Cioppino (Seafood Soup) With Fennel and Garlic Recipe

"his is a tomato based broth with oodles of seafood, fennel and of course garlic in it since it is served at the stinking rose restaurant in LA Use ingredients as a guide, because fresh and local seafood will be best. It is actually a very simple recipe just with lots of choices to put in it :) The first part can be done early too, and then just reheated when you want to pop in the seafood. Prrp time includes chopping onions, etc."

Original is 5 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (598.7 g)
Calories 574.3
Total Fat - 40.5 g
Saturated Fat - 17.2 g
Cholesterol - 152.8 mg
Sodium - 713.1 mg
Total Carbohydrate - 22.4 g
Dietary Fiber - 3.2 g
Sugars - 12.6 g
Protein - 31.1 g
Calcium - 139.9 mg
Iron - 5.2 mg
Vitamin C - 52.3 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

In a large, heavy saucepan, heat 2 tablespoons of the olive oil over medium-low heat. Add the chopped fennel, onion, shallots, and garlic and sauté for 4 to 5 minutes, until golden brown. Stir in the wine, then the tomatoes, parsley, red pepper flakes, clam juice, and water. Season with salt and pepper. Bring to a boil over high heat, then decrease the heat to low and simmer for 30 minutes. Add the butter and stir to melt, then remove from heat.

Step 2

In a large cast iron skillet, heat the remaining 2 tablespoons of olive oil over medium heat and toss on the mussels and clams. Cook for 4 minutes. As the mussels and clams begin to open, add the fish, calamari, and shrimp, and sprinkle with salt and pepper. Sauté for 2 to 3 minutes, until the shrimp turn pink. Discard any mussels or clams that don't open. Add 1 cup of the tomato mixture and simmer for 5 minutes. Transfer the contents of the skillet to the saucepan with the remaining tomato mixture and simmer for 2 to 3 minutes.