Classic San Francisco Cioppino - Well Seasoned Studio
"My Homemade Cioppino is 100x better than what you'll get at a restaurant! Depth of flavor, a rich tomato-white wine broth, and perfectly cooked seafood...."
INGREDIENTS
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¼ cup olive oil, (divided)
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1 lb large shrimp, (peeled and deveined, shells reserved)
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8 oz clam juice
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2 cups water
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2 Tbsp unsalted butter
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½ sweet onion, (diced, about 1 cup)
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1 fennel, (diced, about 1 cup, reserve fennel fronds for garnish)
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1 large shallot, (diced, about 2 Tbsp)
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Kosher salt
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4 cloves of garlic, (finely chopped)
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1 tsp fennel seeds
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½ tsp crushed red pepper flakes
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2 Tbsp tomato paste
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1 cup dry white wine
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1 (28oz) can crushed San Marzano tomatoes
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2 dried bay leaves
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2-3 sprigs tarragon or oregano
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1 lb halibut, (cut into 1-inch pieces)
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1 lb mussels, (cleaned)
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1 lb clams, (cleaned)
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High-quality extra virgin olive oil
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Fresh parsley, (finely chopped, for serving)
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Sourdough, (for serving (I like to toast it!))
Comments & Reviews
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