The combination of seafood in this recipe is simple but sublime. Share this cioppino with your family with a large bowl of pasta in the middle of a table. It’s fun to shop for ingredients together. Go to your favorite fish market together and choose which seafood you like best.
- 3 tablespoons extra-virgin olive oil
- 1 large fennel bulb, thinly sliced
- 1 medium yellow onion, chopped
- 4 large garlic cloves, finely chopped
- 1/2 teaspoon chili flakes
- 1 (28-ounce) can diced tomatoes in juice
- 1 (6-ounce) can tomato paste
- 2 cups dry white wine
- 3 cups clam juice or fish stock
- 2 whole bay leaves
- 1 pound mussels, scrubbed
- 1 pound uncooked large shrimp, peeled and deveined
- 1 pound white Cod fish fillets, cut into 2-inch chunks
- ½ bunch fresh parsley, finely chopped
- Salt and pepper, to taste
- 16-ounces pasta, cooked according to labeled instructions (optional)
Heat olive oil in a large saucepot over medium heat. Add fennel and onions; sauté until onions are translucent, about 5-10 minutes. Add garlic, chili flakes and diced tomatoes; simmer for 5 minutes. Stir in tomato paste, wine, clam juice and bay leaves. Cover and bring to a simmer medium-low heat, stirring occasionally, about 30 minutes.
Add mussels; cover and cook until mussels begin to open, about 5 minutes. Add shrimp and fish; simmer gently until the fish and shrimp are just cooked through, and the mussels have completely opened. Add parsley and season with salt and pepper. Turn off heat and let sit covered for about 10 minutes.
At service: Ladle cioppino into a large serving bowl.