Recipe courtesy of Michael Voltaggio
Cioppino
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 306
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 13
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 38
- Cholesterol
- 152
- Sodium
- 849
- Total: 40 min
- Active: 40 min
Ingredients
1 pound littleneck clams, scrubbed
2 cups white wine, divided
1 pound mussels, debearded
1 pound halibut, skin on
1 tablespoon Piment d'Espelette (red chile pepper powder from the Basque region)
1 tablespoon fennel pollen
1 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1 medium yellow onion, thinly sliced
1 fennel bulb, thinly sliced (reserve fronds for garnish)
4 cloves garlic, minced
1 cup crushed tomatoes
1 pound large shrimp, peeled and deveined, tail on
Directions
Special equipment:
food-safe cedar plank soaked in water at least 30 minutes- In a large skillet over medium-high heat, add clams and 1/2 cup white wine and cook until clams open, about 5 to 6 minutes (discard any clams that don’t open). Remove clams and any liquid in the skillet and set aside. In the same skillet over medium-high heat, add mussels and 1/2 cup white wine and cook until mussels open, about 5 to 6 minutes (discard any mussels that don’t open). Set aside.
- Preheat the oven to 400 degrees F. Place halibut skin-side down on a cedar plank that has been soaked in water for at least 30 minutes (alternately use a baking sheet). Season halibut with Espelette pepper, fennel pollen and salt. Roast until cooked through and flaky, 10 to 12 minutes.
- Meanwhile, in a large Dutch oven over medium heat, heat the oil. When shimmering, add onions and fennel bulb. Stir and cook until the onion is translucent, 3 to 4 minutes. Add garlic, tomatoes and remaining 1 cup white wine. Cover and simmer 15 minutes. Uncover, add shrimp and let steam from the heat of the liquid, 2 to 3 minutes.
- To serve, add mussels and clams and their broth to the tomato mixture. Place cioppino in a large serving bowl. Nestle halibut on top. Garnish with fennel fronds. Serve.