• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Puget Sound Cioppino Fish Stew

  • Recipe Submitted by on

Category: Soups, Seafood

 Ingredients List

  • ---Croutons---
  • 4 sl Crusty French or Italian
  • -bread
  • 1 Clove garlic; cut in half
  • 3 tb Extra virgin olive oil
  • 1/4 c Coarsely grated Parmesan
  • -cheese
  • ---Shellfish Nectar---
  • Shell fish is cooked in this
  • -nectar
  • 1/2 c White wine
  • 1/3 The outermost layer of the
  • -onion or leek
  • 1 Stalk fennel; the bulb will
  • -be used in the stew
  • 1 lg Garlic clove; slightly
  • -crushed
  • ---Stew---
  • 1/2 lb Mussels; washed and
  • -de-bearded
  • 1/2 lb Clams; washed
  • 6 oz Medium shrimp; 24 per pound,
  • -peeled with tails left on
  • 2 c Homemade Fish Stock or clam
  • -juice
  • 1/2 tb Fresh lemon juice
  • 2 oz Olive oil
  • 1/2 c Chopped yellow onion
  • 1 Bay leaf; cracked
  • 1/2 ts Fennel seed; crushed
  • 2 ts Minced garlic
  • 3/4 c Thinly sliced fresh fennel
  • -bulb
  • 14 1/2 oz Premium diced tomatoes in
  • -puree
  • 1/2 c Red wine
  • 1/2 ts Crushed red pepper flakes
  • 2 tb Chopped fresh basil
  • 1/2 c Fresh Italian parsley;
  • -finely chopped
  • 4 oz Firm white fish; in
  • -bite-sized chunks
  • 4 oz Calamari; cleaned, skinned,
  • -and sliced into rings
  • Kosher salt; to taste


To prepare croutons, brush bread with oil and broil until golden brown.
Turn, brush with oil, and broil until golden brown. Remove from the oven,
and rub one side with garlic. Sprinkle with cheese and set aside. To
prepare shellfish nectar, put ingredients into a shallow saucepan over
medium high heat. Add mussels and clams, cover and boil for 5 minutes,
until they open. Remove with a slotted spoon and set aside. Put shrimp into
the same water, cover and boil until the shrimp turn pink, about 5 minutes.
Remove with a slotted spoon and set aside. Squeeze lemon juice over the
cooked shellfish, and cover it loosely with plastic wrap. Strain the nectar
into a small mixing bowl, and discard residue. To prepare stew, put oil,
onion, and fennel seed in a large saucepan over medium heat. Cook until the
onion is translucent and softened, 3 - 5 minutes. Add garlic and bay leaf,
and cook for 5 more minutes, taking care not to burn the garlic. Add nectar
and remaining ingredients, excep! t seafood, turn heat to medium low, and
simmer for 10 minutes. Add all seafood, and simmer for 3 more minutes.
While the stew is simmering the last time, broil the croutons long enough
to melt the cheese.

Serving Ideas : Serve immediately in heated bowls.

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