Go Back

Perfect Cioppino

Print Recipe
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 4 people

Ingredients
  

Cioppino

  • 1 onion chopped
  • 1 fennel bulb thinly sliced
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 1 tbsp dried oregeno
  • 1 tsp freshly chopped thyme
  • 2 tbsp olive oil
  • 1.5 cups dry white wine
  • 8 oz bottled clam juice
  • 3 cups chicken or homemade seafood stock
  • 28 oz whole tomatoes with juices
  • 1 tsp red pepper flakes
  • 2 tbsp tomato paste
  • 2 small lobster tails, cooked and meat removed
  • 2 fillets cod
  • 1 lb muscles, scrubbed,debearded
  • 1 lb bay scallops
  • 1 lb uncooked large shrimp, peeled, deveined, tail on
  • 1 pinch saffron
  • 2 tbsp parsley for garnish

Instructions
 

  • In large stock pan over medium heat, add the olive oil, onion, and fennel. Saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, oregano, thyme, saffron, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, clam juice stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
  • Add the mussels to the liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp, lobster and fish. Simmer until the fish and shrimp are just cooked through, and the muscles are completely open, stirring gently, about 5 minutes longer (discard any mussels that do not open). Season the soup, to taste, with salt and pepper.
  • Serve the soup with a crusty baguette or prepared crostini.