Shrimp and Sausage Cioppino

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 servings

CATEGORIES
Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 large fennel bulb, trimmed and chopped into 1/2-inch pieces
  • 4 cloves garlic, peeled and smashed
  • 1 large or 2 small shallots, chopped
  • 1/2 teaspoon kosher salt, plus 1/2 teaspoon
  • 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
  • 1 pound spicy Italian turkey sausage links, casings removed
  • 2 cups white wine, such as Pinot Grigio
  • 1/4 cup tomato paste
  • 3 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 pound large shrimp, peeled and deveined
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 cup fresh basil leaves, chopped
  • 1 tablespoon chopped fresh thyme leaves
  • Serving suggestion: crusty sourdough bread
Directions

In a Dutch oven or large saucepan, heat the oil over medium-high heat. Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes.

Uncover the pan and add the shrimp, beans, basil, and thyme. Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. Remove the bay leaf and discard. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Ladle the cioppino into soup bowls and serve with crusty bread.

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    This recipe is featured in:

    Make It 5 Ways: Sausage