Name: Cioppino
Prep time: 60 min
Cook time: 30 min
Ingredients: 1/4 cup olive oil; 2 cups fennel (diced small ); 1 cup yellow onion (diced small); 4 cloves garlic (minced ); 2 tsp fennel seeds (ground ); 1/2 tsp red pepper flakes; 28 oz San Marzano tomato (diced in purée ); 3 cups seafood stock; 1 1/2 cups Pinot Grigio; 1 tsp sea salt; 1 lbs cod fillets (cut into 6 pieces); 1 lbs prawns (U-15 peeled and deveined ); 1 Each Dungeness crab; 12 Each mussels (scrubbed and cleaned ); 12 Each clams (Manila, Little Neck or other species of your choice scrubbed and cleaned); 1/4 Cup Pernod; 1/4 Cup vermouth (dry ); 1 lbs linguine (cooked ); 3 tbsp Italian parsley (chopped); 6 each Baguette Croutons (Diagonal cut with butter, garlic and baked until toasty); 2 each bay leaves (dry); 2 tsp oregano (dry)

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Cioppino

Originating in San Francisco, this is truly a Northern California favorite. There are many different versions of Cioppino, this one is mine. I hope you enjoy it.

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Prep Time: 1 hour

Cook Time: 30 minutes

Course: Main Course

Cuisine: American

Keyword: best cioppino, chef joe chavez, cioppino, seafood

Servings: People

Calories: 633kcal

Author: Chef Joe Chavez

Equipment

heavy pot

Ingredients

1/4 cup olive oil
2 cups fennel diced small
1 cup yellow onion diced small
4 cloves garlic minced
2 tsp fennel seeds ground
1/2 tsp red pepper flakes
28 oz San Marzano tomato diced in purée
3 cups seafood stock
1 1/2 cups Pinot Grigio
1 tsp sea salt
1 lbs cod fillets cut into 6 pieces
1 lbs prawns U-15 peeled and deveined
1 Each Dungeness crab cleaned and split into 6 pieces increase by another crab if you want more but there is plenty of seafood in this recipe
12 Each mussels scrubbed and cleaned
12 Each clams Manila, Little Neck or other species of your choice scrubbed and cleaned
1/4 Cup Pernod
1/4 Cup vermouth dry
1 lbs linguine cooked
3 tbsp Italian parsley chopped
6 each Baguette Croutons Diagonal cut with butter, garlic and baked until toasty
2 each bay leaves dry
2 tsp oregano dry

Instructions

For croutons, heat broiler. Cut bread in half horizontally, then cut into 12 to 16 large chunks. In a small pot, warm extra Virgin olive oil , butter, garlic, Place rack in upper third oven. Char bread at edges under broiler, brush with garlic butter mixture and broil 1 minute more, reserve.
For cioppino, heat the olive oil over medium-high heat in a large wide dutch oven . Add fennel, onions, garlic, bay, salt and pepper, fennel seed ground , oregano and red pepper flakes, partially covered until and soft.
Add vermouth and let it absorb, then add 2 cups wine, reduce 2 minutes, add broth or stock and San Marzano tomatoes.
Remove bay leaves. Puree with an immersion blender.
Add the mussels, clams and shrimp, and cover pan to open mussels. Discard any that remain closed after 3 to 4 minutes.
Add crab, add fish seasoned with salt and pepper, and cook about 4 minutes more.
Place the cooked linguini in the center of 6 pasta bowls
Arrange the seafood evenly in the bowls and top with ⅔ of the broth, place baguette croutons on top of pasta bowls.
Garnish with chopped Italian parsley. Enjoy

Nutrition

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