My family lived in Novato, California while I was at University in Colorado. Every time I went home, my parents made sure to take me to Chianti Cucina, a small Italian restaurant with this life changing Cioppino! This recipe is inspired by that Cioppino which I can't get out here in Colorado. When making this recipe, you'll want to make a lot for a lot of people, it's difficult to make small batches that taste so delicious!
Ingredients:
-4 tablespoons olive oil
-1 large fennel bulb, thinly sliced
-3 large shallots, chopped
-Salt and Pepper
-6 cloves garlic, minced
-1 tbsp crushed red pepper flakes
-6 oz tomato paste
-5 diced tomatoes
-1 1/2 cups dry white wine
-32 oz vegetable stock
-1 lb scallops
-1 lb calamari
- 1 lb uncooked large shrimp, peeled and deveined
-1 lb cod fillets, cut into 2-inch chunks
-1 1/2 lb clams, scrubbed
-1 1/2 lb mussels, scrubbed
Garnish
-Parmesan
-Parsley
-Pepper
-Crushed Red Pepper Flakes
Instructions:
1. Clean and chop all the seafood and fish to prepare for the recipe.
2. Heat the oil in a very large pot over medium heat. We use a roasting pan over two stove burners. Add the fennel, shallots, and salt and cook until the onion is translucent, 15 minutes.
3. Add the garlic and red pepper flakes, cooking 2 minutes. Stir in the tomato pastecoating the vegetables evenly. Add tomatoes with their juices, wine, and vegetable stock.
4. Reduce heat to medium low, cover (if you can) and bring to a simmer for about 30 minutes, until the flavor matures.
5. If you are cooking pasta with this dish, start boiling the water now.
6. Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes.
7. Add the shrimp, scallops, calamari, and fish. Simmer until the fish is just cooked through, and the clams are completely open, about 10 minutes longer (discard any clams and mussels that do not open).
8. Season the soup with more salt, pepper, and red pepper flakes to taste.
9. Distribute pasta to shallow pasta bowls and ladle soup on top, ensuring to get as much of each seafood/fish you want. Serve with garnishes and Yeen's Favorite Garlic Bread.
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