10
Carefully stir in the liqueur, cover and set aside for a few minutes for the flavors to blend. Discard any mussels and clams that have not opened.
11
Use any seafood variety you enjoy eating. 4-6 cups worth - I do a blend of white fish and assorted shell fish
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Easy to make and a very cozy and delicious seafood stew - perfect with crusty bread to mop up the delicious savory broth
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Full recipe details linked
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