Cioppino (Italian Seafood Stew)
Italy
Published method, 10 steps.
Ingredients
- 3 tablespoons olive oil
- 1 large fennel bulb, thinly sliced
- 6 ounces onion, chopped
- 8 ounces of celery, chopped
- 3 large shallots, chopped
- 2 teaspoons salt
- 4 large garlic cloves, finely chopped
- ¾ teaspoon dried crushed red pepper flakes, plus more to taste
- 6 ounces tomato paste
- 2 pounds diced tomatoes
- 1 ½ cups dry white wine
- 5 cups water
- 1 bay leaf
- 2 pounds crabs (any type), cut into pieces
- 2 pounds mussels, scrubbed and debearded
- 1 pound scallops
- 1 ½ pounds tilapia (or other white, firm-fleshed fish), cut into 2-inch chunks
- 2 loaves of San Francisco sourdough bread or any other bread with a chewy crust
Kelly Sue DeConnick · CC BY-SA 2.0