Cioppino with Parsley and Olive Gremolata (Seafood Stew)
Cioppino is a satisfying seafood stew containing a collection of clams, mussels, white fish and shrimp in a tomato-fennel broth. Full of flavor and texture, this hearty stew is perfect for Sunday supper or a special holiday meal.
Ingredients
For The Parsley-Olive Gremolata (Optional)
- ½ Bunch parsley about 2 ounces, roughly chopped
- The zest from one orange
- ½ cup Mixed olives Pitted
- 1 Clove garlic peeled and roughly chopped
- ½ kosher salt
- ½ Red pepper flakes, optional
- 2 tbsp Olive oil extra-virgin For The Cioppino
For The Cioppino
- 1 pound Clams, scrubbed well
- 1 pound Mussels debearded and scrubbed well
- ¼ cup Olive oil Extra-virgin
- 1 Large onion cut into ½-inch dice (about 2 cups)
- 1 Large fennel bulb, cut into ½-inch dice (about 2 cups)
- Kosher salt to taste
- 2 cloves garlic, Finely minced
- 1 12 ounce Jar roasted red peppers, drained and roughly chopped
- 2 tsp Dried oregano
- 2 tsp Dried thyme
- 1¼ cups Dry white wine
- 1 28 ounce can whole tomatoes
- 1¼ cups Seafood stock
- 1 pound Skinless firm white fish, such as halibut or cod, cut into 1-inch pieces
- 1 pound Large shrimp, peeled and deveined
- Grilled sourdough bread for serving, optional
Instructions
Make The Parsley-Olive Gremolata
- Make the gremolata: Place chopped parsley, orange zest, olives, garlic, salt and red pepper flakes (if using) in a food processor and pulse a few times to combine. Scrape down the sides of the food processor and add olive oil. Process until a uniformly chunky texture is achieved
- Let the gremolata rest: Allow gremolata to sit at room temperature while you prepare the cioppino, to allow the flavors to fully bloom.
Make The Cioppino:
- Steam the shellfish: Prepare a stockpot with a steamer basket insert large enough to hold the clams and mussels. Bring 2 cups of water to boil in the stockpot, reduce heat to a simmer and steam mussels and clams under a lid until they just open, 5-8 minutes. Remove pot from heat and place all opened mussels and clams in a large bowl. Discard any mussels or clams that don’t open. Reserve 1 cup of steaming liquid.
- Saute the aromatics: In a large dutch oven or 8-quart stockpot, heat olive oil over medium until the surface just begins to shimmer. Add chopped onion, fennel and a hearty pinch of salt and saute until onion is softened and translucent, about 8-10 minutes. Add minced garlic, roasted red peppers, dried oregano and dried thyme. Saute until garlic is very fragrant and most of the liquid from the vegetables has evaporated.
- Deglaze the pot: When the red pepper mixture begins to look dry and sticky, add white wine. Use a wooden spoon to scrape up any vegetable bits clinging to the bottom of the pot. Bring mixture to a boil and simmer for 5 minutes.
- Finish the soup base: Crush whole tomatoes roughly in your hands and add them to the white wine mixture along with any collected juices in the can, seafood stock and 1 cup of reserved steaming liquid. Allow mixture to simmer for 20 minutes uncovered. Taste and add salt as needed.
- Cook the fish and shrimp: Add whitefish and shrimp to the pot and bring to a simmer. Cover the pot and cook for 2-3 minutes, or until the fish is opaque and shrimp are curled and pink.
- Finish the soup: Remove pot from heat and stir in mussels and clams. Taste and add salt as needed. Serve immediately, topped with a big spoonful of the parsley-olive gremolata.