Cioppino

Ingredients

• 1/4 cup olive oil
• 1 large fennel bulb, cored and diced
• 1 large yellow onion, diced
• 6 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 cup dry white wine
• 1 (28-ounce) can crushed tomatoes
• 3 cups seafood or fish stock
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 pound littleneck clams, scrubbed
• 1 pound mussels, scrubbed and debearded
• 1 pound large shrimp, peeled and deveined, tails on
• 1 pound firm white fish (such as halibut or cod), cut into 2-inch chunks
• 1/2 pound lump crab meat
• 1/4 cup fresh parsley, chopped
• 1 lemon, cut into wedges
• 1 loaf crusty sourdough bread, for serving

Instructions

1. In a large Dutch oven or heavy pot, heat the olive oil over medium heat, then add the fennel and onion; cook for 8 to 10 minutes, stirring occasionally, until softened and lightly golden.
2. Add the garlic and red pepper flakes and cook for 1 minute, stirring constantly, until fragrant.
3. Pour in the white wine, scraping up any browned bits from the bottom of the pot, and simmer for 3 to 4 minutes until the wine reduces by about half.
4. Stir in the crushed tomatoes, seafood stock, bay leaves, and oregano; bring to a simmer over medium heat, then reduce heat to low and cook uncovered for 20 minutes to let the flavors meld.
5. Season the broth with salt and pepper to taste; the base can be made ahead to this point and refrigerated up to 2 days.
6. Raise the heat to medium-high and bring the broth to a steady simmer, then add the clams and mussels first, cover, and cook for 4 to 5 minutes until they just begin to open.
7. Nestle the fish chunks and shrimp into the broth, cover again, and cook for 4 to 5 minutes more until the shrimp turn pink and opaque and the fish flakes easily with a fork (internal temperature of 145 F).
8. Discard any clams or mussels that have not opened after cooking; do not force them open or eat them.
9. Gently fold in the lump crab meat and warm through for 1 minute; avoid stirring vigorously so the fish chunks stay intact.
10. Remove and discard the bay leaves, ladle the cioppino into wide bowls making sure everyone gets a mix of shellfish and fish, and top with chopped parsley.
11. Serve immediately with lemon wedges and thick slices of crusty sourdough bread for dipping.

Nutrition

Calories	380
Protein	42 g
Fat	12 g
Carbs	18 g
Fiber	4 g
Sodium	920 mg

Estimated per serving