Cioppino (Felix Edition)
Ingredients
Tomato Broth
3 tbsp extra-virgin olive oil
1 large shallot, finely minced
6 garlic cloves, thinly sliced
2 anchovy fillets (optional but encouraged)
2 bay leaves
1/3 cup loosely packed basil leaves, torn
4 pints cherry tomatoes (about 2 lbs), halved
1 1/2 cups dry white wine
3 (14.5 oz) cans whole peeled tomatoes
1 (8 oz) bottle clam juice
Salt, to taste
Cioppino
1/4 cup extra-virgin olive oil (plus more for finishing)
1 leek (white and light green only), halved lengthwise and thinly sliced
1/2 fennel bulb, finely chopped
2 celery hearts, thinly sliced
4 oregano sprigs
1/2 tsp crushed red pepper flakes
1 pinch saffron threads (optional, for subtle depth)
1 lb littleneck clams, scrubbed (or canned + a few fresh for drama)
1 lb mussels, scrubbed
1/2 lb squid, cleaned and cut into rings
1/2 lb bay scallops
1 lb large shrimp, peeled and deveined
4 (3 oz) skinless white fish fillets (red snapper or halibut recommended), lightly salted
Salt, to taste
Flat-leaf parsley, for garnish
Garlic-grilled baguette slices, for serving
Lemon wedges, for serving
Directions
Step 1: Make the Tomato Broth
1. In a large heavy-bottomed pot, heat olive oil over medium heat until shimmering. Add shallots, garlic, anchovy fillets (if using), bay leaves, and basil. Sauté, stirring, until shallots are translucent and anchovies dissolve, about 2 minutes.
2. Add cherry tomatoes. Cook until they blister and soften, about 3–4 minutes.
3. Pour in white wine. Simmer until reduced by half, about 8 minutes.
4. Meanwhile, pass canned tomatoes through a food mill into a bowl to remove seeds.
5. Add pureed tomatoes and clam juice to the pot. Bring to a simmer, cover, and cook gently for 40 minutes.
6. Remove from heat and let cool slightly. Strain through a fine mesh sieve, pressing on solids. You should have about 7–8 cups of rich broth. Taste and season with salt. Rinse the pot clean.
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Step 2: Build the Cioppino
1. In the same pot, heat olive oil over medium-high. Add leek, fennel, celery, oregano, crushed red pepper, and saffron (if using). Sauté until vegetables are tender, 3–4 minutes.
2. Add the reserved tomato broth and bring to a simmer.
3. Add clams. Cover and cook for 5 minutes, shaking the pot once or twice.
4. Add mussels and squid. Cover again and cook for 3 more minutes.
5. Stir in shrimp and scallops. Let cook, uncovered, for 2–3 minutes.
6. Gently lay the fish fillets on top of the stew. Partially submerge them, cover, and poach until just cooked through, about 6 minutes.
7. Remove the fish carefully and set aside.
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Step 3: Serve with Intention
1. Season the stew with salt to taste.
2. Ladle the seafood and broth into a large, warmed serving bowl. Top with reserved fish.
3. Drizzle with a touch of finishing olive oil or a splash of Pernod/vermouth, if desired.
4. Garnish with torn parsley leaves. Serve with grilled garlic-rubbed baguette and lemon wedges on the side.