Cioppino

Cioppino
Photo by Lisa Hubbard

Ingredients

  • 1 teaspoon fennel seeds
  • 1 pound cleaned squid
  • Kosher salt and freshly ground black pepper
  • 1 ½ cups dry white wine
  • 3 bay leaves
  • 1 8-ounce bottle clam juice
  • 4 cloves garlic
  • + 10 more ingredients
    • Country-style bread
    • 1 28-ounce can whole peeled tomatoes
    • 1 pound mussels, scrubbed, debearded
    • 1 teaspoon dried oregano
    • 1 pound skinless fillets haddock
    • ½ teaspoon dried red pepper flakes
    • 1 pound large uncooked shrimp, peeled and deveined
    • 3 tablespoons olive oil
    • 1 medium onion
    • 1 small fennel bulb

Toast fennel seeds in a small skillet over medium heat until fragrant, about 2 minutes. Finely grind in a spice mill; set aside. Heat oil in a large heavy pot over medium-high heat. Add onion, fennel, garlic, bay leaves, oregano, and red pepper flakes. Season with salt and pepper. Cover, and cook...

View full recipe at Epicurious

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