Effortless Cioppino (Print Version)
# Ingredients:
01 -
1/4 teaspoon red pepper flakes.
02 -
1 onion, chopped.
03 -
2 teaspoons kosher salt.
04 -
1 bay leaf.
05 -
2 tablespoons tomato paste.
06 -
1 cup dry white wine.
07 -
1 fennel bulb, chopped.
08 -
1/4 cup olive oil.
09 -
1 pound raw shrimp.
10 -
3 shallots, diced.
11 -
1/2 teaspoon dried oregano.
12 -
4-6 garlic cloves, minced.
13 -
1-2 pounds of dungeness or king crab.
14 -
1 pound mussels.
15 -
1 pound white fish fillets.
16 -
1 pound clams.
17 -
2 (28 oz) cans of San Marzano tomatoes.
18 -
Lemon slices to squeeze at serving.
19 -
1/2 cup chopped fresh parsley.
# Instructions:
01 -
Take out meat from the shrimp and crab. Toss shells in water and let simmer. Put clams and mussels in until they pop open.
02 -
Heat the oil. Cook the fennel, onion, and shallots till they soften. Toss in garlic, tomato paste, spices, wine, and tomatoes.
03 -
Strain the shell broth, measure 4 cups, and pour it into the pot with the tomato mixture. Simmer for half an hour.
04 -
Start with the fish, then mix in crab and shrimp. Add mussels and clams once they’ve been steamed.
05 -
Season however you like and mix in parsley. Serve it up hot with a squeeze of lemon and some bread.
# Notes:
01 -
Broth is okay to prepare in advance.
02 -
Don’t freeze the seafood—just the broth.
03 -
Use wine from a bottle, not the stuff labeled ‘cooking wine.’