Cioppino with Olive Gremolata

Name: Cioppino with Olive Gremolata
Ingredients: 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

thefancypantskitchen.com

Cioppino with Olive Gremolata is a satisfying seafood stew filled with any combination of seafood and fish that you desire and has a rich tomato flavor. It

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Ingredients

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