Real Recipes From Real Home Cooks ®
Cioppino
INGREDIENTS
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2 quarts fish fumet, recipe follows (can substitute mixture of 2 parts water to 1 part clam juice)
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Pinch saffron
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6 tablespoons olive oil, or as needed
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5 large garlic cloves, minced
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2 medium onions, chopped
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1 head fennel, sliced
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Grey salt and freshly ground black pepper
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1 tablespoon toasted fennel seed
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1 bay leaf
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1 teaspoon dried oregano
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2 tablespoons tomato paste
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1 (28-ounce) can whole plum tomatoes, drained and chopped
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2 cups dry white wine
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1/2 cup pernod
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5 whole jalapenos
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1/4 cup fresh chopped parsley leaves
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3 tablespoons fresh chopped basil leaves
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2 tablespoons fresh chopped tarragon leaves
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2 pounds littleneck clams
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1 pound cooked crab legs, cracked into 1 1/2-inch pieces
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1 pound large shrimp, peeled and deveined, tails left on
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1 stick unsalted butter, at room temperature
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2 pounds halibut fillet, skinned, cut into 1 1/2-inch pieces
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3/4 pound sea scallops, foot removed
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5 1/2 pounds bones and trimmings from white fish
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10 cups cold water
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2 cups dry white wine
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6 ounces mushrooms, sliced
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1 small onion, sliced thin
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3 shallots, slice thin
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2 tablespoons fresh lemon juice
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10 sprigs fresh parsley
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1 sprig thyme
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2 teaspoons peppercorns
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1 teaspoon fennel seeds
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1 bay leaf
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