1-2tablespoonsolive oil, enough to generously coat bottom of pan + a few more tablespoons for the baguette
1fennel bulb, sliced, + 1 few sprigs of fennel for garnish
1large yellow onion, diced
2shallots, diced
2tablespoons + 1 tablespoon (for baguette)minced garlic, if desired
2teaspoonssea salt
1/4cuptomato paste
128 ozcan diced tomatoes
1 1/4cupswhite wine, dry
4cups (32 oz)fish stock
1bay leaf
1poundmussels or clams, you can do both, but I found that when I did a pound of each, I had a lot of leftover waste
1poundshrimp
1/2poundwhite fish like cod, cut into 2’’ chunks (you can also use calamari, more shrimp, scallops, or even lobster)
1baguette, sliced on a bias
1large zucchini, spiralized (optional- I found this to a be nice way to add more vegetable and texture to the dish, but this is my own spin!)
Instructions
In a large pot, saute onion, fennel, shallots, and garlic in oilve oil over low to medium heat. They should begin to turn translucent and lightly brown, but the heat should be low enough to not brown a ton; this takes about 7 minutes.
Add in tomato paste-stir to coat the onions and fennel-and then the diced tomatoes, wine, fish stock, and bay life. Bring to a boil and then reduce to a simmer. Simmer, covered, for 30 minutes.
Preheat oven to broil to get baguettes ready. Light brush each slice with oil and garlic and broil in the oven until brown, about 3 minutes.
Add clams and mussels first, as they require a longer cooking time. When adding clams and mussels, keep the broth at a simmer and pot covered for about 5 minutes, until the clams and mussels just start to open.
Add in the shrimp and fish and cook until they are no longer translucent, about 5 more minutes. I found that exactly 5 minutes worked perfectly here.
Place a small handful of spiralized zucchini (or a big one if you’re like me and love it) into the bowls you plan to serve the stew in. Spoon cioppino into bowls and garnish with a spring of fennel. Place toasted baguette on side and serve immediately.