Cioppino

Cioppino

Celebrating Seven Fishes at the evening meal is an Italian tradition on   Christmas Eve.  This Cioppino recipe is easy to make and full of rich flavor! Fresh fish and seafood is bathed in a light, fragrant tomato broth.  
Ingredients:
3 tablespoons olive oil
1 large onion, diced ( or sub 3shallots)
1 medium fennel bulb, thinly sliced
2 celery stalks- chopped
2 large carrots, peeled and diced
4 garlic cloves, rough chopped
2 teaspoons salt
1/2 teaspoon fresh pepper
1/2 teaspoon dried oregano
1 teaspoon red pepper flakes
1/4 cup tomato paste
1 1/2 cups diced tomatoes or a 14-ounce can diced tomatoes w/ their 

    juice 
1 1/2 cups dry white wine ( sauvignon blanc, white cooking wine)
6 cups fish stock (or use chicken broth -see notes )
2 bay leaves
1 pound manila clams, scrubbed ( or sub more mussels or fish)
1 pound mussels, scrubbed, debearded ( or sub fish or shrimp)
1/2 pound scallops or large shrimp (peeled and deveined)
1 pound firm fish – halibut, black cod or salmon – skinless and cut into 2-inch chunks
1/4–1/2 cup fresh parsley ( or basil) chopped
Optional additions: (lemon juice, clam juice, fish sauce, anchovy paste.

Directions:

Seek out firm fish for soups and stews so they hold their shape and do not disintegrate in the broth. Here are our favorites!  Sea Bass, Halibut, Black Cod,  Haddock,  Escolar,  Ono,  Red Snapper

In a large pot, saute onion, fennel, celery, carrots, celery, and garlic until fragrant. Season with salt, pepper, and chili flakes. Add the tomato paste and stir for one minute. Add the tomatoes and their juices to the pot, along with the wine. Let the wine reduce by half.

Add the fish stock (or chicken stock) and bay leaves and bring to a simmer, simmering until the carrots are tender. 

Add the fish and seafood, staggering, adding the longest-cooking fish first,  and quickest cooking last if possible. Simmer gently until the fish is cooked through. 

Taste the broth and adjust the salt – and add a squeeze of lemon if you like.
Stir in the fresh herbs right before serving ( or top each bowl with fresh herbs).

Chef's Tips

If you would like to create more depth in the broth (especially if using chicken stock) try adding a splash of fish sauce, a small bottle of clam juice, or even a couple of teaspoons of anchovy paste.

Storage and Make Ahead Instructions:

The Cioppino broth can be made up to 4 days ahead and refrigereated, or can be frozen. Before serving bring to a simmer, then add the fish. 

Leftover Cioppino will keep up to 3 days in the refrigerator in an airtight container, or can be frozen for up to 3 months.