Seafood Cioppino Recipe

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A savory seafood chowder, providing a mix of different flavors in a tomato base, just like it was made in a seacoast kitchen.
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  • 3 tablespoons olive oil
  • 1 large fennel bulb or 2 stalks of celery, diced
  • 1 onion, chopped
  • 2 shallots, chopped
  • 2 teaspoons salt
  • 4 cloves garlic, chopped
  • 3/4 teaspoon crushed red pepper flakes, more if desired
  • 1 small can tomato paste
  • 1 (28 oz) can diced tomatoes in juice
  • 6 1/2 cups fish stock, chicken stock or vegetable stock
  • 1 cup white wine - optional
  • 1 bay leaf
  • 2 cans mussels - drained
  • 2 cans clams - drained
  • 1 pound uncooked large shrimp - peeled, deveined
  • 1 1/2 pounds firm fleshed fish filets cut into 2 inch chunks - halibut, salmon, or cod
Container:large soup pot
10 mins
45 mins
55 mins
  • Heat oil in large pot over medium heat.
  • Add fennel, onion, shallots and salt.
  • Cook and stir until onion is translucent, approximately 10 minutes.
  • Add garlic and red pepper flakes, saute for 2 minutes.
  • Stir in tomato paste.
  • Add tomatoes with their juices, the variety of stock selected, and a bay leaf.*
  • Cover and bring to a simmer.
  • Reduce heat to medium low, simmer covered for 30 minutes.
  • Add clams, mussles, shrimp and fish.
  • Simmer gently just until the fish and shrimp are cooked, 5-8 minutes.
  • Season soup to taste with salt and or red pepper flakes.

*If desired, one cup of white wine can be added to this recipe to replace one cup of stock.
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