| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 1 hr 10 min |
| Yield: | 6 servings |
Ingredients
- Good olive oil
- 2 cups (1/2-inch-diced) fennel bulb
- 1 1/2 cups (1/2-inch-diced) yellow onion (1 large)
- 1 tablespoon minced garlic (3 cloves)
- 1 teaspoon whole dried fennel seeds
- 1/2 teaspoon crushed red pepper flakes
- 1 (28-ounce) can crushed tomatoes, such as San Marzano
- 4 cups seafood stock, preferably homemade (recipe follows)
- 1 1/2 cups dry white wine, such as Pinot Grigio
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds center-cut cod fillets, skin removed, 2-inch diced
- 1 pound large (16 to 20-count) shrimp, peeled and deveined
- 1 pound sea scallops, halved crosswise
- 24 mussels, scrubbed
- 1 tablespoon Pernod
- 3 tablespoons minced fresh parsley
- Garlic Toasts, for serving (recipe follows)
- 2 tablespoons good olive oil
- Shells from 1 pound large shrimp
- 2 cups chopped yellow onion (2 onions)
- 2 carrots, unpeeled and chopped
- 3 celery stalks, chopped
- 2 garlic cloves, minced
- 1/2 cup dry white wine, such as Pinot Grigio
- 1/3 cup tomato paste
- 10 sprigs fresh thyme
- Kosher salt and freshly ground black pepper
- 1 baguette
- 1/4 cup good olive oil
- Kosher salt and freshly ground black pepper
- 1 garlic clove, halved lengthwise
Instructions
- Heat 1/4 cup olive oil in a large (12-inch) heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 10 minutes, until tender. Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes, until fragrant. Add the tomatoes, stock, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes. The stock will be highly seasoned.
- Add the seafood in the following order: first the cod, then the shrimp, scallops, and finally the mussels. Do not stir! Bring to a simmer, lower the heat, cover, and cook for 8 to 10 minutes, until all the seafood is cooked and the mussels are open. Stir in the Pernod, being careful not to break up the fish; cover and set aside for 3 minutes for the flavors to blend. Discard any mussels that have not opened. Ladle into large shallow bowls, sprinkle with parsley, and serve hot with Garlic Toasts.
- Warm the oil in a medium pot set over medium heat. Add the shrimp shells, onions, carrots, and celery and cook for 15 minutes, until lightly browned. Add the garlic and cook for one more minute. Add 1 1/2 quarts water, the wine, tomato paste, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring to a boil, lower the heat, and simmer for one hour. Strain through a sieve, pressing on the solids. You should have approximately 1 quart of stock. If not, add enough water or white wine to make 1 quart.
- Cool completely, transfer to containers, and refrigerate for up to 3 days or freeze for up to 1 month.
- Preheat the oven to 400 degrees F.
- Slice the baguette diagonally in 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.
- Lay the slices in one layer on a sheet pan, brush each with olive oil, and sprinkle generously with salt and pepper. Bake for 15 to 20 minutes, until browned and crisp. As soon as they’re cool enough to handle, rub the top of the toasts with a cut side of the garlic. Serve at room temperature.
Reviews
Amazing every time. I could not find Pernod so the guy at the liquor store said Sambuca was a good substitute. It tasted just fine.
Followed recipe exactly. I did use store bought fish stock which was fine. The broth was bursting with flavor. Could not find Pernod in liquor store so I bought a mini bottle of sambuca which supposedly has similar flavor. This was a delicious entree worthy of company or special occasion. A definite keeper. 5 stars for the garlic toast which was simple to put together and was a perfect accompaniment to sop up the delicious broth.
Absolutely fabulous recipe!! I love cioppino so I wanted to make this dish for Christmas Eve. I’m second generation Italian American and this recipe was spot!! I followed the recipe, and made the fish stock. That is a must!! Thank you, Ina!!
I’ve made this several Christmas’ and it’s always a hit with my family of fish snobs. Added celery this year with extra fennel & pepper flakes along with a nice white burgundy for the best yet.
Perfect as is, but very versatile. My favorite swap is halibut instead of cod.
Made this several times and always a hit. I cut the cod into even larger pieces to help it stay together better.
We have made this recipe several times! It is definitely the most delicious recipe out there for Cioppino!! Easy Peasy but does take some time.
Heads up! Shrimp are frequently treated with preservatives such as sulfites.
Only make stock with shrimp
shells that are chemical free.
Otherwise you’ll be getting a mega dose of preservative.
Only make stock with shrimp
shells that are chemical free.
Otherwise you’ll be getting a mega dose of preservative.
Wow. This is restaurant quality for sure!
It might take a while to source the ingredients. I made my own seafood stock (following Ina’s recipe) so that adds some extra time. I usually try to do that part the day before and then putting the soup together the next day is simple! It has so much flavor – I read one review that the seafood was overcooked but I’ve made this three times and I’ve not had that problem at all.
It might take a while to source the ingredients. I made my own seafood stock (following Ina’s recipe) so that adds some extra time. I usually try to do that part the day before and then putting the soup together the next day is simple! It has so much flavor – I read one review that the seafood was overcooked but I’ve made this three times and I’ve not had that problem at all.
I love this recipe and so does my family. Seafood was not over cooked and the flavors are awesome.
You can put in any seafood you want as well.
You can put in any seafood you want as well.