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Cioppino
Prep Time
20 mins
Cook Time
34 mins
Total Time
54 mins
 
This restaurant classic is well worth the effort and will impress everyone from family to friends.
Course: Main Course
Servings: 8 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 large fennel bulb , sliced
  • 1 large onion , sliced
  • 1 teaspoon salt
  • 4 large garlic cloves , finely chopped
  • 1 cup white wine
  • 1 can (28 oz.) Sclafani Whole Peeled Tomatoes
  • 2 cups seafood stock or clam juice
  • 1 bay leaf
  • 12 littleneck clams , scrubbed
  • 1 pound mussels , scrubbed and debearded
  • 1 pound large shrimp , peeled and deveined
  • 1 ½ pounds firm fish fillets such as cod or halibut , cut into 2-inch pieces
Instructions
  1. In a 6-quart stockpot, heat oil over medium heat. Add the fennel, onion and salt and cook 10 minutes or until vegetables are tender. Add garlic and cook 2 minutes. Add wine and bring to a boil; boil for 1 minute. 
  2. Add Tomatoes with their juice breaking up tomatoes slightly with a spoon, fish stock and bay leaf. Bring to a boil over high heat. Reduce heat and simmer, covered, 15 minutes.

  3. Add clams, mussels, shrimp and fish. Cover and simmer gently 10 to 15 minutes or until fish and shrimp are cooked through, and clams and mussels open, stirring occasionally.

  4. Serve cioppino with crusty bread.

Recipe Notes

To make this recipe whole30 compliant, replace the wine with stock.