Cioppino
Author: 
Recipe type: Soup/Stew
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
For the Seafood Stock:
  • 2 Carrots, chopped
  • 3 stalks of celery, Chopped
  • 3 cloves of garlic, chopped
  • 2 Yellow onions, chopped
  • Shells of 1 Lb shrimp (save shrimp for stew!)
  • ½ cup white wine
  • 1 small can tomato paste
For the Stew:
  • 1 tablespoon olive oil
  • 1½ cups chopped yellow onions (2 small)
  • 2 cups quartered or halved new potatoes
  • 2 cups chopped fennel (1 large bulb)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon hot pepper flakes
  • ⅓ cup chopped basil
  • 1 teaspoon chopped tarragon
  • 2 cups good white wine (sauvingon blanc)
  • 1 (28-ounce) can plum tomatoes, chopped/cut with scissors
  • 1 quart Seafood Stock, recipe above, or store-bought fish stock
  • 3 cloves chopped garlic
  • 1 teaspoon saffron threads
  • 1 pound large shrimp, (reserve the shells for the stock)
  • 1 pound firm white fish, such as cod, cut in large chunks
  • Shellfish of your choice- we used a dozen clams; you can use mussels as well- about a pound
  • 3 tablespoons Pernod
  • 1 teaspoon grated orange zest
Instructions
For the Stock
  1. Saute the carrots, celery, onion, garlic, and shrimp shells until golden and caramelized- about 15 minutes. Add the tomato paste, wine, and 1½ quarts of water. Simmer for one hour. Press through a mesh strainer when done, discarding the solids. Refrigerate when cool if not using immediately.
For the Stew:
  1. In a large dutch oven or heavy bottomed pot, heat the olive oil over medium high heat. Add the potatoes and sear until golden, about 5 minutes. Add the onions, garlic, and fennel; 2 teaspoons of salt, 1 teaspoon of pepper, 1 teaspoon of hot pepper flakes and saute for about 10 minutes until softened and lightly golden. Add the wine, tomatoes, stock, basil, and tarragon; simmer for 15-20 minutes to cook the potatoes all the way. The stew can sit at this point and wait for your guests to be ready for dinner; about 10- minutes before dinner add all of the seafood, the Pernod, and the orange zest and bring the stew to a boil; turn down to a simmer and cook for 5 minutes. After 5 minutes turn the stove off, and cover for another 5 minutes.
  2. Serve with biscuits or garlic bread- ladle into wide shallow bowls and enjoy!
Recipe by The Fast and the Foodiest at http://new.fastandfoodiest.com/?p=1197