Quick And Easy Cioppino
Serves: 5
Jolie Turcotte
1 January 1970
Based on User reviews:
40
Spice
48
Sweetness
54
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 medium
Onion (quartered)3 tbsps
Extra-Virgin Olive Oil1.5 tsps
Dried Thyme1.5 cups
Water450 g
Mussel (cultivated)Directions:
1
Pulse fennel, onion, and garlic in a food processor until coarsely chopped
2
Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then stir in chopped vegetables, bay leaves, thyme, red-pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper
3
Cook, covered, over medium heat, stirring once or twice, until vegetables begin to soften, about 4 minutes
4
Add tomatoes with their juice, water, wine, and clam juice and boil, covered, 20 minutes
5
Stir in seafood and cook, uncovered, until fish is just cooked through and mussels open wide, 4 to 6 minutes (discard any that remain unopened after 6 minutes)
6
Discard bay leaves
7
Pulse fennel, onion, and garlic in a food processor until coarsely chopped
8
Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then stir in chopped vegetables, bay leaves, thyme, red-pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper
9
Cook, covered, over medium heat, stirring once or twice, until vegetables begin to soften, about 4 minutes
10
Add tomatoes with their juice, water, wine, and clam juice and boil, covered, 20 minutes
11
Stir in seafood and cook, uncovered, until fish is just cooked through and mussels open wide, 4 to 6 minutes (discard any that remain unopened after 6 minutes)
12
Discard bay leaves