Cioppino (Fisherman’s Stew)

 

I use to eat this every time I visited San Francisco  And at one time it was every weekend almost for a year  My grandma would make her version and it was still amazing now I make it at least once a month. sometimes I add crab to mine  Enjoy! 

~Tiffany😘

INGREDIENTS

• ¼ cup + 2 tablespoons extra-virgin olive oil, divided
• ⅔ cup finely chopped shallots, from about 3 shallots
• 3 cloves garlic, minced
• 1 cup white wine
• 1 (28 oz) can crushed tomatoes
• 2 (8 oz) bottles clam juice
• 2 teaspoons RAW honey 
• 1¾ teaspoons salt, divided
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon dried oregano
• 7 sprigs fresh thyme, plus 1 teaspoon fresh chopped thyme
• 1½ pounds firm-fleshed fish fillets, such as halibut, cod, salmon, snapper, etc., cut into 2-inch pieces
• 3 tablespoons unsalted butter
• 1½ pounds (about 18) littleneck clams, scrubbed (see note)
• 1½ pounds extra large raw shrimp, peeled and deveined
• Fresh chopped Italian parsley, for garnish (optional)

INSTRUCTIONS

1. Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil and set aside.
2. In a large pot, heat ¼ cup of the oil over medium heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown.
3. Add the wine and increase the heat to high. Boil until the wine is reduced by about half, 3 to 4 minutes.
4. Add the crushed tomatoes, clam juice, honey,  1 teaspoon of the salt, red pepper flakes, oregano, thyme sprigs, and 1 cup of water. Bring to a boil; reduce the heat and simmer, covered, for 25 minutes.
5. Meanwhile, while the stew is simmering, toss the fish with the remaining 2 tablespoons oil and remaining ¾ teaspoon salt. Arrange the fish on the prepared baking sheet and bake for about 10 minutes, or until just cooked through. Cover and keep warm until ready to serve.
6. When the stew is done simmering, remove and discard the thyme sprigs and stir in the butter. Add the clams and bring the stew back to a simmer. Cover and cook for about 6 minutes, until the clams have mostly opened. Gently stir in the shrimp and bring the stew back to a simmer; cover and cook until the shrimp are just cooked through and the clams are completely opened, about 5 minutes. Discard any unopened clams. Add the chopped thyme, then taste the stew and adjust seasoning, if necessary.
7. Divide the warm fish into serving bowls. Ladle the stew over top, dividing the clams and shrimp evenly amongst the bowls. Garnish with parsley, if using, and serve with sourdough garlic bread, focaccia, or a baguette for sopping up the broth. Set out a second bowl for shells and plenty of napkins.