Seafood Cioppino with Orange Gremolata (Print Version)
# Ingredients:
→ Parsley-Olive Gremolata (Optional)
01 -
1/2 bunch parsley (about 2 ounces), roughly chopped
02 -
Zest from one orange
03 -
1/2 cup mixed olives, pitted
04 -
1 clove garlic, peeled and roughly chopped
05 -
1/2 teaspoon kosher salt
06 -
1/2 teaspoon red pepper flakes (optional)
07 -
2 tablespoons extra-virgin olive oil
→ Seafood
08 -
1 pound clams, scrubbed well
09 -
1 pound mussels, debearded and scrubbed well
10 -
1 pound skinless firm white fish (halibut or cod), cut into 1-inch pieces
11 -
1 pound large shrimp, peeled and deveined
→ Stew Base
12 -
1/4 cup extra-virgin olive oil
13 -
1 large onion, cut into ½-inch dice (about 2 cups)
14 -
1 large fennel bulb, cut into ½-inch dice (about 2 cups)
15 -
2 cloves garlic, finely minced
16 -
1 12-ounce jar roasted red peppers, drained and roughly chopped
17 -
2 teaspoons dried oregano
18 -
2 teaspoons dried thyme
19 -
1 ¼ cup dry white wine
20 -
1 28-ounce can whole tomatoes
21 -
1 ¼ cup seafood stock
22 -
Kosher salt, to taste
→ For Serving
23 -
Grilled sourdough bread (optional)
# Instructions:
01 -
Place chopped parsley, orange zest, olives, garlic, salt and red pepper flakes (if using) in a food processor and pulse to combine. Add olive oil and process until uniformly chunky. Let rest at room temperature while preparing the cioppino.
02 -
In a stockpot with steamer basket, bring 2 cups water to boil. Reduce heat and steam mussels and clams under lid until just opened, 5-8 minutes. Transfer opened shellfish to a bowl, discarding any unopened ones. Reserve the steaming liquid (about 2 cups).
03 -
In a large dutch oven, heat olive oil over medium. Add onion, fennel and salt, sautéing until onion is softened and translucent, 8-10 minutes. Add garlic, roasted red peppers, oregano and thyme. Sauté until garlic is fragrant and vegetables are dry.
04 -
Add white wine and scrape up any bits from the pot bottom. Bring to boil and simmer 5 minutes. Hand-crush tomatoes into pot with their juices, add seafood stock and reserved steaming liquid. Simmer uncovered 20 minutes. Season to taste.
05 -
Add whitefish and shrimp, bring to simmer. Cover and cook 2-3 minutes until fish is opaque and shrimp are pink and curled.
06 -
Remove from heat, stir in reserved mussels and clams. Adjust seasoning. Serve immediately topped with parsley-olive gremolata if desired.
# Notes:
01 -
The parsley-orange gremolata is optional but adds a fresh, citrusy touch to the dish
02 -
Use the freshest seafood available - feel free to add fresh crab or lobster
03 -
Any firm white fish can be substituted for the cod or halibut