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Jean Allsopp Photo by: Jean Allsopp

Hearty Cioppino

Serve this Italian favorite with garlic bread or grilled focaccia.

Coastal Living JANUARY 2006

  • Yield: Makes 6 servings

Ingredients

  • 1 red onion, chopped
  • 1 fennel bulb, cored and chopped
  • 2 serrano chiles, seeded and chopped
  • 3 tablespoons olive oil
  • 1 orange or yellow bell pepper, chopped
  • 2 garlic cloves, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 2 cups fish or chicken broth
  • 1 cup dry white wine
  • 2 cups zucchini, cubed (about 2 medium)
  • 1/2 tablespoon chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 12 sea scallops or 1 pound bay scallops
  • 12 jumbo shrimp, peeled and deveined
  • 12 mussels, scrubbed and debearded
  • 1 pound red snapper or other firm, white fish, cut into large chunks

Preparation

Cook onion, fennel, and chiles in oil over medium heat in a Dutch oven until onion is tender. Add bell pepper and garlic; cook, stirring constantly, 3 minutes. Stir in tomatoes and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 45 minutes.

Stir in zucchini and rosemary; bring to a simmer, and simmer 10 minutes. Remove and discard bay leaf. Stir in salt and pepper.

Add scallops and shrimp, and cook 3 minutes. Add mussels and fish; cook 4 more minutes or until mussels open and fish flakes easily when tested with a fork.

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