Ingredients
- 3 tablespoons olive oil
- 1 large fennel bulb, thinly sliced
- 1 onion, chopped
- 3 large shallots, chopped
- 2 teaspoons salt
- 4 large garlic cloves, finely chopped
- 3/4 teaspoon dried crushed red pepper flakes, plus more to taste
- 1/4 cup tomato puree
- 1 (28-ounce) can diced tomatoes in juice
- 1 1/2 cups dry white wine
- 5 cups fish stock
- 1 bay leaf
- 1 pound manila clams, scrubbed
- 1 pound mussels, scrubbed, de-bearded
- 1 pound uncooked large prawn, peeled and de-veined
- 1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks
- Use imperial measurements
For Naija Levels: (wink)
In the case where some of the ingredients listed prove difficult or too expensive to get, here are some very good alternatives for you:
1. you can have shrimps (the bigger the better, I like mine with the tail cut of but the skin left on)
2. You can add crabs (well washed and cleaned)
3. add some nice fish (fresh or medium dry)
4. I love meat so there must be a meaty thing there (chicken, turkey, ponmo, goat meat, whatever)
5. You can use snails (cleaned properly)
Method
How to make Cioppino
Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and sauté until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and sauté 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavours blend, about 30 minutes.
Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.
Ladle the soup into bowls and serve. Buon appetito
I made my version for dinner last night, served with rice and it was *yummy*.. try it and tell me how it went (enjoy!)
RECIPE CREDIT: Giada De Laurentis of the Food Network.