Cioppino (Italian Fisherman's Stew)

Cioppino has always been a family favorite and a tradition for special occasions!

With Christmas time always being so cold in the Pacific Northwest what a better way to celebrate the holiday's then a delicious bowl of Cioppino or Italian Fisherman's Stew.

The best part of Cioppino is it's done in under an hour so there's not too much slaving over a hot stove and it's quite a treat with many different seafood options! 

This soup is guaranteed to win the hearts of any seafood lovers! 

Saute onion, fennel, celery, minced garlic, fennel seeds, rosemary and oregano  in extra virgin olive oil over medium high heat until fragrant and softened. About 4-5 minutes.

Add white wine, canned tomatoes, bell pepper, a pinch of red pepper flakes (optional) and sea salt. Cover and bring to a simmer. Cook for 15 minutes.

Add firm white fish, calamari, mussels, clams and crab, return to a simmer and  cook until mussels and clams open, about 5-10 minutes. Add bay scallops and shrimp, cook until shrimp are pink and cooked through. About 2 minutes.

(Any available seafood  can be used.)

Serve with a slice of lemon.

We always keep a large bowl in the center of the table for all of the shells.

Enjoy!

 

Cioppino

Recipe by Serena Bakes Simply From Scratch

Prep time: PT20M
Cook time: PT35M
Total time: PT1H0M
Yield: 10 Servings
Ingredients

• 2 tablespoons Olive Oil
• 1 whole Onion, Diced
• 1 whole Fennel Stalk Fronds Removed And Fennel Bulb Diced
• 5 cloves Garlic, Minced
• 2 teaspoons Fennel Seeds
• 2 teaspoons Rosemary
• 2 teaspoons Oregano
• 2 cups White Wine
• 56 ounces Canned Tomatoes, Diced
• 1 whole Bell Pepper, Diced
• 1 pinch Red Pepper Flakes (Optional Or To Taste)
• 1/2 teaspoon Sea Salt
• 1 pound Firm Fish Like Snapper Or Salmon
• 3/4 pound Calamari
• 2 pounds Mussels, Clams Or A Combination
• 2 pounds Crab, Cut Into Pieces To Fit Into Bowls
• 1 pound Shrimp, Peeled And Devained
• 1/2 pound Bay Scallops
• 1 whole Lemon, Sliced

Cooking Directions

1. Saute onion, fennel, celery, minced garlic, fennel seeds, rosemary and oregano in extra virgin olive oil over medium high heat until fragrant and softened. About 4-5 minutes.
2. Add white wine, canned tomatoes, bell pepper, a pinch of red pepper flakes (optional) and sea salt. Cover and bring to a simmer. Cook for 15 minutes.
3. Add 2 cups water and return to a simmer.
4. Add firm white fish, calamari, mussels, clams and crab, return to a simmer and cook until mussels and clams open, about 5-10 minutes. Add bay scallops and shrimp, cook until shrimp are pink and cooked through. About 2 minutes.
5. Serve with a slice of lemon.