Weeknight Cioppino
Serves: 4 servings
  • 2 tablespoons olive oil
  • 1 cup chopped onion (1 medium onion)
  • 2 teaspoons chopped garlic (2 medium cloves)
  • 2 teaspoons fennel seeds
  • ½ teaspoon red pepper flakes
  • 1 cup white wine
  • 28 ounces chopped tomatoes (and juice)
  • 3 cups low sodium chicken broth or water or a combination of both
  • 1 bay leaf
  • 1 teaspoon kosher salt
  • Fresh ground black pepper
  • 1 teaspoon grated orange zest
  • 1-1/2 pounds cod, halibut or salmon fillet or a combination, skin removed and cut into approximately 3-inch chunks
  • 1-pound medium size prawns, peeled and deveined
  • 1-pound manila clams
  1. In a large straight sided skillet (with a lid) or a low sided stockpot (with a lid) heat olive oil over medium heat; add onions. Cook until lightly browned only stirring once or twice to get browning, about 3 minutes. Add garlic, fennel and pepper flakes and cook and stir 30 seconds. Add wine and bring to a simmer; add tomatoes, broth, bay leaf, salt and pepper to taste; cover and simmer 20 minutes to blend flavors. Stir in orange zest and taste for seasoning for salt and pepper. Remove bay leaf (broth can be made to this point, cooled and stored covered in the refrigerator several days.)
  2. To cook seafood, add clams to the hot broth, cover and cook over medium heat just until clams shell open, about 3 to 4 minutes. With a slotted spoon or tongs, remove clams and keep warm. Add cod and prawns to broth, cover and simmer just until opaque and cooked through, about 5 minutes. With a slotted spoon or tongs divide seafood and cooked clams into four bowls, then spoon or pour broth over. Serve right away.
Recipe by A Year at the Table at http://ayearatthetable.com/weeknight-cioppino/