"GREAT FOOD BRINGS PEOPLE TOGETHER"

Cioppino (Fish Stew)

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Ingredients

  • 1/4 cup olive oil
  • fennel bulb white part only, cut into 1/2-inch dice
  • 1 1/2 cup yellow onion 1 large, cut into 1/2-inch dice
  • 3 garlic cloves pressed or minced
  • 1 teaspoon whole fennel seeds
  • 1/2 teaspoon red pepper flakes
  • 1 28-ounce can crushed tomatoes
  • 4 cups of seafood stock
  • 1 1/2 cups of Pinot Grigio
  • kosher salt and freshly ground black pepper
  • 1 pound cod fillets skin removed, cut into 2-inch dice
  • 1 pound large shrimp peeled and deveined
  • 1 pound scallops
  • 1/2 dozen mussels
  • 1/2 dozen littleneck clams 
  • 3 tablespoons parsley minced

Instructions

  1. Heat the olive oil in a heavy pot over medium heat. Add the fennel and onion and sauté for 10 minutes, until tender.
  2. Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes.
  3. Add the tomatoes, stock, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes. 
  4. First, add the cod, then the shrimp, scallops, and finally the mussels. Do not stir. Bring this to a simmer, lower the heat, cover and cook for 10 minutes until the seafood is cooked and the shellfish open. (Discard any mussels that have not opened).
  5. Gently stir together being careful not to break up the fish; sprinkle with parsley. Serve with toasted french bread or slices of sourdough baguette.
  6. Enjoy and don’t forget to hashtag, #dinnerwithtayo

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