Cioppino is a fish stew originating in San Francisco, California. It is a rich, hearty, Italian broth-based stew that features seafood—in this case, clams, mussels, crabmeat shrimp, salmon and Responsible Choice mahi mahi,. For this recipe, I adapted the cioppino to fit the autumn season by adding several seasonal root vegetables. Enjoy this dish with family and friends, as it’s perfect for a cool fall night and pairs wonderfully with the crusty artisan breads available in our Hy-Vee bakery.
All you need:
- 3 tbsp olive oil
- 1 large fennel bulb, thinly sliced
- 2 cups diced butternut squash
- 1 large carrot, diced
- 1 stalk celery, diced
- 1 onion, chopped
- 3 large shallots, chopped
- Salt and black pepper, to taste
- 4 large garlic cloves, finely chopped
- 3/4 tsp dried crushed red pepper flakes, plus more to taste
- 1/4 cup tomato paste
- 1 (28 oz) can fire-roasted diced tomatoes in juice
- 1 1/2 cups dry white wine
- 3 cups fish stock
- 3 cups vegetable stock
- 1 bay leaf
- 1 thyme sprig
- 1 pound littleneck clams, scrubbed
- 1 pound mussels, scrubbed, debearded
- 1 1/2 cups crabmeat
- 1 pound uncooked 16- to 20-ct. wild Gulf shrimp, peeled and deveined
- 1/2 pound fresh farmed raised Scottish salmon filets, cut into 2-inch chunks
- 1/2 pound Responsible Choice previously frozen mahi mahi filets, cut into 2-inch chunks
All you do:
- Heat the olive oil in a very large pot over medium heat. Add the fennel, butternut squash, carrot, celery, onion and shallots and sauté until the onion is translucent, about 10 minutes; season with salt and pepper. Add the garlic and 3/4 teaspoon red pepper flakes and sauté 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock, vegetable stock, bay leaf and thyme sprig. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend and squash is tender, about 30 minutes.
- Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the crab, shrimp, salmon and mahi mahi. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and black pepper. Remove the bay leaf.
- Ladle the soup into bowls and serve with crusty artisan baguette bread.