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.
