Cioppino – Fisherman’s Stew

🧂 Ingredients

• 1/4 cup olive oil
• 1 large fennel bulb

  cut into 1/2-inch dice
• 1 large onion

  cut into 1/2-inch dice
• 3 garlic cloves chopped
• 1 bay leaf
• 1 tsp oregano
• 1 tsp fennel seeds
• ½ tsp red pepper flakes
• 1 28-oz can crushed tomatoes
• 4 cups seafood stock

  or a suitable substitute* see note
• 1½ cups dry white wine
• Salt & pepper to taste
• 1 lb cod fillets skin removed

  cut into 2-inch dice
• 1 lb large shrimp

  peeled and deveined, no tail
• 1 lb bay scallops
• 1 lb calamari pieces
• 1 dozen mussels scrubbed
• 1 dozen littleneck clams
• 1 tbsp anise flavored liqueur such as Pernod

  Optional
• 3 tbsp parsley minced

Instructions

• 1 Heat the olive oil in a heavy pot over medium heat.
• 2 Add the chopped fennel and onion and sauté for 10 minutes, until tender.
• 3 Add the garlic, fennel seeds, oregano, bay leaf and red pepper flakes and cook
  for 2 minutes.
• 4 Add the crushed tomatoes, seafood stock, wine, Salt & pepper and bring to a boil
• 5 Lower the heat, and simmer uncovered for 30 minutes.
• 6 After 30 minutes of simmering, add the seafood in the following order: Clams,
  the cod, Calamari, shrimp, scallops, and mussels.
• 7 Cover and cook on low for 8-10 minutes until the seafood is cooked and the
  shellfish open.
• 8 If using, stir in the Pernod, cover and set aside for 1-2 minutes for the
  flavors to blend.
• 9 Don't forget to take out the bay leaf
• 10 Discard any clams or mussels that have not opened.
• 11 Serve in large, shallow bowls, sprinkle with the parsley
• 12 Serve with slices of bread.

Nutrition Info