CIOPPINO FISHERMAN'S STEW

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth is a more affordable option that can add depth to the stew.

fish stock

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Using bouillon cubes is a cost-effective way to achieve a similar flavor.

Chop 3 anchovy fillets and 1 cup of flat leaf parsley.

In a bowl, combine chopped parsley, 2 minced garlic cloves, zest from 1 lemon, chopped anchovies, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper; toss with 2 teaspoons of lemon juice and 1/2 cup of extra virgin olive oil to create a gremolata.

Set gremolata aside in an attractive container.

Mix together 2 teaspoons of fennel seeds, 1/2 teaspoon of chili flakes, 2 teaspoons of kosher salt, and 1 teaspoon of black pepper; set aside.

Prepare the sofrito by saving a couple of fennel fronds for garnish, then finely dice 1/4 fennel bulb, 1 onion, 3 celery ribs, 3 cloves of garlic, and 2 small carrots.

For the broth, open 2 cans of diced tomatoes, measure out 1.5 cups of dry white wine, and 4 cups of fish stock.

Cut 1 pound of cod loin into 2-inch pieces, slice 2 small squids into rings, and divide 1/2 pound of sea scallops width-wise.

Peel 1/2 pound of jumbo shrimp that are already deveined, and place all seafood in a large bowl.

Scrub mussels and clams under cool running water, removing beards from mussels and brushing clams to remove sand; transfer clams to a bowl of cool water to let them spit out sand.

Heat a large Dutch oven over medium heat and add 2 tablespoons of olive oil until shimmering.

Add the chopped onions and fennel to the pot; stir and cook until soft and translucent, about 5-8 minutes.

Add the diced carrots, celery, and garlic; sauté for 5 minutes more or until the veggies are tender.

Stir in the spice mix (fennel seeds, chili flakes, salt, and pepper) and cook for 1 minute more.

Add the fish stock, white wine, and diced tomatoes to the pot; bring to a boil.

Add the clams and mussels, stir them in, reduce heat to simmer, cover, and cook for 10 minutes or until all clams and mussels open.

Add the cod, scallops, shrimp, and squid to the stew; stir gently, cover, and cook for 5 minutes more.

While the stew is cooking, slice sourdough bread, brush with olive oil, and grill for about 60 seconds on each side until golden.

Rub each piece of grilled bread with a cut clove of garlic and sprinkle with chopped flat leaf parsley to make garlic toast.

Serve the stew in bowls, garnished with a splash of Pernod, a dollop of gremolata, and a few fennel fronds; serve garlic toast on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens