Cioppino
Serves: 4
Lilian Bahringer
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
59
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 pinch
Saffron6 tbsps
Olive Oil (or as needed)5 large
Garlic Cloves (minced)2 medium
Onion (chopped)1 tbsp
Fennel Seed (toasted)1
Bay Leaf1 tsp
Oregano (dried)2 tbsps
Tomato Paste2 cups
White Wine (dry)1 cup
Pernod3 tbsps
Basil Leaves (fresh chopped)910 g
Clam (littleneck)1360 g
Sea Scallops (foot removed)10 cups
Water (cold)170 g
Mushroom (sliced)1 small
Onion (sliced thin)2 tbsps
Lemon Juice (fresh)1 sprig
Thyme2 tsps
Peppercorns1 tsp
Fennel SeedDirections:
1
Melt the butter in the broth, stirring as it melts
2
Heat 2 cups fumet, clam juice or water in a small saucepan
3
Add saffron, simmer about 5 minutes, remove from heat and set aside
4
Heat 1/4 cup olive oil oil in an 8-quart pot over medium-high heat
5
Add garlic, allowing it to brown for about 20 seconds, then add onions, fennel, and a pinch of salt
6
Cook until vegetables are softened, about 4 minutes
7
Add fennel seed, bay leaf and oregano
8
Stir and cook for 30 seconds
9
Add tomato paste
10
Cook, stirring, until paste darkens a bit, about 2 to 3 minutes
11
Add chopped tomatoes (squeeze them slightly through your fingers to soften first), white wine, pernod and the saffron flavored fish fumet, clam juice or water
12
Add remaining fish fumet, clam juice or water, whole jalapenos and bring to a boil
13
Season with salt and pepper
14
Cook until liquid has reduced by half
15
Cover pan and simmer for 30 minutes
16
Skim the fat from the soup, and add parsley, basil and tarragon
17
Add clams and simmer until clams open, about 3 minutes (discard any unopened clams)
18
Add crab pieces and heat through
19
With a pair of tongs, remove crab legs to warmed serving bowls
20
Place a colander with shrimp in it, into the pot without submerging it completely
21
When shrimp are just cooked and pink and add to serving bowls
22
Use tongs to fish out the clams, add to serving bowls
23
Meanwhile, season halibut and scallops with salt and pepper
24
Heat a skillet over medium-high heat, add 2 tablespoons oil
25
Cook the haibut and scallops, without stirring, until browned, about 2 minutes
26
Turn and cook another 30 seconds
27
Fish will be slightly underdone
28
Cover scallops and sautéed fish with ladles of broth, bring to a simmer, then transfer scallops and fish to the serving bowls
29
Remove bay leaf and the jalapeno peppers from pot
30
Season broth with salt and pepper
31
Pour broth over fish in bowls
32
Mash the softened jalapeno peppers into a paste, and serve as a garnish for guests who like their Cioppino spicy
33
Place all ingredients in a large stockpot
34
Bring to a boil
35
Lower heat and simmer for 30 minutes
36
Strain fumet and allow to cool before storing