Cioppino

Name: Cioppino
Total time: 1 h 35 min
Yield: 6 serving(s)
Ingredients: 1 lb. large shell-on shrimp; 2 medium yellow onions; 1 large bulb fennel, plus 1/4 cup fennel fronds, chopped; 4 tbsp. olive oil, divided, plus more for serving; 2 tbsp. tomato paste; 1/2 c. flat-leaf parsley leaves, chopped, stems reserved; 2 bay leaves, divided; Kosher salt; 4 cloves garlic, finely chopped; 3/4 c. dry white wine; 1 8-oz. bottle clam juice; 1 28-oz. can whole peeled tomatoes, pulsed with immersion blender until crushed; 24 littleneck clams, scrubbed and soaked to purge sand; 1 lb. skinless cod fillet, cut into 1 1/4-inch pieces; Lemon wedges, for serving; Sourdough bread, toasted, for serving

It's a one-pot wonder.

By Tina MartinezPublished: Jan 9, 2025

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mike garten

Yields:

6 serving(s)

Total Time:

1 hr 35 mins

Cal/Serv:

297

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We tested different store-bought versions of stock for this hearty seafood stew. Our verdict? Nothing compares to the deep flavor of homemade stock made from shrimp shells. It’s quick to prepare and makes great use of the fennel trimmings leftover in the recipe.

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Ingredients

1 lb.
large shell-on shrimp
2
medium yellow onions
1
large bulb fennel, plus 1/4 cup fennel fronds, chopped
4 Tbsp.
olive oil, divided, plus more for serving
2 Tbsp.
tomato paste
1/2 cup
flat-leaf parsley leaves, chopped, stems reserved
2
bay leaves, divided
Kosher salt
4
cloves garlic, finely chopped
3/4 cup
dry white wine
1
8-oz. bottle clam juice
1
28-oz. can whole peeled tomatoes, pulsed with immersion blender until crushed
24
littleneck clams, scrubbed and soaked to purge sand
1 lb.
skinless cod fillet, cut into 1 1/4-inch pieces
Lemon wedges, for serving
Sourdough bread, toasted, for serving

Directions

1. Step 1Peel and devein shrimp and reserve shells. Refrigerate shrimp until ready to use.
2. Step 2Thinly slice 1 1/2 onions and roughly chop remaining half. Trim fennel, remove outer layer and core, then roughly chop trimmings for shrimp stock. Thinly slice remaining fennel bulb and set aside.
3. Step 3Heat 1 tablespoon oil in large Dutch oven on medium. Add chopped onion and fennel trimmings and cook, stirring occasionally, until starting to brown, 7 to 10 minutes. Add tomato paste and cook, stirring, until beginning to caramelize, 2 minutes. Add shrimp shells and cook, stirring occasionally, until opaque, 3 to 4 minutes. Add parsley stems, 1 bay leaf and 4 cups cold water. Bring to a simmer, then simmer, stirring occasionally, 20 minutes.
4. Step 4Strain stock through fine-mesh strainer set over large measuring cup or bowl, pressing down on solids, then discard solids. You should have about 2 1/2 cups shrimp stock. Set aside until ready to use.
5. Step 5Wipe out Dutch oven, then heat remaining 3 tablespoons oil on medium. Add sliced onion and fennel and 1/2 teaspoon salt and cook, stirring to coat in oil. Cover and cook, stirring occasionally, until tender, 10 to 12 minutes. Add garlic and cook, stirring occasionally, 2 to 3 minutes. Add wine and simmer until reduced by half, 1 minute. Add shrimp stock, clam juice, tomatoes, remaining bay leaf and 1/2 teaspoon salt and bring to a simmer. Simmer, stirring occasionally, until slightly reduced, 12 to 14 minutes.
6. Step 6Add clams in even layer and gently simmer, covered, until clams just start to open, 4 to 5 minutes. Add cod, then shrimp, in even layers and gently simmer, covered, until just opaque throughout and clams have opened, 3 to 4 minutes more. Remove and discard bay leaf and any unopened clams. Serve cioppino in bowls, sprinkled with chopped parsley and fennel fronds and drizzled with oil, alongside lemon wedges and toasted bread.

NUTRITIONAL INFORMATION (per serving): About 297 calories, 10.5 g fat (1.5 g saturated), 150 mg cholesterol, 653 mg sodium, 16 g carbohydrates, 4 g fiber, 7.5 g sugar (0 g added sugar), 35 g protein

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