Cioppino Italian Soup

By kmad

When you're in the mood for a warm seafood dish, try serving this cioppino stew from Martha Stewart Living.

Ingredients

• 1/2 cup olive oil
• 1 large onion (2 1/2 cups), coarsely chopped
• 1 medium bulb fennel, trimmed and thinly sliced lengthwise
• 4 cloves garlic, minced (2 1/2 tablespoons)
• 2 1/2 teaspoons fresh thyme
• 2 teaspoons dried oregano
• 1/2 teaspoon crushed red-pepper flakes
• 1 dried bay leaf
• Pinch of saffron
• 1 (28-ounce) can whole tomatoes with juice, crushed
• 1 1/4 cups dry white wine
• 1 cup bottled clam juice
• 1 pound cockles or manila clams, scrubbed well
• 1 pound mussels, scrubbed well and debearded
• 1 pound skinless firm white fish fillets, such as halibut, cut into 1 1/2-inch pieces
• 1 1/4 pounds large shrimp, peeled and deveined
• 1/2 cup loosely packed flat-leaf parsley leaves
• 3 (2-inch) pieces orange zest
• 1/4 cup freshly squeezed orange juice
• 2 tablespoons capers, rinsed
• Grilled Sourdough Bread, for serving

Details

Servings 6

Preparation

Step 1

1.Heat 1/4 cup olive oil in a large stockpot over medium heat. Add onion, fennel, and garlic. Cook until the onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red pepper, bay leaf, and saffron.

2.Add tomatoes and their liquid, wine, clam juice, and 1 1/4 cups water, and bring to a simmer.

3.Add clams and mussels, and cover, simmering until shells open, 5 to 6 minutes. Season fish and shrimp with salt and pepper, and add to the pot. Cover, and simmer until the fish is opaque and the shrimp turn pink and begin to curl, 2 to 3 minutes.

4.In a small food processor, combine parsley, orange zest, orange juice, capers, and remaining 1/4 cup olive oil; process until smooth.

5.Remove pot from heat. Taste and adjust for seasoning. Serve with a dollop of the parsley mixture and the grilled bread.