CIOPPINO (The Perfect Dip for Crusty Bread)

Dice half of a white onion into small pieces, yielding about 125 grams.

Cut the fennel into a small dice after removing the core, totaling 75 grams. Substitute with celery if needed.

Press 4 to 5 garlic cloves through a garlic press.

Heat a 6.5 quart Dutch oven over medium heat and add 3 tablespoons of olive oil.

Add the diced onion, fennel, minced garlic, and 1 teaspoon of salt to the pot and stir to combine.

Sweat the vegetables over medium heat for about 4 to 5 minutes until they lose moisture.

In a medium saucepan, add the shells of 1 pound of shrimp and cover with 900 to 1000 grams of chicken stock and 240 milliliters of clam juice. Simmer for 15 to 20 minutes.

Add a pinch of chili flakes to the sweating vegetables and cook for an additional 3 to 4 minutes until softened and translucent.

Add 200 grams of white wine to the vegetable mixture and simmer until mostly evaporated, about 2 to 3 minutes.

Strain the shrimp stock into the vegetable mixture, ensuring to press on the shells for maximum liquid extraction, aiming for a total of 1200 grams of liquid.

Stir in 800 grams of pureed tomatoes and bring the pot to a rolling boil, then reduce heat and simmer for 12 to 15 minutes to soften the vegetables and concentrate the broth.

Prepare the seafood: cut 1 pound of Atlantic Cod into 1-inch chunks and salt it with 1 tablespoon of salt.

De-shell 1 pound of Gulf shrimp using kitchen scissors, removing the vein and shell in one piece.

Cut half a pound of squid tubes into rings and prepare tentacles if necessary.

Clean 1 pound of mussels under cold water, removing any beards and discarding cracked ones.

Check the broth after 15 minutes of simmering and adjust seasoning with more salt and a small pinch of sugar to balance acidity.

Equipment Needed

Spice Level: