Cioppino

• 1 medium bulb fennel, diced, fronds reserved
• 1 medium yellow onion, diced
• 1 cup celery, diced
• 3 cloves of garlic, sliced
• 1 tablespoon of fresh chopped thyme
•  1 teaspoon of fennel seed, whole
•  ½ teaspoon of red pepper flakes
•  1 28oz. can of crushed tomatoes
•  4 cups of clam juice (or seafood stock, see below for recipe)
•  1 ½ cup of white wine
•  1 lb. of rock cod, skin removed cut in 2-inch chunks
•  1 lb. of salmon filet, skin removed cut in 2-inch chunks
•  8 large sea scallops
•  1 lb. of large shrimp, peeled and deveined (16/20 size works great)
•  ½ lb. of mussels, scrubbed clean and beards removed
•  ½ lb. of manila clams scrubbed clean
•  ¼ cup of  fresh chopped parsley
•  Extra virgin olive oil
•  1 loaf crusty sourdough bread
•  Kosher salt to taste
•  Fresh cracked black pepper

Method:

Preheat oven to 425 F. Heat 3 tablespoons olive oil in a large pot or dutch oven over medium heat. Add the fennel, onion, and celery. Season with salt and cook for 6-7 minutes until they become translucent. Add thyme, fennel seed, and red pepper flakes and cook for 2-3 more minutes. Next, add the tomato, clam juice, and white wine. Let the sauce simmer gently for 25-30 minutes while you prepare the seafood. Cut cod and salmon into chunks. Clean mussels and clams and make sure all shells are removed from shrimp. Chop your parsley.  Cut bread in thick slices and brush with olive oil.  Season with a little salt and pepper and toast in the oven for 5-6 minutes until golden brown.

In a large saute pan heat 1 tablespoon olive oil over high heat. Season scallops with salt and once the pan is very hot sear the scallops quickly.  As soon as the first side is deep golden brown turn scallops over and leave on the second side for just about 10 seconds. Remove and reserve.

After 25-30 minutes begin adding seafood to the pot. Begin with mussels and clams. As soon as the first shellfish begin to open add remaining seafood. Cook until just cooked through, 2-3 minutes. Add parsley. Taste the stew and adjust any seasoning with salt and pepper. In 4 large serving bowls, place 2 scallops in each. Ladle servings of the stew over the scallops. Garnish with fennel fronds and toasted bread. Finish by drizzling a little high-quality olive oil over the top. Enjoy!

For the Seafood Stock:

• 1 lb. of shrimp shells, crab shells, white fish bones, or scallop trimmings  (talk to your fishmonger, they should be able to provide at least one of these)
• 1 fennel bulb, sliced very thin
• 1 yellow onion, sliced very thin
• 1 cup white wine
• 1 bunch thyme
• 1 bunch parsley
• 8 cups water

Method:

Place all ingredients in a large pot. Over medium heat, bring all ingredients up to a very gentle simmer. As soon as it begins to simmer, remove it from heat. Let sit for one hour and then strain.

Bon Appétit!