![cioppino](http://farm5.static.flickr.com/4004/4216959780_9229c69332.jpg)
Cioppino is a spiced wine and tomato based soup with whatever fresh seafood you have handy thrown in. It usually includes all kinds of shellfish; my version does not--crab, shrimp and lobster all make me violently ill. Below is what I threw in, but anyone else making this should include whatever floats their boat.
These are the three recipes I referred to the most while creating my own: one, two, three
Makes way more than enough to feed two, probably 6 servings if you add a bit more seafood.
The broth base:
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium onion diced (2 cups)
- 1/2 medium fennel bulb quartered and thinly sliced (1/2 cup)
- 2 cloves garlic, minced
- 1 medium green bell pepper seeded & chopped (3/4 cup)
- 1 jalapeno pepper seeded & diced
- 1-2 carrots thinly sliced
- 1/2 cup chopped herbs (Italian parsley, basil & oregano)
- 2 cloves
- 1/4 tsp anise
- 1/2 tsp red pepper flakes
![ingredients](http://farm3.static.flickr.com/2598/4216164165_68c02da68d.jpg)
- in a large heavy-bottomed non-reactive pot (say a dutch oven) heat oil and butter until it sizzles
- add onion & fennel and cook until translucent
- add everything else above and saute until very fragrant
![saute vegetables](http://farm5.static.flickr.com/4063/4216168731_b8c2aeb6c2.jpg)
The liquids:
- 28oz can diced tomatoes
- 1+ cup chicken broth (or seafood broth)
- 1+ cup dry white wine
- 8oz clam juice
- 2 tbsp tomato paste
- dash Tabasco sauce
- dash Worcestershire sauce
![liquids](http://farm5.static.flickr.com/4042/4216159529_ba86b5e407.jpg)
- add some white wine & chicken broth and give a good stir
- add a few dashes Tabasco & Worcestershire sauces
- add clam juice and stir around
- add diced tomatoes & tomato paste and stir well
- taste and add additional liquid as desired (you'll want enough liquid to cover all the seafood you'll be adding)
- let simmer, covered, as long as you want, several hours is fine
![simmering cioppino](http://farm3.static.flickr.com/2761/4216945918_44e539b68d.jpg)
The seafood:
- 10 clams
- 6 mussels
- 6 sea scallops
- 2 oysters
- 3/4 lb halibut fillet (any white fish will do)
![shellfish](http://farm3.static.flickr.com/2754/4216923098_3f0377ca74.jpg)
- thoroughly scrub everything in a shell
![oyster washing](http://farm3.static.flickr.com/2652/4216181787_3d4a94a209.jpg)
- in a large pot put 1 cup white wine/chicken broth or combo of over medium heat
- when wine begins to steam add mussels and clams and place lid over pot
- steam until shells just open, 2-3 minutes, and remove from heat
- strain steaming liquid and add it to the broth
- cut halibut into bite-size pieces
- shuck oysters, adding their liquid to broth
![seafood](http://farm5.static.flickr.com/4004/4216186455_7b29e8dd7f.jpg)
- about 5 minutes before you want to eat add all the seafood to the broth, making sure it's mostly submerged
- let cook, barely simmering for no more than 5 minutes
- remove from heat and serve immediately
![dinner](http://farm5.static.flickr.com/4023/4217137020_25b6c62605.jpg)
![cioppino](http://farm5.static.flickr.com/4004/4216959780_9229c69332.jpg)
On a side note this recipe taught me I'm not nearly as adventurous about texture as I am flavor--fun as they were to play with, eating the oysters kinda creeped me out; I think I'll stick to eating my oysters grilled
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