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Cioppino with Fennel
By Melissa's Corporate Chefs


3 tablespoons Olive Oil divided 
1 small Organic Yellow Onions chopped 
1 medium Organic Carrots finely chopped 
1/2 medium Organic Bell Pepper (use Green Bell Pepper) chopped 
1 small Leeks (white part only) chopped 
1 stalk Organic Celery chopped 
1/4 Fennel (use bulb) chopped 
1 28 ounce can Whole Tomatoes with Basil 
2 tablespoons Tomato Paste 
1/2 quart Fish Stock (Vegetable Stock or Chicken Stock can be substituted) 
Salt and Pepper to taste 
1 tablespoon Basil chiffonade 
1 sprig Oregano minced 
3 Bay Leaves 
2 cloves Organic Garlic finely chopped
1 pound White Fish (Halibut or Red Snapper) 
12 Shrimp (U-15 size) peeled and deveined 
4 Sea Scallops cleaned 
1 cup White Wine 
12 Clams scrubbed clean
2 legs King Crab Legs cut into 6 pieces and cut down one side 
1/4 cup Italian Parsley chopped 
1 Organic Lemon zested and juice freshly squeezed 


In a large Dutch oven heat oil until just smoking and sauté onions until transparent. 

Add carrot, green pepper, leek, celery and fennel. 

Sauté until vegetables turn translucent or start to collapse. 

Squash tomatoes and add to sauce pot with juice, stock, herbs, salt and pepper. 

Simmer 1 hour over low heat. Remove bay leaves. 

Add garlic and whitefish, cook 3 minutes, add remaining fish and heat until shrimp are pink and scallops are white. 

Add parsley, lemon juice and zest. Serve with crusty sourdough bread.