You don't have to be a chef to make this recipe for the Barefoot Contessa's authentic cioppino recipe, a tomato-based seafood stew loaded with shrimp, cod, mussels, and clams.
Course Main Course
Cuisine Italian
Keyword cioppino
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 6
Calories 373kcal
Ingredients
¼cupolive oil
2 cupsfennel bulb, white part only, cut into ½-inch dice
1 ½cupyellow onion, 1 large, cut into ½-inch dice
3garlic cloves, pressed or minced
1teaspoonwhole fennel seeds
½ teaspoon red pepper flakes
128-ounce cancrushed tomatoes
4cupsseafood stock
1 ½cupsdry white wine, such as Pinot Grigio
kosher salt and freshly ground black pepper
1poundcod fillets, skin removed, cut into 2-inch dice
1 poundlarge shrimp, peeled and deviened
1pound sea scallops, halved crosswise
1dozen mussels, scrubbed
1 dozen littleneck clams, or other small clam
1tablespoon anise flavored liqueur, such as Pernod or Pastis
3tablespoonsparsley, minced
Instructions
Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the fennel and onion and sauté for 10 minutes, until tender.
Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes, until fragrant.
Add the tomatoes, stock, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes.
Add the seafood in the following order: first the cod, then the shrimp, scallops, and finally the mussels. Do not stir. Bring to a simmer, lower the heat, cover and cook for 10 minutes until the seafood is cooked and the shellfish open.
Stir in the liqueur, being careful not to break up the fish; cover and set aside for 3 minutes for the flavors to blend. Discard any mussels that have not opened.
Ladle into large, shallow bowls, sprinkle with parsley and serve with slices of sourdough baguette.
Notes
To make this cioppino even faster to cook on weeknights or for an easy get together, prepare the soup base up to 2 days before, refrigerate, then reheat and add the seafood before serving.
Recipe by Ina Garten, Cook Like a Pro. Reprinted by permission Clarkson Potter/Publishers.