7 Fishes Cioppino

7 Fishes Cioppino

David Venable

Prep Time: 20 Minutes

Serves: 8

Ingredients

  • 1/3 cup olive oil
  • 1 bulb of fennel, thinly sliced
  • 1-1/2 tsp salt
  • 4 cloves of garlic, minced
  • 1 tsp red pepper flakes
  • 2-oz tin of anchovies
  • 2 Tbsp anise liqueur (Pernod)
  • 2 cups dry white wine
  • 28-oz can crushed tomatoes
  • 1/4 cup clam juice
  • 3 cups water
  • 1 lb cod, sliced into two-inch chunks
  • 1-1/4 lbs frozen crab legs
  • 1 lb clams
  • 1 lb mussels
  • 1 lb sea scallops, muscle removed
  • 1 lb large shrimp, peeled and deveined
  • 1 lb calamari, cut into bite-sized pieces
  • Juice of 2 lemons
  • 2 Tbsp fennel fronds
  • 2 Tbsp chopped fresh parsley

Preparation

Heat olive oil in a large Dutch oven over medium-low heat. Add in the sliced fennel and season with salt. Cook, stirring occasionally, until soft and translucent, about 8 minutes.

Add the garlic and red pepper and cook briefly until fragrant. Add in the anchovies and cook until the filets have broken down into a paste. Add in the anise liqueur (Pernod), white wine, crushed tomatoes, clam juice, and water to deglaze. Bring the mixture to a boil and then reduce to a simmer. Cover and let simmer for 30-40 minutes.

Once the broth is finished, set aside until you are ready to cook your seafood.

Bring the broth to a low boil. Add the cod and crab legs and cover for 5 minutes.

Next, add the clams, mussels, and scallops. Press down to submerge, but do not stir. Cover and cook for 2 to 3 minutes before adding the shrimp and calamari.

When all the seafood is cooked, about 3 minutes, turn off the heat. Add lemon juice, fennel fronds and chopped parsley. Serve hot.

Cook's Notes

Tip: You can make the broth in advance so when you're ready to eat, the soup comes together in minutes.

Print Recipe