Cioppino is a fish stew invented in San Fransisco. The dish traditionally uses whatever was caught that day (think dungeness crab, mussels, haddock, squid, etc) and adds the catch into a wine and tomato based soup. I spotted a recipe for cioppino in Bon Appetit and had to try it. Being that I live in Florida and would rather cook with local ingredients, I figured I would switch the recipe around a bit and make a East Coast version of the classic. I hope you enjoy!
Makes about 4 servings.
2 tablespoonsolive oil
1/2medium onion, finely chopped
1small (or 1/2 large) fennel bulb, finely chopped
2 garlic cloves, coarsely chopped (I used minced from the jar)
2 bay leaves
1/4teaspooncrushed red pepper flakes (This had a little heat so reduce if you don't like things spicy)
Kosher salt and freshly ground black pepper
1 14.5-ounce can whole peeled tomatoes, crushed by hand, juices reserved
3/4cupsdry white wine (I used Chardonnay)
4-ounce bottle clam juice
16oz piece grouper, cut into 1" pieces (It doesn't have to be grouper or exactly 6oz, throw in whatever the fresh catch is!)
1/2pound bay scallops
1/2poundlarge uncooked shrimp, peeled and deveined
Bread for serving
Toast fennel seeds in dutch oven over medium heat until fragrant, about 2 minutes. Finely grind in a spice mill or put in plastic bag and crush with rolling pin; set aside.
Heat oil in dutch oven over medium-high heat. Add onion, fennel, garlic, bay leaves, oregano, and red pepper flakes. Season with salt and pepper. Cover, and cook, stirring occasionally, until onion and fennel are soft, about 12 minutes.
Stir in ground fennel seeds, tomatoes with juices, wine, clam juice, and 1/2 cup water. Cover, bring to a boil, reduce heat to medium-low, and cook, stirring often, until flavors meld, about 15 minutes. Stir in fish, scallops, and shrimp and bring to a simmer. Cover and cook for around 5 minutes (until seafood is cooked through). Serve with bread.