Cioppino with Orange Herbs (Printable Version)

# What You'll Need:

→ Parsley-Olive Sprinkle (Optional)

01 - 2 tablespoons olive oil (extra-virgin preferred)
02 - 1 clove garlic, peeled and chopped roughly
03 - 1/2 teaspoon red chili flakes (optional)
04 - 1/2 bunch parsley (about 2 ounces), lightly chopped
05 - Zest from 1 orange
06 - 1/2 teaspoon kosher salt
07 - 1/2 cup pitted mixed olives

→ Seafood

08 - 1 pound peeled and deveined large shrimp
09 - 1 pound skinless firm white fish (like cod or halibut), cut into 1-inch chunks
10 - 1 pound mussels, cleaned and debearded
11 - 1 pound carefully scrubbed clams

→ Base for the Stew

12 - 1 28-ounce can of whole tomatoes
13 - 2 teaspoons dried thyme
14 - 2 cups diced fennel (from a large bulb, ½-inch cuts)
15 - 1 large onion, diced into ½-inch bits (makes about 2 cups)
16 - 1/4 cup olive oil (extra-virgin)
17 - 2 teaspoons dried oregano
18 - 1 12-ounce jar of roasted red peppers, drained and chopped coarsely
19 - 1 1/4 cup seafood stock
20 - 2 cloves garlic, minced finely
21 - 1 1/4 cup dry white wine
22 - Add kosher salt as needed

→ Serving Suggestions

23 - Sourdough bread, toasted (optional)

# Preparation Steps:

01 - Toss garlic, orange zest, olives, parsley, chili flakes (if you like some heat), and salt into a food processor. Pulse until chunky. Drizzle olive oil in and give it another quick spin. Let it sit at room temperature while the seafood dish cooks.
02 - Boil 2 cups of water in a pot with a steamer basket. Lower heat, cover, and steam mussels and clams just until they open (5-8 minutes). Scoop out the opened ones into a bowl, throw away any that stayed shut, and save the liquid from the pot (it'll be around 2 cups).
03 - In a big pot, warm up olive oil over medium heat. Stir in the onion, fennel, and a pinch of salt. Keep stirring until the onion turns soft and clear, about 8 to 10 minutes. Add in thyme, oregano, garlic, and the roasted red peppers. Stir again until it smells great and the veggies feel dry.
04 - Pour in white wine and scrape up anything sticking to the bottom of the pot. Let it bubble for 5 minutes. Crush the tomatoes with your hands and toss them in along with their juice. Add in the seafood stock and the saved steaming liquid. Let it gently boil without a lid for 20 minutes. Add salt to taste.
05 - Move on to the seafood! Drop in the whitefish and shrimp, let it simmer, then cover. Cook for 2-3 minutes, just until the fish is cooked through and shrimp turn pink and curl up.
06 - Take the pot off the heat, mix in the mussels and clams that you set aside. Adjust the flavors if needed. Dish it out right away, adding the parsley-olive topping if you want.

# Additional Tips:

01 - The parsley and orange topping isn't necessary but adds a pop of fresh citrus.
02 - Stick with the freshest seafood you can get. Crab or lobster would also be delicious.
03 - Cod or halibut can be swapped for any firm white fish you have.

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