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Cioppino (Seafood Soup) With Fennel and Garlic

Here's how you make Cioppino (Seafood Soup) With Fennel and Garlic
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  • Servings: 5
  • Prep: 30m
  • Cook: 45m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 4 tablespoons olive oil
  • 1/4 cup chopped fennel
  • 3 tablespoons chopped yellow onions
  • 3 tablespoons minced shallots
  • 3 garlic cloves, minced
  • 1/4 cup dry white wine
  • 1 can (28 ounce) crushed tomatoes
  • 2 tablespoons minced flat leaf parsley (Italian)
  • 1 teaspoon crushed red pepper flakes
  • 1 cup clam juice (bottled)
  • 1 cup water
  • Salt & freshly ground black pepper
  • 1/2 cup unsalted butter
  • 8 ounces mussels (prince edward island mussels)
  • 8 ounces fresh clams (littleneck clams)
  • 8 ounces white fish fillets (cut into chunks, such as halibut, cod, or tilapia)
  • 4 ounces calamari, (cleaned, cut into 1-inch wide rings)
  • 4 ounces fresh shrimp (large, peeled and deveined, tails on, 21 to 30 per pound)
  • 2 tablespoons minced fresh basil
  • Fennel leaves (to garnish)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

  • Step 3: Ladle into soup bowls. Sprinkle with the basil, garnish with the fennel fronds, and serve immediately.

We hope you enjoy this recipe!

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