Cioppino
Ingredients
- 1/4 cup olive oil
- 2 bulbs fennel white part only, diced into 1/2 inch pieces
- 1 1/2 cups yellow onion diced
- 4 cloves garlic minced
- 1 tsp whole fennel seeds
- 1/2 tsp red pepper flakes
- 1 28oz can crushed tomatoes
- 4 cups chicken, vegetable or seafood stock
- 1 1/2 cups dry white wine like pino grigio
- 1/2 tbsp salt
- 1 lb white fish I used cod
- 1 lb shrimp
- 1 lb scallops
- 1 dozen mussels scrubbed
- 1 dozen clams or calamari pieces
- 1 tbsp anise liqueur like pernod or pastis
- 3 tbsp fresh parsley minced
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add fennel and onion and cook until softened, about 5-7 minutes.
- Add garlic, fennel seeds, and red pepper flakes and cook for another minute until fragrant.
- Pour in crushed tomatoes and stock. Bring to a simmer and cook for 15-20 minutes to allow flavors to meld.
- Add fish, shrimp, scallops, mussels, and clams. Cook until seafood is cooked through and mussels/clams have opened (discard any that don't open), about 5-10 minutes.
- Stir in anise liqueur and parsley. Serve immediately.
