clams – J. Delawcious

Cioppino is an easy and comforting fish stew for the family to enjoy. This Italian dish screams delicious and should be shared with the people you love.

Cioppino

by: J. DELAWCIOUS

Cioppino

Difficulty:Intermediate
Prep Time:20 mins
Cook Time:60 mins
Serves:6

Nutrition per portion

Ingredients

1 Tbsp of Oil
1 Medium Bulb of Sliced Fennel
1 Sliced Onion
1 Tsp of Salt or to taste
1 Tsp of Pepper or to taste
1 Tbsp of Tomato Paste
5 Minced Garlic
1 Cup of White Wine
4 Cups of Chicken Broth
1 Can of Tomato Sauce
1 Can of Fire Roasted Tomatoes
1 Tbsp of Old Bay Seasoning
1 Tsp of Italian Seasonings
2 Pounds of Cleaned Clams or Clam Meat
2 Pounds of Blue Crab
2 Pounds of Swai Fish, Salmon or Halibut
2 Pounds of Shrimp (Keep the Shrimp Shells)
2 Pounds of Squid
3 Tbsp of Chopped Parsley

Method

In a large stockpot, heat oil over medium heat. Once the oil has shimmered add shrimp shells, onions, and fennel (only use the fennel bulb, not the leaves). After five minutes, add the tomato paste. Cook the tart flavor from the paste stirring for an additional five minutes. Next, add garlic and cook until fragrant. Pour the white wine in the pot and stir. Scraping any bits off the bottom of the stockpot. Cook for 10 minutes to cook off the alcohol. Add the chicken broth and allow it to steep the mixture for 25 minutes. Drain the broth into a strainer and discard all the solids. Pour the broth back into the stockpot and put on medium-low. Add tomato sauce and fire-roasted tomatoes into the broth. Season the broth with old bay and Italian seasoning. Taste the broth for salt and pepper. If it needs more flavor please season to preference. Once the stockpot comes back to a soft boil add the clams. Allow the clams to cook for five minutes and then add the crab. Add the fish and cook for five minutes. Last, add the shrimp and squid. Stir in the parsley and then remove from heat.