Spicy Seafood Cioppino

 
 
Cioppino

Ingredients

  • 4 tablespoons extra-virgin olive oil

  • 1 large shallot, minced

  • 1 bulb fennel, chopped'

  • 6- 8 garlic cloves, minced

  • 1 1/2 cups dry white wine

  • 2 Tbsp. tomato paste

  • 1 x 28 ounce cans fire roasted crushed tomatoes

  • 1 bottle 8 oz. clam juice

  • 1-2 cups of water (or fish stock) as needed to thin soup

  • 1 leek, white and light green parts only

  • 4 fresh oregano sprigs or 2 tsp. dried oregano

  • 2-3 Tbsp. Burke’s Original Habanero Hot Sauce

  • 1 pound littleneck clams, scrubbed (approx. 12)

  • 1 pound mussels, scrubbed

  • 1 pound large shrimp, shelled and deveined

  • 1 pound cod fish filet- cut into 2” pieces

  • 1 pound monk fish filet- cut into 2” pieces

  • Sea salt

  • Flat-leaf parsley leaves, for garnish

  • Toasted baguette slices, for serving

Directions

Step 1

In a large, heavy pot, heat the olive oil. Cook the leek, fennel and shallot over medium heat, stirring, until the shallot is translucent, about 5 minutes.  Add garlic, tomato paste and oregano and cook for another 1 minute. Add the clam juice and cook for 6-8 minutes.  Stir in the wine and simmer over medium heat until reduced by half, about 6-8 minutes.

Step 2

Add the crushed tomatoes and hot sauce to the pot and bring to a simmer. Add dried bay leaves.  Cover and low simmer for 30- 40 minutes. Add water or fish stock, as needed, if overly thickening.  Season with salt.

Step 3

Add the clams, cover and cook for 5 minutes, stirring occasionally. Add in the mussels and shrimp. Season the cod and monkfish with salt and place on top of the stew; press down gently to submerge fish. Cover and cook until the fish is white throughout, about 6-8 minutes.

Step 4

Transfer the fish to a large serving bowl. Remove bay leaves.  Season the Cioppino with salt and additional Burke’s Original Habanero Hot Sauce as needed. Garnish with parsley and serve with toasted baguette slices.

 

 
Burke's Hot SauceSeafood, Recipes