Effortless Cioppino (Print Version)
# Ingredients:
01 -
1/2 teaspoon dried oregano.
02 -
1 cup dry white wine.
03 -
1 onion, chopped.
04 -
1/4 cup olive oil.
05 -
2 teaspoons kosher salt.
06 -
4-6 cloves garlic, minced.
07 -
1/4 teaspoon red pepper flakes.
08 -
1 fennel bulb, chopped.
09 -
3 shallots, diced.
10 -
2 tablespoons tomato paste.
11 -
1 bay leaf.
12 -
1-2 pounds dungeness or king crab.
13 -
1/2 cup fresh parsley.
14 -
2 (28 oz) cans of San Marzano tomatoes.
15 -
1 pound clams.
16 -
1 pound mussels.
17 -
1 pound white fish fillets.
18 -
1 pound raw shrimp.
19 -
Lemon wedges to serve.
# Instructions:
01 -
Pull out the meat from crab and shrimp shells. Boil the shells in water and toss in mussels and clams until they pop open.
02 -
Heat olive oil, then sauté fennel, onion, and shallots until soft. Mix in garlic, spices, wine, tomato paste, and canned tomatoes.
03 -
Filter the stock, keeping 4 cups. Combine it with the cooked tomato mixture and let it cook for half an hour.
04 -
Fish goes in first, then shrimp and crab. Add mussels and clams last once they've already steamed.
05 -
Taste and adjust seasonings, then sprinkle parsley on top. Serve with lemon wedges and a side of crusty bread.
# Notes:
01 -
The broth can be made early.
02 -
Don't freeze with seafood included—freeze the broth only.
03 -
Stick to a dry white wine and not the cooking kind.