Cioppino Stew

Ingredients

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Fennel

  Bulb, raw

  1 bulb or 234g

• Onions

  Raw

  1 medium or 110g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Salt

  Table

  2 tsp or 12g

• Garlic

  Raw

  4 cloves, minced or 12g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Tomato paste

  Canned, without salt added

  4 tbsp or 64g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  4 cup or 960g

• White wine

  Alcoholic beverage, table

  12 fl oz or 353g

• Fish broth

  6 cup or 1.46kg

• Bay leaf

  Dried

  1 leaf or 0.2g

• Clam

  Mollusks, mixed species, raw

  16 oz or 454g

• Blue mussel

  Mollusks, raw

  16 oz or 453g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Atlantic salmon

  Fish, wild, raw

  24 oz or 680g

Directions

1. Warm the olive oil in a large heavy pot over medium heat until shimmering.
2. Add the fennel, onion, shallots, and about three-quarters of the salt. Cook, stirring occasionally, until the onion is translucent, about 8–10 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 1–2 minutes.
3. Mix in the tomato paste until it lightly caramelizes, about 1 minute. Add the diced tomatoes with their juices, wine, fish stock, and the bay leaf. Bring to a gentle simmer, cover, and cook over medium-low heat for about 30 minutes.
4. Add the clams and mussels, cover, and cook just until they begin to open, about 5 minutes.
5. Gently add the shrimp and salmon. Simmer uncovered until the shrimp are opaque, the salmon is just cooked through, and all shellfish are open, about 4–6 minutes. Remove and discard the bay leaf and any unopened clams or mussels.
6. Taste and adjust with the remaining salt and more red pepper flakes if desired. Ladle into warm bowls and serve right away.