Cioppino (Italian Fisherman's Stew)
Recipe submitted by Serena Burns of www.serenabakessimplyfromscratch.com
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Yield: 10 Servings
2 tablespoons Olive Oil
1 whole Onion, Diced
1 whole Fennel Stalk Fronds Removed And Fennel Bulb Diced
5 cloves Garlic, Minced
2 teaspoons Fennel Seeds
2 teaspoons Rosemary
2 teaspoons Oregano
2 cups White Wine
56 ounces Canned Tomatoes, Diced
1 whole Bell Pepper, Diced
1 pinch Red Pepper Flakes (Optional Or To Taste)
1/2 teaspoon Sea Salt
1 pound Firm Fish Like Snapper Or Salmon
3/4 pound Calamari
2 pounds Mussels, Clams Or A Combination
2 pounds Crab, Cut Into Pieces To Fit Into Bowls
1 pound Shrimp, Peeled And Devained
1/2 pound Bay Scallops
1 whole Lemon, Sliced
Saute onion, fennel, celery, minced garlic, fennel seeds, rosemary and oregano in extra virgin olive oil over medium high heat until fragrant and softened. About 4-5 minutes.
Add white wine, canned tomatoes, bell pepper, a pinch of red pepper flakes (optional) and sea salt. Cover and bring to a simmer. Cook for 15 minutes.
Add 2 cups water and return to a simmer.
Add firm white fish, calamari, mussels, clams and crab, return to a simmer and cook until mussels and clams open, about 5-10 minutes. Add bay scallops and shrimp, cook until shrimp are pink and cooked through. About 2 minutes.
Serve with a slice of lemon.