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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
Easy-peel shrimp (see note below)
What You’ll Need
Chile flakes (optional)
Dry white wine (optional)
Salt and freshly ground pepper
Makes 6 servings
30 minutes active time
30 minutes total time
Trim, core, and slice the fennel, reserving a handful of fronds for sprinkling. Slice the onion. Chop 4 or 5 cloves of garlic.
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.
Meanwhile, prep the seafood. Remove the scallops from their packaging and pat dry. Rinse and drain the shrimp. Cut the cod into chunks.
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.
Meanwhile, slice and toast the baguette.
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.