Zuppa di Pesce, named Cioppino by Italians that immigrated to San Francisco, is now an Italian-American classic. Serve over linguine or with toasted focaccia. Mangia!
1 large bulb fresh fennel, cleaned
1 Vidalia onion
6 large garlic cloves
¼ cup extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon hot red pepper flakes, to taste|
½ teaspoon black pepper
2 tablespoon tomato paste
1½ cups dry red wine
28 oz can tomato puree
2 envelopes St. Ours Clam Broth (dissolved in 2 cups hot water)
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
Shredded fresh basil leaves
In a food processor or blender add the fennel bulb and Vidalia onion and cut into pieces, add 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, 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-high 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 fennel fronds.
Sponsored recipe by St. Ours Clam Broth.