This fresh cioppino fish stew recipe will blow your mind. Ingredient wise, it can be a little intimidating but that's life y'all - sometimes ya gotta put in the work!
3/4cupParmesan Cheese, grated - optional as garnish
1 large Baguette or crusty bread - optional for dippin'
Instructions
Bring a large pot with 2" of water to a boil and add rinsed clams. Boil covered until opened (~ 8-10 minutes). Take them out one at a time as they open and set aside and cover. Reserve the cooking water for the stew and set aside. There may be some sand that settles to the bottom that you will to strain out & discard.
Bring the same pot to medium high heat and add olive oil. Reduce heat to medium and add onions, carrots, and celery. Cook covered for ~ 8 minutes or until soft. Add anchovies & garlic and cook 1-2 minutes or until fragrant. Add white wine, tomatoes, clam water (minus any sand!), fish stock, bay leaf, basil, oregano, salt, and crushed red pepper. Cover and bring to a boil. Reduce heat and simmer covered ~ 20 minutes.
Add fish, shrimp, and cooked clams and cook uncovered for ~ 3-5 minutes or until fish and shrimp are cooked through. Remove from heat and add add lemon juice. Add sea salt to taste. Serve in bowls and top with fresh Parmesan cheese and chopped parsley. Serve with crusty bread if you like. Happy Eating! Beckie
Notes
You can use other varieties of canned tomatoes but sometimes other crushed varieties are more like tomato sauce and you want some tomato chunks. You can substitute canned diced tomatoes with juices
Make fresh fish stock out of the shrimp peels, fish carcass, vegetable peels, and random carrots/celery/herbs. Add enough water to cover by ~ 1 1/2 inches, bring to a boil, and simmer covered ~ 30 -45 minutes.