Scallop Cioppino with Garlic Aioli

This classic fisher’s stew is teeming with firm white fish, hefty prawns, and meaty scallops. It wouldn’t be complete without a dollop of aioli and crusty bread for dunking. 

What You Get

Fennel 

Onion 

Garlic 

Crushed tomatoes 

Chicken broth

Scallops

Easy-peel shrimp (see note below) 

Wild cod 

Baguette 

Garlic aioli 

What You’ll Need 

Olive oil 

Chile flakes (optional)

Dry white wine (optional) 

Salt and freshly ground pepper 

Makes 6 servings 

30 minutes active time 

30 minutes total time 

Step 1 

Trim, core, and slice the fennel, reserving a handful of fronds for sprinkling. Slice the onion. Chop 4 or 5 cloves of garlic. 

Step 2

In a pot over medium-high heat, warm 2 tablespoons olive oil. Add the fennel and onion and sauté until soft, about 5 minutes. Add the garlic and ¼ teaspoon chile flakes, if using, and stir until fragrant, 1 minute. Pour in the tomatoes, chicken broth, and ¼ cup white wine, if using. Bring to a simmer and cook to let the flavors combine, 10 minutes. Season with 1 teaspoon salt. 

Step 3

Meanwhile, prep the seafood. Remove the scallops from their packaging and pat dry. Rinse and drain the shrimp. Cut the cod into chunks. 

Step 4

Add the shrimp, scallops, and cod to the pot and simmer until the shrimp are bright pink and the cod and scallops are firm, 5 minutes. 

Step 5

Meanwhile, slice and toast the baguette. 

Step 6

Ladle the cioppino into bowls, dollop with the aioli, and scatter with the fennel fronds. Grind with pepper and serve warm, with the baguette for dunking. 

Contains: eggs, crustacean shellfish, wheat.

Note: The shrimp may arrive frozen for freshness. Store in the refrigerator to defrost before cooking. If you need to defrost it same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.