Seafood Cioppino
Rated 5.0 stars by 1 users
Category
Seafood
Cuisine
Italian
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
This is a quick dinner to put together. You just need a few ingredients and just 5 minutes to steam your clams, fish and shrimp. Serve with warm, crusty bread to soak up all the delicious broth.
Author:Audra Reddy
Ingredients
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4 Tbsp. Olive oil
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1 large onion, finely chopped
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Kosher salt
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1 bulb fennel, sliced thin
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4-5 large garlic cloves, minced
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¼ teaspoon red chili flakes (optional)
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1 medium tomato, diced
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1 ½ cups chicken broth, preferably unsalted
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1 cup bottled clam juice
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¼ cup dry white wine
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1 lb. Small clams (about 16-20 clams)
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8 oz. Salmon or white fish, cut into large cubes
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8 oz. Raw/cooked shrimp
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1 Tbsp. Unsalted butter
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2 Tbsp. Parsley, chopped
Directions
Rinse clams and soak in water to remove any sand/grit while you prepare other ingredients. Season fish and shrimp lightly with salt and set aside.
Heat oil in a large pot over medium heat. Add chopped onion and ¼ teaspoon of salt. Cook until onion is translucent and golden. About 8-10 minutes. Once onion is cooked, add sliced fennel and cook additional 5 minutes until fennel is tender.
Add garlic and red pepper flakes and cook for 1 minute until garlic is fragrant, but not browned.
Add chopped tomato and cook until softened, about 2 minutes.
Stir in broth, clam juice, wine and 1 more teaspoon of salt. Cover pot with a lid and bring to a boil.
Add clams, fish and shrimp and cover pot again. Cook for approximately 5 minutes and check if the clams have opened. Turn off burner.
Stir in butter and parsley and stir until butter is melted. Serve right away with warm, crusty bread.
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