| Level: | Intermediate |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 pound littleneck clams, scrubbed
- 2 cups white wine, divided
- 1 pound mussels, debearded
- 1 pound halibut, skin on
- 1 tablespoon Piment d’Espelette (red chile pepper powder from the Basque region)
- 1 tablespoon fennel pollen
- 1 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, thinly sliced
- 1 fennel bulb, thinly sliced (reserve fronds for garnish)
- 4 cloves garlic, minced
- 1 cup crushed tomatoes
- 1 pound large shrimp, peeled and deveined, tail on
Instructions
- In a large skillet over medium-high heat, add clams and 1/2 cup white wine and cook until clams open, about 5 to 6 minutes (discard any clams that don’t open). Remove clams and any liquid in the skillet and set aside. In the same skillet over medium-high heat, add mussels and 1/2 cup white wine and cook until mussels open, about 5 to 6 minutes (discard any mussels that don’t open). Set aside.
- Preheat the oven to 400 degrees F. Place halibut skin-side down on a cedar plank that has been soaked in water for at least 30 minutes (alternately use a baking sheet). Season halibut with Espelette pepper, fennel pollen and salt. Roast until cooked through and flaky, 10 to 12 minutes.
- Meanwhile, in a large Dutch oven over medium heat, heat the oil. When shimmering, add onions and fennel bulb. Stir and cook until the onion is translucent, 3 to 4 minutes. Add garlic, tomatoes and remaining 1 cup white wine. Cover and simmer 15 minutes. Uncover, add shrimp and let steam from the heat of the liquid, 2 to 3 minutes.
- To serve, add mussels and clams and their broth to the tomato mixture. Place cioppino in a large serving bowl. Nestle halibut on top. Garnish with fennel fronds. Serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 306 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 38 g |
| Cholesterol | 152 mg |
| Sodium | 849 mg |
Reviews
I agree with the previous review. This was delicious and so much easier to make than you would think. I wished I had used a bit more seasoning but my husband thought it was just right. The fennel really makes it pop. I also just ground fennel seeds and used regular chili powder since both those spices were unavailable around here.
Made this for my husband’s birthday dinner tonight. Absolutely delicious. Tremendous depth of flavor. Paired it with Avocado confit with BlackBerry dressing. To die for & really easy actually. Will be go to recipes in the future. Used ground fennel seed in lieu of fennel pollen. Great recipe. Thank you Michael & Guy!