3 tablespoons extra virgin olive oil plus extra for serving
½ large fennel bulb diced, fronds reserved for garnish
½ medium onion diced
3 cloves garlic finely chopped
½ cup white wine optional
340 gram crushed tomatoes
1/2 teaspoon crushed red chile flakes
1 quart shrimp stock
1 pound grouper cubed, substitute any firm white fish such as cod, haddock or halibut ½ pound 16/20 shrimp peeled and deveined
½ pound little neck clams
1 pound fresh mussels
2 sprigs fresh basil
Steps
Shrimp Stock Steps ––– In a small saucepan, combine the shrimp shells, carrot, celery, onion, garlic, parsley, bay leaves, salt, and pepper.
Add 1.5 liter filtered water or enough to cover the ingredients in the pot.
Set over high heat and bring the liquid to a simmer, then lower the heat to medium-low.
Cover partially with a lid and cook until the liquid has reduced in volume by ¼, approximately 12 to 15 minutes. Taste for seasoning and adjust with salt and pepper as desired.
Pass the stock through a sieve into a bowl or large jar, squeezing out as much liquid as possible from the vegetables and shells.
Cover and set aside until ready to use. Can be refrigerated for up to 5 days or frozen for up to 6 months.
Cioppino Steps ––– Before cooking, scrub the mussels clean under cold water and remove any beards poking through the opening of the shells. Discard any mussels that are cracked or open.
Add the clams to a bowl of cold water, add 1 teaspoon salt, and stir to agitate. Let the clams sit for at least 10 minutes to purge any sand inside the shells. Discard any clams that are cracked or open.
Preheat a large sauté pan or Dutch oven over medium heat. Add the olive oil and heat until shimmering.
Add the fennel and onion, season with a pinch of salt, and cook, stirring, until the vegetables are soft and translucent, around 8 minutes.
Add the garlic and cook, stirring, for around 1 minute.
Add the white wine (if using) and cook, stirring, until the liquid has reduced in volume by half.
Add the crushed tomatoes and cook, stirring, until the liquid has reduced in volume by one quarter, around 6 minutes.
Add the reserved shrimp stock and chile flakes, stirring to combine. Taste for seasoning and adjust with salt and pepper as desired.
Bring the liquid to a simmer and layer in the grouper, shrimp, clams, and mussels in that order. Add the basil, cover with a lid, reduce the heat to medium-low, and cook until the fish and shrimp are opaque and the clams and mussels have opened, around 8 minutes.
Transfer the cioppino to individual serving bowls and garnish with reserved fennel fronds and a drizzle of olive oil. Discard any mussels and clams whose shells did not open.
Serve on its own, with pasta, rice, or crusty bread.
