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Northwest Cioppino*
This classic fish stew takes on a new life with fennel and a hint of anchovy to boost the flavour. Feel free to use whatever fish is fresh at your local fish market.
Ingredients (Serves 6-8)
| 1 | tbsp extra-virgin olive oil |
| 6 | garlic cloves, chopped |
| 1 | medium yellow onion, chopped |
| 1/2 | green pepper, chopped |
| 2 | 8-oz bottles clam juice |
| 2 | tbsp freshly squeezed lemon juice |
| 4 | cups tomato sauce |
| 1/2 | tsp kosher salt |
| 1 | tsp red pepper flakes |
| 1/4 | tsp freshly ground pepper, or more to taste |
| 1/2 | avocado, mashed |
| 1 | tsp anchovy paste |
| 1/2 | fennel bulb, cored and roughly chopped |
| 8 | oz skinless cod or other meaty white fish fillet, cut into 1-inch cubes |
| 5 | oz bay scallops |
| 8 | oz large prawns, peeled and deveined |
| 1 | lb Manila clams, scrubbed |
| 1 | lb mussels, scrubbed and debearded |
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic, onion, and pepper and cook until onion is translucent, about 3 minutes.
- Add clam juice and lemon juice and stir to combine. Add tomato sauce, salt, red pepper flakes, avocado, anchovy paste, fennel, and black pepper and stir. Simmer for 5 minutes, stirring occasionally.
- Carefully place remaining ingredients in pot. Cover and cook over medium heat for about 5 minutes, or until prawns turn pink and clams and mussels open.
- Remove from heat, discarding unopened clams and mussels.
- Ladle into large bowls, garnishing with black pepper, if desired. Serve hot.
*Find this and other great recipes in…
Pure Flavor
By Kurt Beecher Dammeier and Laura Holmes Haddad
Pure Flavor features more than 125 favourite recipes from popular gourmet food shops and restaurant. These meals, based on great raw materials, require fewer ingredients, take less time to prepare, are healthy for you and your family, and taste phenomenal.
*This recipe has been adapted from its original.
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