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Cioppino or Italian Zuppa di Pesce

Zuppa di Pesce, named Cioppino by Italians that immigrated to San Francisco, is now an Italian-American classic. Clam broth makes a wonderful seafood stock combined with fennel, or finocchio, a favorite ingredient in Italy. Serve over linguine or with toasted focaccia. Mangia! Serves 6-8

 

1 large bulb fresh fennel, cleaned

6 large garlic cloves

1 Vidalia onion

1 tsp dried oregano

1 tsp dried thyme

1 tsp dried rosemary

1 tsp hot red pepper flakes, to taste

½ tsp black pepper

¼ cup extra virgin olive oil

2 Tbsp tomato paste

1 ½ cups dry red wine

 

In a food processor or blender add the fennel bulb and Vidalia onion cut into pieces, garlic cloves, pulse until chopped, then puree, (by hand cut very fine). In a large pot heat the olive oil on medium until shimmering then add the puree plus oregano, thyme, rosemary, pepper flakes, and black pepper. Cook stirring for 5 minutes. Add the tomato paste, cook for 2 minutes then add the wine, tomato, St. Ours Clam Broth dissolved in 2 cups hot water, and bay leaves. Bring to a boil stirring occasionally then simmer for 30 minutes. Taste the broth and add salt if needed. Increase heat to medium hi and bring the stew to a slow boil. Add the cleaned mussels, reduce to low, simmer covered 5 minutes. Stir in the rest of the seafood, simmer covered for 5-10 minutes until fully cooked, throw out any unopened mussels. Serve as a soup or over pasta, garnish with fresh basil and feathery fennel fronds. If you prefer different seafood, make substitutions.

28 oz can tomato puree

2 envelopes St. Ours Clam Broth

2 bay leaves

1 tsp salt, to taste

1 lb mussels cleaned

1 lb cod/white fish, cut 2” squares

1 lb large shrimp peeled, deveined

½ lb fresh lobster meat shelled

½ lb fresh sea scallops

fresh basil leaves, shredded

feathery fennel fronds

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