Cioppino Recipe
spicy fish & shellfish soup, tomato, fried sourdough, fennel rouille
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Ingredients
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Seafood
Broth
Fennel Rouille
Fried Sourdough
Method
Broth Preparation
Sauté the Vegetables
In a large pot, heat olive oil over medium heat. Add diced onion, minced garlic, sliced fennel, and diced red bell pepper. Sauté until the vegetables are softened, about 5-7 minutes.
Add Tomatoes and Liquids
Stir in the crushed tomatoes, fish stock, white wine, and red pepper flakes. Bring to a simmer and cook for 10 minutes to allow flavors to meld.
Season the Broth
Season with salt and black pepper to taste. Add chopped fresh parsley and stir well.
Cooking the Seafood
Add the Seafood
Add the prepared shrimp, mussels, clams, and fish chunks to the pot. Cover and cook for about 5-7 minutes, or until the mussels and clams have opened and the shrimp are cooked through.
Fennel Rouille Preparation
Prepare the Rouille
In a small bowl, mix together mayonnaise, minced garlic, chopped fennel fronds, lemon juice, and salt to taste. Set aside.
Fried Sourdough Preparation
Serving the Cioppino
Serve the Dish
Ladle the cioppino into bowls, add a dollop of fennel rouille on top, and serve with the fried sourdough on the side.