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Cioppino with Fennel and Saffron
Author:
Serves: 8-10 servings
Ingredients
- 1 pound (450 grams) raw clams in their shells
- 1 pound (450 grams) raw mussels in their shells
- 1/4 cup olive oil, plus more for finishing the soup
- 1/4 teaspoon gently packed saffron threads, crumbled
- a handful of fresh thyme sprigs
- 1 large onion, peeled, halved, and thinly sliced
- 1 large fennel bulb, fronds removed and reserved for garnish, bulb thinly sliced
- 3 large cloves garlic
- 1 teaspoon fine sea salt
- 1 (28-ounce) can diced tomatoes
- 1 (14-ounce) can diced tomatoes
- 2 cups dry white wine (such as Sauvignon Blanc)
- broth from cooking the clams and mussels (see below)
- 2 cups vegetable stock
- 1 bay leaf
- 1/2 pound (225 grams) cooked, peeled shrimp
- 1 pound (450 grams) white fish (such as Tilapia), cut into 1-inch chunks
- a handful of parsley leaves and fennel fronds
- cracked black pepper
- lemon wedges
Instructions
- Place the clams and mussels in a steamer basket set in a pot over 2 cups of water. Cover and bring to a simmer, steaming the mollusks until they open. Remove the mollusks and strain and reserve the broth.
- In a large soup pot, heat the oil and saffron over a medium flame until the oil shimmers, then add the thyme, onion, and fennel. Cook, stirring frequently, until the onion is tender, 10 minutes, then stir in the garlic, cook for 1 minute, and add the salt, tomatoes, white wine, mollusk steaming water, vegetable stock, and bay leaf. Bring the soup to a simmer and cook, partially covered, for 20 minutes.
- Add the fish and continue to simmer until cooked through, 3-5 minutes. Add the shrimp, mussels, and clams and cook to heat them through. Taste for seasoning, adding more salt if you feel the soup needs it.
- Ladle the soup into wide bowls and top with a good drizzle of olive oil, a shower of parsley leaves and fennel fronds, a few turns of black pepper, and a squeeze of lemon.
Notes
Images & recipe courtesy The Bojon Gourmet
