Cioppino (Fish Stew)

Lucinda & Linnea’s Cioppino
Created 12/16/07
Servings: 4-6
Copyright © 2007 Lucinda DeWitt
Adapted from Giada DeLaurentis’ Cioppino recipe and Rachel Ray’s Venetian Fish Stoup recipe.

Ingredients
3 T olive oil
1 large fennel bulb, thinly sliced (fronds chopped & reserved for garnish)
1 medium onion, or several small onions, chopped
2 shallots, chopped
1 tsp salt
3-4 cloves garlic
3/4 tsp dried crushed red pepper flakes
1 bay leaf
Grated peel of 1 lemon
1/2 c dry white vermouth (or 1/2 cup dry white wine)
One 14 oz. can diced tomatoes
1 quart fish stock
3/4 pound cod, cut into chunks
3/4 pound scallops
1 pound mussels, scrubbed and debearded (discard any that have broken shells or that don’t close when tapped)

Directions
Heat the oil in a large pot over medium heat. Add the fennel, onions, shallots and salt and saute until the onion is translucent, about 10 minutes. Add the garlic, red pepper flakes, bay leaf, and lemon peel and saute 1-2 minutes. Add the vermouth, tomatoes with their juices, and fish stock. Cover and bring to a simmer. Reduce heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

[Wait until just before time to serve to continue.] Add the mussels to the cooking liquid. Cover and cook until the mussels begin to open, about 5 minutes. Season the scallops and fish with salt and pepper and add to the pot. Simmer gently until the fish and scallops are just cooked through and the mussels are completely open, stirring gently, about 5 minutes longer (discard any mussels that do not open). Season the soup, to taste, with more salt, pepper, and red pepper flakes. Add reserved fennel fronds.

Ladle into bowls and serve with bread.

Note: The original recipes also included clams and shrimp. The clams would be added with the mussels, the shrimp with the scallops and fish. Squid could also be added.

On December 16, 2007, the menu also included focaccia and lasagna, with spritz cookies for dessert.

Copyright © 2007 Lucinda DeWitt


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