Cioppino with Olive Gremolata | The Fancy Pants Kitchen

Ingredients

• March 16, 2023
• 1/2 bunch parsley, about 2 ounces, roughly chopped
• Zest from one orange
• 1/2 cup mixed olives, pitted
• 1 clove garlic, peeled and roughly chopped
• 1/2 tsp kosher salt
• 1/2 tsp red pepper flakes, optional
• 2 tbsp extra-virgin olive oil
• 1 pound clams, scrubbed well
• 1 pound mussels, debearded and scrubbed well
• 1/4 cup extra-virgin olive oil
• 1 large onion, cut into ½-inch dice (about 2 cups)
• 1 large fennel bulb, cut into ½-inch dice (about 2 cups)
• Kosher salt, to taste
• 2 cloves garlic, finely minced
• 1 (12-ounce) jar roasted red peppers, drained and roughly chopped
• 2 tsp dried oregano
• 2 tsp dried thyme
• 1 & 1/4 cup dry white wine
• 1 (28-ounce) can whole tomatoes
• 1 & 1/4 cup seafood stock
• 1 pound skinless firm white fish, such as halibut or cod, cut into 1-inch pieces
• 1 pound large shrimp, peeled and deveined
• Grilled sourdough bread for serving, optional
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• by Francine