Ryan’s Summer Cioppino Recipe
Ryan strikes again! And this time, he combines a fabulous recipe with our Cioppino seafood box. Such great feedback from our customers - lots of people sending photos of their feast!
Photo Courtesy of our very wonderful customer Carol Olson!
INGREDIENTS
- 1/4 c. extra-virgin olive oil
- 1 bulb fennel, chopped, fronds reserved or sweet yellow onion
- 2 shallots, minced
- 8 garlic cloves, thinly sliced or chopped
- 1 tsp. dried oregano
- 1/2 tsp. red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 2 c. dry white wine
- 1 (28-oz.) can crushed tomatoes
- 3 cups clam juice
- 2 dried bay leaves
- 1ea lemon
- 3 lbs manilla clams, scrubbed
- 2 lbs. mussels, scrubbed
- 1-2 lbs. shrimp, peeled and deveined
- 1 lb. white fish pieces
- 1 ea. Dungeness crab in sections
- Baguette, for serving
- Lemon wedges, for serving
DIRECTIONS
Heat oil in a large pot over medium heat. Add fennel or onion, garlic and shallots and cook until soft and translucent, 6 minutes. Add, oregano, and red pepper flakes and season with salt and pepper. Cook until fragrant, 2-3 minutes more.
Add wine and let boil until reduced by half, 3 to 5 minutes, scraping up browned bits with a wooden spoon. Add tomatoes, clam juice, bay leaves, and lemon juice and rest of lemon. Stir to combine, bring to a low simmer, and cook, stirring occasionally, for 20 minutes.
Remove bay leaves and lemon halves. Add clams to simmering broth, cover, and cook for 5 minutes. Uncover, add mussels in an even layer, then shrimp, Dungeness crab, then whilte fish. Do not stir. Cover again and cook for 5 more minutes, or until all clams and mussels are opened and shrimp and fish is cooked through and opaque. Discard any unopened mussels and clams. Season with salt and pepper to taste.
To serve, ladle soup into bowls and top with fennel fronds. Serve with baguette or grilled garlic bread and lemon wedges on the side.
Photo courtesy of Carol Olson, Our Very Wonderful Customer
