- Prep time
- 20 minutes PT20M
- Cook time
- 2 hours PT2H
- 2–4 servings
Hearty and rich with a touch of spice, this cioppino makes the perfect winter comfort food.
- 4 tablespoons olive oil
- 5 cloves garlic, sliced thin
- ½ teaspoon fennel seeds
- ¼ teaspoon chili flakes
- 1 cup diced yellow onion
- ½ cup diced fennel
- 3 tablespoons tomato paste
- 1 cup white wine
- 2 cans diced tomatoes (14.5 ounces each)
- 6 sprigs thyme
- 3 sprigs oregano
- 1 bay leaf
- 8–12 ounces fish, chicken or vegetable stock
- 2 tablespoons vegetable oil
- ½ pound shrimp (21-25 count), deveined, tails on
- 8 ounces halibut, large diced
- 8 ounces bay scallops
- ¼ cup basil, chiffonade
- Salt and black pepper, to taste
In a medium sauce pan with a lid, add olive oil, garlic, fennel seeds and chili flakes. Sauté over medium heat until the garlic begins to brown, then add the onion and diced fennel. Sauté for 2–3 minutes until the onion begins to brown. Add the tomato paste and sauté an additional 1–2 minutes until the paste begins to brown and stick to the bottom of the pan.
Deglaze the pan with white wine and bring to a simmer. Add the diced tomato, thyme, oregano, bay leaf and 8 ounces of stock, and bring to a simmer. Simmer gently, partially covered, for 1 hour and 45 minutes, stirring occasionally.
Remove the thyme stems, bay leaf and oregano stems. Puree with a hand blender to break up any large pieces of vegetables while still leaving slightly chunky. Adjust consistency with additional stock, if desired.
Heat 2 tablespoons of vegetable oil in a large skillet until just smoking. Add the shrimp and halibut. Season with salt and pepper and sear one side until golden brown. Turn over and add the bay scallops and sear on one side for 15 seconds.
Add the seafood to the sauce with the basil and gently stir to combine. Adjust seasoning with salt and pepper. Serve with warm crusty bread.