Recipe courtesy of Nancy Newcomer
Prep time: 90 minutes
Cook time: 1 hour
Total time: 2 hour 30 minutes
Yield: 6-8 servings
¼ cup olive oil
1 fennel bulb thinly sliced
1 large sweet onion finely chopped
3 shallots finely chopped
8 garlic cloves minced
1 ½ teaspoon red chili pepper flakes
2 bay leaves
½ teaspoon dried thyme (or 2 sprigs fresh)
1 ½ teaspoon sea salt
½ teaspoon fresh ground black pepper
1 green bell pepper finely chopped
2 TB tomato paste
1 cup water
1 ½ cups dry white wine
6-8 large tomatoes, blanched, peeled, & diced (OR 1 28 oz can of diced tomatoes w/juice)
1 8 oz bottle clam juice
4 cups fish stock (OR chicken stock-you won’t taste the chicken flavor!)
1 lb crab in shell – ask your fish market to clean it for you–they WILL!
1 dozen hard shell clams-cleaned & scrubbed
1 dozen local mussels in shells-cleaned
1 lb sea scallops
1 lb local shrimp, deveined & shelled-leave bottom shell/tail on
OPTIONAL: ½ -1 lb halibut, cod, or any white fish that is fresh & local. I personally prefer my cioppino w/o the extra fish.
¼ cup fresh basil & a few extra strips for garnish
Several sprigs Italian flat leaf parsley
1) Sautee fennel, onions, shallots, garlic, chili pepper flakes, bay leaf, thyme, salt, pepper in olive oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes.
2) Stir in bell pepper and tomato paste and cook 1 minute. Add water, wine and boil about 5 minutes.
3) Add tomatoes with their juice, clam juice, and fish stock- simmer, covered for 30 minutes.