Melissa's Corporate Chefs

Cioppino with Fennel

Name: Cioppino with Fennel
Prep time: 5 min
Cook time: 1 h 9 min
Total time: 1 h 14 min
Yield: 4
Cuisine: Italian/American
Ingredients: 3 tablespoons olive oil, divided; 1 small organic yellow onion, chopped; 1 medium organic carrot, finely chopped; 1/2 medium organic green bell pepper, chopped; 1 small leeks, white part only, chopped; 1 stalk organic celery, chopped; 1/4 Fennel (use bulb), chopped; 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

Rated 5.0 stars by 1 users

Servings

4 servings

Prep Time

5 minutes

Cook Time

1 hour 15 minutes

Author:

Melissa's Corporate Chefs

Ingredients

3 tablespoons olive oil, divided
1 small organic yellow onion, chopped
1 medium organic carrot, finely chopped
1/2 medium organic green bell pepper, chopped
1 small leeks, white part only, chopped
1 stalk organic celery, chopped
1/4 Fennel (use bulb), chopped
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

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Directions

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.

Cioppino with Fennel