Cioppino Infused with Fennel and Saffron

Dive into Deliciousness: A Heartwarming Seafood Cioppino Recipe

Cooking Time

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Servings: 4

Ingredients

For the Cioppino

• 1 tablespoon olive oil
• 1 yellow onion, thinly sliced
• 1 fennel bulb (approximately 12 ounces), core removed and thinly sliced
• 1/2 cup white wine
• 1 cup bottled clam juice or fish stock
• 1/2 cup boiling water
• 5 strands of saffron
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon Calabrian chile paste
• Kosher salt, to taste
• 1 bay leaf
• 1 teaspoon ground fennel
• 1 teaspoon fennel pollen
• 1/2 teaspoon crushed red pepper
• 1 whole Dungeness or yellow crab, cleaned and quartered (thawed if frozen)
• 1 pound peeled and deveined shrimp
• 1/2 pound mild white fish fillet, skinned and cut into 4 pieces
• 1/2 pound clams and/or mussels, scrubbed and debearded

For Serving

• Slices of grilled sourdough bread
• 1 garlic clove, peeled
• Olive oil
• Juice of 1 lemon
• Chopped flat-leaf parsley

Cooking Instructions

How to Make Cioppino

Begin by heating the olive oil in a large Dutch oven over medium heat. Add the thinly sliced onions and fennel, cooking and stirring until they become tender, approximately 5 minutes. Pour in the white wine, gently scraping the bottom to lift any flavorful bits. Mix in the clam broth and continue to simmer for about 10 minutes until all vegetables are perfectly soft.

In the meantime, combine the boiling water with the saffron in a small heat-proof measuring cup or bowl. Stir and set aside to infuse its vibrant color and flavor.

Next, bring the play of flavors together by adding the crushed tomatoes, Calabrian chile paste, bay leaf, ground fennel, fennel pollen, and crushed red pepper to the Dutch oven. Season generously with salt. Reduce the heat to medium-low and let it all simmer together for around 15 minutes, allowing the ingredients to meld beautifully.

Now, add the saffron mixture along with the crab, shrimp, firm white fish, and your choice of clams or mussels. Stir gently to ensure the seafood is well coated in the seasoned broth. Cover the pot and simmer for an additional 10 to 12 minutes, stirring occasionally, until all the seafood is fully cooked and the clams/mussels have opened (discard any that don’t).

While the cioppino simmers, toast or grill your sourdough bread. After toasting, rub each piece with the peeled garlic clove for added flavor and drizzle lightly with olive oil.

Finally, serve the cioppino by ladling generous portions into bowls, finishing with a squeeze of fresh lemon juice and a sprinkle of chopped parsley. Pair each bowl with the garlicky grilled bread for a delightful dip into this rich seafood medley.