Cioppino - Sacha Served What

Name: Cioppino - Sacha Served What
Total time: 135 min
Ingredients: Extra-virgin olive oil; ½ yellow onion (diced small); ½ large fennel (trimmed and diced small); Kosher salt; 2 cloves garlic (peeled and minced); ¼ teaspoon red pepper flakes; Saffron (big pinch); 1 tablespoon tomato paste (only if using store-bought seafood stock); ½ cup dry white wine; Homemade Seafood Stock (recipe below (use 1 quart store-bought seafood stock if not making your own)); ½ 15 oz. can crushed tomatoes; 1 bay leaf; 2 sprigs thyme; ½ lb. manila clams (scrubbed clean and soaked in saltwater for 15 minutes, then drained); ½ lb. Chilean sea bass; 1 lobster tail, in shell (shell removed and reserved for homemade stock, tail cut in half lengthwise); 6 large shell-on shrimp (shells removed and reserved for homemade stock, and deveined); ¼ lb. bay scallops; Fresh dill (as garnish); Toasted or Grilled Bread (for dipping); Extra virgin olive oil; 1 lobster tail shell (cut in half); 6 large shrimp shells (broken into pieces); 2 garlic cloves (peeled, and smashed); 1 tablespoon tomato paste; 1/3 cup white wine; 1 quart fish stock; 2 cups water; 1 teaspoon whole black peppercorns

sachaservedwhat.com

Cioppino is a classic Italian-American stew, filled with fresh fish and seafood cooked in a delicious and flavorful broth.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sachaservedwhat.com.

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Ingredients

Extra-virgin olive oil
½ yellow onion (diced small)
½ large fennel (trimmed and diced small)
Kosher salt
2 cloves garlic (peeled and minced)
¼ teaspoon red pepper flakes
Saffron (big pinch)
1 tablespoon tomato paste (only if using store-bought seafood stock)
½ cup dry white wine
Homemade Seafood Stock (recipe below (use 1 quart store-bought seafood stock if not making your own))
½ 15 oz. can crushed tomatoes
1 bay leaf
2 sprigs thyme
½ lb. manila clams (scrubbed clean and soaked in saltwater for 15 minutes, then drained)
½ lb. Chilean sea bass
1 lobster tail, in shell (shell removed and reserved for homemade stock, tail cut in half lengthwise)
6 large shell-on shrimp (shells removed and reserved for homemade stock, and deveined)
¼ lb. bay scallops
Fresh dill (as garnish)
Toasted or Grilled Bread (for dipping)
Extra virgin olive oil
1 lobster tail shell (cut in half)
6 large shrimp shells (broken into pieces)
2 garlic cloves (peeled, and smashed)
1 tablespoon tomato paste
1/3 cup white wine
1 quart fish stock
2 cups water
1 teaspoon whole black peppercorns