Cioppino

Recipe printed from chiknpastry.com

Cioppino
Adapted from Turntable Kitchen & Bon Appetit, December 2011; serves 4 

time commitment: 1 hour, 30 minutes (45 active)

ingredients
3 T olive oil
1 fennel bulb, diced
1 1/2 medium onion, diced
4 garlic cloves, coarsely chopped
1 green bell pepper, diced 
2 28-ounce can whole peeled tomatoes with juices
1 15 oz can of fish stock
1 c white wine (we adore Vermentino) 
2 bay leaves
1 T fresh oregano
1 T fresh thyme
1 t crushed red pepper flakes
Kosher salt and freshly ground black pepper (start with 1/2 t each and adjust as you see fit)
12 littleneck clams
12 mussels, cleaned and debearded
1/2 lb halibut, cut into 1" pieces
1/2 lb bay scallops 
1 lb large uncooked shrimp, peeled and deveined
sourdough bread, for serving 

instructions
Heat oil in a large heavy pot (Dutch oven, if you have it) over medium-high heat. Add fennel, onion, garlic, and green pepper. Cook, stirring occasionally, until onions are translucent, about 5 minutes.

Add diced tomatoes and juice, fish stock, wine, and spices (through salt). Mix together, and bring to a boil. Lower heat and simmer for about 45 minutes. 

After the stew has simmered for about 45 minutes, add in the scallops, halibut, and shrimp. Once these start to turn opaque (3 minutes or so), stir in the clams and cover. Cook for a couple of minutes, then add the mussels. Cook for 3-4 more minutes. Remove and discard of any clams/mussels that haven't opened up at that point. Taste and adjust seasonings as needed. Ladle into 4 bowls and serve with nice crusty sourdough bread to carry that San Francisco treat all the way home.
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