Cioppino (Fisherman's Stew)

Ingredients

• Olive oil

  Salad or cooking

  6 tbsp or 81g

• Shallots

  Freeze-dried

  ⅔ cup or 10g

• Garlic

  Raw

  3 cloves, minced or 9g

• White wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Tomatoes

  Crushed, canned

  1 ⅞ can (15 oz) or 793g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Salt

  Table

  1 dash or 0.4g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Thyme

  Fresh

  10 tsp or 8g

• Butter

  Unsalted

  3 tbsp or 43g

• Clam

  Mollusks, mixed species, raw

  1 ½ lb (with shell), yield after shell removed or 102g

• Shrimp

  Crustaceans, mixed species, raw

  24 oz or 680g

• Parsley

  Raw

  100g

• Clam Juice

  Cento Fine Foods

  8 oz or 227g

• Blue mussel

  Mollusks, raw

  16 oz or 453g

• Cod

  Fish, pacific, raw

  24 oz or 680g

Directions

1. Preheat the oven to 400F and set an oven rack in the middle position. Line a baking sheet with aluminum foil and set aside.
2. In a large pot, heat 4 tablespoons of the oil over medium heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown.
3. Add the wine and increase the heat to high. Boil until the wine is reduced by about half, 3 to 4 minutes.
4. Add the crushed tomatoes, clam juice, sugar, 1 teaspoon of the salt, red pepper flakes, oregano, thyme sprigs, and 1 cup of water. Bring to a boil; reduce the heat and simmer, covered, for 25 minutes.
5. Meanwhile, while the stew is simmering, toss the fish with the remaining 2 tablespoons oil and remaining 3/4 teaspoon salt. Arrange the fish on the prepared baking sheet and bake for about 10 minutes, or until just cooked through. Cover and keep warm until ready to serve.
6. When the stew is done simmering, remove and discard the thyme sprigs and stir in the butter. Add the clams and bring the stew back to a simmer. Cover and cook for about 6 minutes, until the clams have mostly opened. Gently stir in the shrimp and bring the stew back to a simmer; cover and cook until the shrimp are just cooked through and the clams are completely opened, about 5 minutes. Discard any unopened clams. Add the chopped thyme, then taste the stew and adjust seasoning, if necessary.
7. Divide the warm fish into serving bowls. Ladle the stew over top, dividing the clams and shrimp evenly amongst the bowls. Garnish with parsley, if using, and serve with garlic bread, focaccia, or a baguette for sopping up the broth. And remember a second bowl for shells and plenty of napkins.
8. Make Ahead: The stew without seafood can be made 2 days ahead and stored in the refrigerator, covered. When ready to serve, bake the fish and bring the stew to a simmer before adding the seafood.
9. Recipe by: Jennifer Segal (source: https://www.onceuponachef.com/recipes/cioppino.html)

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