Feast of the Seven Fishes: Cioppino
I think one of the biggest challenges during Whole30 is having a significant other, or friends, who aren’t doing it with you. They want you to go out to a restaurant, and you’re not feeling it because what if there’s nothing you can eat (clearly you can check the menu ahead of time, but just roll with me here)?! So, stay in for Cioppino!
Ingredients:
½ cup EVOO
3 Celery Stalks, chopped
1 medium Onion, chopped
1 Fennel Bulb, finely chopped
1 tbsp. Dried Oregano
¼ tsp. Crushed Red Pepper
1.5 lbs. Squid, cleaned
2.5 cups Seafood Stock (I used Imagine)
1 28 oz. can Whole Peeled Tomatoes, Puréed
Salt & Fresh Black Pepper
2 cups Water
1 cup Clam Juice
1 lb. Mussels, scrubbed
1 lb. Littleneck Clams, scrubbed
1 lb. Large Shrimp, peeled & deveined
1 lb. Halibut, skin removed, cut into 2” chunks
2 tbsp. Flat Leaf Parsley, finely chopped
1 Lemon finely zested
Instructions:
- Cut the squid bodies into ½” rings & cut the tentacles in half
- Heat the olive oil in a large dutch oven over medium heat
- Add the celery, onion, fennel, oregano and crushed red pepper, cook until softened
- Lower heat to medium-low, add the squid and cook for 15 minutes, stirring occasionally
- Bring heat back to medium-high, stir in the seafood stock, bring to a boil
- Cook for approx. 20 min, until reduced by about half
- Stir in the tomato puree
- Reduce heat to very low/simmer, season with salt & pepper
- Stirring occasionally, cook for about 40 min
- Add the water & clam juice, bring to a boil
- Season with salt & pepper
- Add the halibut, mussels, clams and shrimp, cover & cook for approx. 5-7 minutes or until most of the shells have opened & halibut has cooked through
- Serve with chopped parsley & lemon zest
