Seafood Cioppino
Four types of seafood – clams, mussels, fish and shrimp – are combined in this classic Italian American stew. Save some of the fronds from the fennel bulb for a delicate anise flavor and garnish.
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Ingredients
1 lb little neck clams
2 lb mussels
2 tbsp organic unsalted butter
1 small yellow onion, finely chopped
2 stalks celery, chopped
½ bulb fennel, cored and thinly sliced (reserve fronds for garnish if desired)
3 cloves garlic, minced
½ tsp each sea salt and ground black pepper
¼ tsp each whole celery seed and red pepper flakes
1½ tbsp unsalted tomato paste
1 cup dry white wine (such as pinot grigio)
2 cups unsalted diced tomatoes, with juices
½ cup clam juice
½ cup low-sodium chicken or vegetable broth
8 oz firm white fish (such as Halibut), skinned and cut into 1-inch chunks
1 lb large shrimp, peeled, deveined and tails removed
¼ cup chopped fresh flat-leaf parsley
6 slices whole-grain baguette, toasted, optional
Preparation
Step 1
To clean clams, tap each gently on counter and discard any that do not close or have broken shells. Place in a large bowl and cover with cold water. Let stand at least 20 minutes. Place mussels in a colander and rinse thoroughly, removing grit from shells by rubbing with a towel under running water. (If any beards remain, remove by grasping firmly with a towel and pulling toward hinge then outward; discard beards.) Discard any mussels with cracked shells or any that do not close when tapped. Return mussels to a large bowl filled with ice; refrigerate until ready to use.
Step 2
Meanwhile, melt butter in a medium (3.5 quart) Dutch oven on medium. Add onion and cook, stirring occasionally, until golden, 2 to 3 minutes. Add celery and fennel and cook, stirring occasionally, until slightly softened, 7 to 9 minutes. Add garlic and cook 1 minute. Sprinkle with salt, black pepper, celery seed and pepper flakes. Add tomato paste and cook 1 minute, stirring. Add wine, tomatoes, clam juice and broth, scraping up browned bits from bottom of pan; bring to a simmer. Reduce heat to low and simmer until liquid reduces by half, 20 to 25 minutes.
Step 3
Remove clams from water (do not drain but pluck them from water) and scrub any remaining sand from the shells. Increase heat to medium and add clams; cover and cook 5 minutes. Add mussels, fish and shrimp. Cover and cook, stirring seafood occasionally to aid in even cooking, until clams and mussel shells have opened, fish is opaque and shrimp is pink, 7 to 9 minutes more. Discard any unopened clams or mussels. Garnish with parsley and reserved fennel fronds, if desired. Serve with baguette (if using).
Nutrition Information
- Serving Size 2 cups
- Calories 256
- Carbohydrate Content 11 g
- Cholesterol Content 153 mg
- Fat Content 11 g
- Fiber Content 2 g
- Protein Content 27 g
- Saturated Fat Content 4 g
- Sodium Content 591 mg
- Sugar Content 4 g
- Monounsaturated Fat Content 4 g
- Polyunsaturated Fat Content 2 g