Cioppino is From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes. If you like this recipe, you might also like recipes such as Cioppino, Cioppino, and Cioppino.
Instructions
1
Heat 2 cups fumet, clam juice or water in a small saucepan.
Ingredients you will need
Clam Juice
Water
Equipment you will use
Sauce Pan
2
Add saffron, simmer about 5 minutes, remove from heat and set aside.
Ingredients you will need
Saffron
3
Heat 1/4 cup olive oil oil in an 8-quart pot over medium-high heat.
Ingredients you will need
Olive Oil
Cooking Oil
Equipment you will use
Pot
4
Add garlic, allowing it to brown for about 20 seconds, then add onions, fennel, and a pinch of salt. Cook until vegetables are softened, about 4 minutes.
Ingredients you will need
Vegetable
Fennel
Garlic
Onion
Salt
5
Add fennel seed, bay leaf and oregano. Stir and cook for 30 seconds.
Ingredients you will need
Fennel Seeds
Bay Leaves
Oregano
6
Add tomato paste. Cook, stirring, until paste darkens a bit, about 2 to 3 minutes.
Ingredients you will need
Tomato Paste
7
Add chopped tomatoes (squeeze them slightly through your fingers to soften first), white wine, pernod and the saffron flavored fish fumet, clam juice or water.
Ingredients you will need
Clam Juice
Pernod
Tomato
Saffron
Water
Fish
8
Add remaining fish fumet, clam juice or water, whole jalapenos and bring to a boil. Season with salt and pepper. Cook until liquid has reduced by half. Cover pan and simmer for 30 minutes.
Ingredients you will need
Salt And Pepper
Clam Juice
Jalapeno Pepper
Water
Fish
Equipment you will use
Frying Pan
9
Skim the fat from the soup, and add parsley, basil and tarragon.
Ingredients you will need
Tarragon
Parsley
Basil
Soup
10
Add clams and simmer until clams open, about 3 minutes (discard any unopened clams).
Ingredients you will need
Clams
11
Add crab pieces and heat through. With a pair of tongs, remove crab legs to warmed serving bowls.
Ingredients you will need
Crab
Equipment you will use
Bowl
Tongs
12
Place a colander with shrimp in it, into the pot without submerging it completely. When shrimp are just cooked and pink and add to serving bowls. Use tongs to fish out the clams, add to serving bowls. Melt the butter in the broth, stirring as it melts.
Ingredients you will need
Butter
Shrimp
Broth
Clams
Fish
Equipment you will use
Colander
Bowl
Tongs
Pot
13
Meanwhile, season halibut and scallops with salt and pepper.
Ingredients you will need
Salt And Pepper
Scallops
Halibut
14
Heat a skillet over medium-high heat, add 2 tablespoons oil. Cook the haibut and scallops, without stirring, until browned, about 2 minutes. Turn and cook another 30 seconds. Fish will be slightly underdone. Cover scallops and sauted fish with ladles of broth, bring to a simmer, then transfer scallops and fish to the serving bowls.
Ingredients you will need
Scallops
Broth
Fish
Cooking Oil
Equipment you will use
Frying Pan
Ladle
Bowl
15
Remove bay leaf and the jalapeno peppers from pot. Season broth with salt and pepper.
Ingredients you will need
Jalapeno Pepper
Salt And Pepper
Bay Leaves
Broth
Equipment you will use
Pot
16
Pour broth over fish in bowls.
Ingredients you will need
Broth
Fish
Equipment you will use
Bowl
17
Mash the softened jalapeno peppers into a paste, and serve as a garnish for guests who like their Cioppino spicy.
Ingredients you will need
Jalapeno Pepper
Cioppino
18
Place all ingredients in a large stockpot. Bring to a boil. Lower heat and simmer for 30 minutes. Strain fumet and allow to cool before storing.