Cioppino
Cioppino might be the best dip for your bread to ever exist. Make it for a group of friends or just make a batch for yourself and revel in what a good cook you are.
Ingredients
- 125 g white onion, small diced
- 75 g fennel, small diced
- 15 g garlic, minced
- olive oil
- kosher salt
- 450 g shell-on raw wild shrimp, shells removed and reserved for stock
- 1000 g chicken stock
- 240 g clam juice
- chile flake
- 200 g or ¾-1c dry white wine
- 800 g nice whole peeled canned tomatoes, 28oz , pureed
- 450 g mussels, rinsed, beards removed, any broken/open mussels discarded
- 450 g fresh atlantic cod, cut into 1"/2.5cm chunks and salted before cooking
- 225 g squid tubes and tentacles, sliced
- pinch sugar
- black pepper
- parsley, chopped, for garnish
- olive oil, for garnish
- plenty of good crusty bread for dipping
Instructions
- Into a medium sauce pot, add the shells from 1lb shrimp, stock, and clam juice. Bring to a simmer and continue simmer over medium low for about 15 minutes.
- Heat a large heavy bottomed pot over medium. Add a very generous squeeze of olive oil (it should almost coat the bottom of your pot) To that, add onion, fennel, and garlic and a large pinch of salt. Stir and sweat over medium for 4-5 minutes.
- Add pinch of chile flake to veg. Allow chile flake to cook and infuse the oil for about a minute, then add in wine. Bring wine and veg to a simmer and continue to cook for 2-3 more minutes or until wine is mostly evaporated.
- Add in all of the strained liquid from your shrimp-clam stock (discard shrimp shells). You should be adding about 1200g/mL here. If you don’t have enough, add additional chicken stock or water.
- Stir in pureed tomatoes. Increase heat to medium high, bring to a boil. Continue to simmer and reduce for approximately 15 minutes by about 15-20%. At this point, taste the base for seasoning. Add salt and pinch of sugar if needed to balance acidity.
- Reduce heat to low then drop in cod, shrimp, and squid. Gently move with a spoon to ensure everything is spread evenly and submerged before adding in mussels and snugging them into the base to submerge. Bring to a simmer, cover, and allow to poach for 3-4 minutes.
- Very gently stir the seafood. Continue to cook if mussels aren’t yet fully open. When mussels are fully opened and the rest of the fish is opaque, it’s done! Discard any mussels that didn’t open during cooking.
- Ladle into a bowl, garnish with black pepper, olive oil, and minced parsley, and enjoy with crusty bread.
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