White wine, olive oil, garlic and fresh seafood - need I say more?
Cioppino is one of my favorite dishes to serve in the winter. It is hearty and comforting without being heavy, which makes it the perfect dish to serve in between large holiday meals. The seafood and tomato come together to create the perfect broth just bursting with flavor, and the best part? One pot. That's more time with family and less time on dishes! See my recipe for the perfect Cioppino below!
- 1 pound manila clams, scrubbed
- 1 pound mussels, scrubbed, de-bearded
- 1 pound uncooked large shrimp, peeled and deveined
- 1 1/2 pounds halibut cut into 1 inch cubes
- 1 sweet onion, chopped
- 3 large shallots, chopped
- 1 large fennel bulb, sliced
- 4 garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon red pepper flakes (add more for extra spice)
- 1/4 cup tomato paste
- 1 can (28-ounce) diced tomatoes in juice
- 1 cup dry white wine
- 5 cups fish stock
- 1 bay leaf
Heat olive oil in a large pot over medium heat. Add fennel, onion, shallots and sea salt. Sauté until the onion is translucent. Add garlic and red pepper flakes, and sauté for another one to two minutes. Add tomatoes with their juice, tomato paste, wine, fish stock and bay leaf. Bring to a simmer for 45 minutes. Add the shrimp and fish and continue on medium - low heat for another 10 minutes. Add the clams and mussels until they are completely open, stirring gently. Ladle and serve!
If you're looking for more recipes perfect for the holidays, I have a few events this week where I'll be sharing culinary demonstrations and featuring my kitchen couture apron line, CELLINI! Join me at Bloomingdale's at 59th and Lex tomorrow from 6-8pm or this Saturday at Bloomingdale's at Bergen County from 12-2pm to learn more. I'd love to meet you!