Cioppino (Seafood Soup) With Fennel and Garlic

Name: Cioppino (Seafood Soup) With Fennel and Garlic
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 113 grams cleaned calamari, cut into 1-inch wide rings; 794 grams crushed tomatoes; 237 milliliters bottled clam juice; 59 milliliters dry white wine; 59 milliliters chopped fennel; 1 leave fennel (to garnish); 2 Tbsps minced flat leaf parsley (Italian); 2 Tbsps minced fresh basil; 3 garlic cloves, minced; 227 grams littleneck clams; 227 grams prince edward island mussels; 4 Tbsps olive oil; 1 teaspoon crushed red pepper flakes; 4 servings salt & freshly ground black pepper; 3 Tbsps minced shallots; 113 grams shrimp, peeled and deveined, tails on (21 to 30 per pound); 118 milliliters unsalted butter; 237 milliliters water; 227 grams white fish fillets, cut into chunks (such as halibut, cod, or tilapia); 3 Tbsps chopped yellow onions

You can never have too many main course recipes, so give Cioppino (Seafood Soup) With Fennel and Garlic a try. This gluten free, primal, and pescatarian recipe serves 4. One portion of this dish contains approximately 31g of protein, 40g of fat, and a total of 580 calories. If you have calamari, fish fillets, fennel leaves, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

In a large, heavy saucepan, heat 2 tablespoons of the olive oil over medium-low heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the chopped fennel, onion, shallots, and garlic and saut for 4 to 5 minutes, until golden brown. Stir in the wine, then the tomatoes, parsley, red pepper flakes, clam juice, and water. Season with salt and pepper. Bring to a boil over high heat, then decrease the heat to low and simmer for 30 minutes.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Clam Juice

Shallot

Tomato

Parsley

Fennel

Garlic

Onion

Water

Wine

Add the butter and stir to melt, then remove from heat.In a large cast iron skillet, heat the remaining 2 tablespoons of olive oil over medium heat and toss on the mussels and clams. Cook for 4 minutes. As the mussels and clams begin to open, add the fish, calamari, and shrimp, and sprinkle with salt and pepper. Saut for 2 to 3 minutes, until the shrimp turn pink. Discard any mussels or clams that don't open.

Ingredients you will need

Salt And Pepper

Olive Oil

Squid