|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 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|
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.