Skip to content
From the Popover kitchen
Ciopinno
Chef Lisa
We love Seafoods of the World for fresh seafood. If they don't have the exact seafood we call for in this recipe available, ask them about substitutions! Whatever is freshest is best.
Ingredients
- 3 tablespoons olive oil
- 1 fennel bulb, cored and thinly sliced
- 1 medium white onion, thinly sliced
- 3 large shallots, thinly sliced
- 4 large cloves garlic, minced
- 3/4 teaspoon red pepper flakes, plus more for serving
- 3 tablespoons Cento tomato paste
- 1 28oz. can Cento San Marzano tomatoes
- 1 1/2 cups dry white wine
- 1 box (1000ml) Aneto Fish Broth
- 1 bay leaf
- 1 pound Manila clams
- 1 pound mussels, scrubbed and debearded
- 1 pound shrimp or scallops (is using shrimp, peel and devein)
- 1 pound firm-fleshed fish, such as halibut or salmon, cut into 2 inch pieces
- Fresh chopped parsley, for garnish
Directions
Heat the oil in a large, heavy bottomed pot over medium high heat. A dutch oven works well for this recipe, or a stainless steel stockpot. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.
Ladle soup into bowls and garnish with fresh parsley. Serve with a bowl of red pepper flakes on the side.
