Cioppino

Author

Lior Lev Sercarz

Servings

6

Category

Main Course

Ingredients

• ¼ cup Olive oil
• 1 onion, diced 
• 1 tsp fine sea salt + more to taste
• 1 leek, diced
• 1 tsp chopped garlic
• 1 fennel, diced
• ½ tsp peperoncini
• 1 Tbsp Dali blend, divided or Bluegrass
• ½ cup white wine
• 1 (28oz can) diced tomatoes
• -
• 1 pound white fish (Cod, haddock, grouper, or similar) cut into 2” cubes
• 12 littleneck clams
• 12 large shrimp (about ½ pound), peeled and deveined
• ½ pound mussels
• ½ pound sliced squid
• ¼ cup cilantro leaves, chopped
• ¼ cup parsley leaves, chopped
• -
• Sourdough bread cut into chunky slices for dunking

Directions

1. In a large heavy bottom skillet (I used a 12” size, see link in the notes below). Heat ¼ cup of olive oil over medium heat and sweat the onions with the salt for 5 minutes or until softened and translucent.
2. Add the leek, garlic, fennel, peperoncino and 2 teaspoons of Dali (or Bluegrass) and continue cooking for 5 more minutes to soften the fennel.
3. Add the white wine and cook for 3 minutes or until reduced by half
4. Add the tomatoes and simmer for 15 minutes, covered.
5. Meanwhile, season the fish portions with the remaining Dali (or Bluegrass) and fine sea salt to taste.
6. When the tomatoes and vegetables are ready, add the clams and fish and cook covered for 5 minutes.
7. Arrange the mussels, shrimp, and squid in the pan and continue cooking for 5 more minutes, covered, or until the rest of the seafood is cooked.
8. Garnish with chopped herbs and serve with sourdough bread.