Cioppino Inspired Seafood Stew

Cioppino Inspired Seafood Stew

A stunning and simple seafood stew, originating in San Francisco, that celebrates the regional stews and soups of Italy. It comes together so readily, you’ll be delighted at how big this delivers. When we were first married, I would cook up a batch every week as it was my hubby’s favorite. I deviated slightly by adding whole cipollini onions (because my husband loves them), salmon for its richness and a zucchini for the slightly creamy texture it offers once it cooks and breaks down. Adjust quantities and seafood selection to suit your taste as this recipe is quite forgiving and flexible. You really can’t go wrong. And, as always, add all of the garlic you like. 

I love to cook this up in my favorite large 5qt sauté pan. It’s nice and dramatic when you bring it to the table!

Link to my favorite pan here:

https://bit.ly/JillFergus_AllClad_CopperCore

I’ve chosen all wild caught and sustainable seafood. 

Cioppino Inspired Seafood Stew

makes 4 very generous servings

Ingredients-

3 Tbs olive oil

1 medium (sweet) onion, chopped

1/2-1 tsp chili flakes

Pinch fennel seed

Garlic, thinly sliced or minced, to taste 

1 medium carrot, chopped

2 large leeks, trimmed, cleaned and chopped

1 large bulb fennel, trimmed and sliced thin, lengthwise 

1 scant cup white wine

1/2 lb Cod, cut into chunks

1/2 lb Scallops

1/2 lb large shell on shrimp

8 clams 

1 28 oz can whole peeled organic tomatoes 

4 oz, or about 8 cipollini onions

1- 8 oz bottle clam juice and/or seafood stock

1 tsp dry basil

1 tsp dry oregano (or large sprig of fresh)

Fresh herbs- thyme, savory, parsley 

Fresh basil, parsley, pinch of fennel fronds and chives for finishing 

Kosher salt and fresh ground pepper throughout. 

Flaky sea salt for finishing 

*be mindful as you salt as the clams and clam juice add quite a bit of salinity. 

Method-

1- Preheat a very large heavy bottomed deep sauté pan over medium heat. Add olive oil (please don’t allow it to smoke) swirl around and add onions, chili flakes and fennel seed. Season with kosher salt and fresh ground pepper. Allow to cook over medium low heat for a good 8 minutes to coax the sugars from the onion. You don’t need to caramelize them (which takes much longer) but you do want them to cook beyond translucent without burning. If you using garlic, add it now, once onion is fully cooked.

2- Raise heat to medium high and add carrot, zucchini and fennel and cook until sweaty, about 3 minutes. Pour in white wine and allow it to cook off for about 2 minutes. Add tomatoes with their juice and the cipollini onions and bring to a rapid simmer. Adjust for salt and pepper.

3- Add all seafood and herbs. Stir to combine. Pour in clam juice and return to a simmer and cover. Cook until seafood is cooked through, about 6 minutes. Clams should all open and shrimp and cod should be opaque. Discard any clams that don’t open. Give it all a few good stirs. Again, adjust seasoning. Top with torn basil, parsley and chopped chives and bring it all to the table! Serve generous portions in shallow bowls with your favorite crusty bread. Enjoy!