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Cioppino

Ingredients

Serves 8 - 10
3 Tbsp Pastene Extra Virgin Olive Oil
1 fennel bulb, chopped, white and green parts
1 red onion, roughly chopped
2 cipollini onions or shallots, chopped
4 Pastene Anchovy Fillets
2-3 Tbsp Pastene Hot Crushed Peppers
3 tsp Pastene Minced Garlic
½ cup Pastene Tomato Paste
1 28 oz can Pastene Chunky Kitchen Ready Tomatoes
1 14 oz can Pastene Small Whole Cherry Tomatoes
2 cups dry white wine
4 cups fish or chicken stock
1 bay leaf
1 Tbsp dried oregano
1 lb clams, scrubbed
1 lb mussels, scrubbed and debearded
1 lb uncooked jumbo shrimp, peeled and deveined
2 lbs total cod, salmon and halibut, cut into 1-1.5” chunks
sea salt and black pepper to taste

Directions

Prep time: 45 minutes | Cook time: 60 minutes

  • Heat oil in large dutch oven or non-aluminum pot over medium heat. Add the chopped fennel, onions, anchovies, hot crushed peppers and sauté for two minutes. 
  • Stir in the garlic and tomato paste and cook briefly.  Next, add the tomatoes with their juice and bring to a simmer. 
  • Add the wine, stock, bay leaf and oregano and simmer covered on low for about 30 to 45 minutes
  • Add the clams and mussels to the pot, cooking until the shells open. If any of the clams or mussels don’t open, discard them. 
  • Add the shrimp and fish. Simmer until the fish is opaque and firm and the shrimp is pink.
  • Season the cioppino to taste adding salt and pepper and additional hot crushed pepper.

Cioppino is traditionally served as a soup but you can also serve over a Pastene pasta of your choice This recipe is a modern twist on the Christmas Eve Feast of the Seven Fishes as it contains each of the seven fishes.

Product Used

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