Seafood Soup with Fennel "Cioppino"

Votes: 8

Time: 1 hour 30 min.
Complexity: easily
Servings: 6

Cioppino seafood soup is a dish that was originally a lunch for simple fishermen, but over time it became a true delicacy served in the finest restaurants. Despite its Italian name, this soup was invented in San Francisco by Italian fishermen who simmered assorted fresh catches in broth with tomato sauce. These typically consisted of inexpensive shellfish and various types of fish. However, nowadays, cioppino is often served with more sophisticated seafood. Make this delicious soup with white wine and tomato paste, clams, mussels, shrimp, and fish fillets, and serve with fresh bread and a glass of white wine.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

700g assorted firm fish fillets, such as halibut or salmon, cut into 5cm pieces.
450 g Manila clams, brushed
450 g of mussels, washed with a brush and de-bearded
450 g raw large shrimp, peeled and deveined
3 tbsp. l. olive oil
1 large fennel root, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons of salt
4 large cloves garlic, finely chopped
3/4 tsp crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 can (800 g) of canned tomatoes in their own juice, diced
1.5 cups dry white wine
5 cups of fish broth
1 bay leaf

Ingredient Substitution Suggestions

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Recipes with similar ingredients: halibut, shrimps, mussels, mollusks, white wine, tomato paste, pureed tomatoes, shallots, fennel bulb, red pepper flakes, garlic

Cooking the dish according to the recipe:

In a very large saucepan, heat the olive oil over medium heat. Add the fennel, onion, shallot, and salt and sauté until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon red pepper flakes and sauté for another 2 minutes. Add the tomato paste. Add the tomatoes with their juices, wine, fish stock, and bay leaf. Cover and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the flavors meld, about 30 minutes.
Add the clams and mussels to the cooking liquid. Cover and cook until the shells begin to open, about 5 minutes. Add the shrimp and fish. Simmer over low heat, stirring gently, until the fish and shrimp are cooked through and the clams are fully opened, about 5 more minutes (discard any unopened clams and mussels). Season with salt and pepper to taste.