Name: The Barefoot Contessa’s Cioppino
Prep time: 70 min
Total time: 70 min
Yield: 6 servings
Ingredients: Good olive oil; 2 cups (1/2-inch-diced) fennel bulb; 1 ½ cups (1/2-inch-diced) yellow onion (1 large); 1 tbsp minced garlic (3 cloves); 1 tsp whole dried fennel seeds; ½ tsp crushed red pepper flakes; 1 (28-oz) can crushed tomatoes, such as San Marzano; 4 cups seafood stock, preferably homemade (recipe follows); 1 ½ cups dry white wine, such as Pinot Grigio; Kosher salt and freshly ground black pepper; 1 ½ lb(s) center-cut cod fillets, skin removed, 2-inch diced; 1 lb(s) large (16 to 20-count) shrimp, peeled and deveined; 1 lb(s) sea scallops, halved crosswise; 24 mussels, scrubbed; 1 tbsp Pernod; 3 tbsp minced fresh parsley; Garlic Toasts, for serving (recipe follows); 2 tbsp good olive oil; Shells from 1 lb large shrimp; 2 cups chopped yellow onion (2 onions); 2 carrots, unpeeled and chopped; 3 celery stalks, chopped; 2 garlic cloves, minced; ½ cup dry white wine, such as Pinot Grigio; ⅓ tomato paste; 10 sprigs fresh thyme; Kosher salt and freshly ground black pepper; 1 baguette; ¼ cup good olive oil; Kosher salt and freshly ground black pepper

Prep Time

1h 10 min

Yields

6 servings

Ina’s version of this fish stew is made with cod, shrimp, scallops and mussels in a homemade seafood stock.

ingredients

Good olive oil

cups (1/2-inch-diced) fennel bulb

1 ½

cups (1/2-inch-diced) yellow onion (1 large)

tbsp minced garlic (3 cloves)

tsp whole dried fennel seeds

tsp crushed red pepper flakes

(28-oz) can crushed tomatoes, such as San Marzano

cups seafood stock, preferably homemade (recipe follows)

1 ½

cups dry white wine, such as Pinot Grigio

Kosher salt and freshly ground black pepper

1 ½

lb(s) center-cut cod fillets, skin removed, 2-inch diced

lb(s) large (16 to 20-count) shrimp, peeled and deveined

lb(s) sea scallops, halved crosswise

mussels, scrubbed

tbsp Pernod

tbsp minced fresh parsley

Garlic Toasts, for serving (recipe follows)

Seafood Stock

tbsp good olive oil

Shells from 1 lb large shrimp

cups chopped yellow onion (2 onions)

carrots, unpeeled and chopped

celery stalks, chopped

garlic cloves, minced

cup dry white wine, such as Pinot Grigio

⅓

tomato paste

sprigs fresh thyme

Kosher salt and freshly ground black pepper

Garlic Toasts

baguette

cup good olive oil

Kosher salt and freshly ground black pepper

garlic clove, halved lengthwise

Ingredient Substitution Guide

directions

Step 1

Heat 1/4 cup olive oil in a large (12-inch) heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 10 minutes, until tender. Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes, until fragrant. Add the tomatoes, stock, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes. The stock will be highly seasoned.

Step 2

Add the seafood in the following order: first the cod, then the shrimp, scallops, and finally the mussels. Do not stir! Bring to a simmer, lower the heat, cover, and cook for 8 to 10 minutes, until all the seafood is cooked and the mussels are open. Stir in the Pernod, being careful not to break up the fish; cover and set aside for 3 minutes for the flavors to blend. Discard any mussels that have not opened. Ladle into large shallow bowls, sprinkle with parsley, and serve hot with Garlic Toasts.

Step 3

Warm the oil in a medium pot set over medium heat. Add the shrimp shells, onions, carrots, and celery and cook for 15 minutes, until lightly browned. Add the garlic and cook for one more minute. Add 1 1/2 quarts water, the wine, tomato paste, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring to a boil, lower the heat, and simmer for one hour. Strain through a sieve, pressing on the solids. You should have approximately 1 quart of stock. If not, add enough water or white wine to make 1 quart.

Step 4

Cool completely, transfer to containers, and refrigerate for up to 3 days or freeze for up to 1 month.

Step 5

Preheat the oven to 400ºF.

Step 6

Slice the baguette diagonally in 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.

Step 7

Lay the slices in one layer on a sheet pan, brush each with olive oil, and sprinkle generously with salt and pepper. Bake for 15 to 20 minutes, until browned and crisp. As soon as they’re cool enough to handle, rub the top of the toasts with a cut side of the garlic. Serve at room temperature.

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The Barefoot Contessa’s Cioppino

ingredients

Seafood Stock

Garlic Toasts

directions

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