BHA & BHT Free Bouillabaisse-Style Cioppino
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Learn more →Ingredients
4 servings
For the broth base
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 medium fennel bulb, cored and thinly sliced, fronds reserved
- 4 garlic cloves, thinly sliced
- ½ tsp red pepper flakes
- ¼ tsp saffron threads
- 2 tbsp tomato paste
- 1 cup dry white wine
- 2 tbsp pernod or dry vermouth
- 1 can (28 oz) whole peeled tomatoes, crushed by hand
- 2 cups seafood stock juice or clam juice
- 2 cups low-sodium chicken broth
- 2 bay leaves
- 1 tsp fresh thyme leaves
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper, plus more to taste
For the seafood
- 1 lb littleneck clams, scrubbed
- 1 lb mussels, scrubbed and debearded
- ¾ lb large shrimp (16/20 count), peeled and deveined
- ¾ lb firm white fish (halibut, cod, or sea bass), cut into 2-inch chunks
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped
- reserved fennel fronds, roughly chopped
- crusty sourdough bread, for serving (optional)
- rouille or aioli, for serving (optional)
Can be omittedrouille
Instructions
- 1
Heat the olive oil in a 6-quart Dutch oven over medium heat until shimmering. Add the onion and fennel and cook, stirring occasionally, until softened and the fennel is translucent at the edges, about 8–10 minutes.
- 2
Add the garlic, red pepper flakes, and saffron and cook, stirring constantly, until the garlic is fragrant and just beginning to turn golden at the edges, about 1–2 minutes. Watch closely — the garlic can brown quickly.
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