Cioppino is such a versatile dish – you can add any type of seafood that you wish (as long as it's fairly firm, like scallops, salmon, halibut, grouper, haddock – and shellfish). The sauce has a great depth of flavor but doesn't overpower the fish. It's a perfect main course for weekend company. You can make the stew (minus the seafood) up to two days ahead, bring to a simmer and add the fish as noted below. Be sure to use a big pot!
3 T. olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 tsp. salt
4 garlic cloves, finely chopped
1 tsp. dried red pepper flakes
2 T. tomato paste
1 tsp. smoked paprika
(1) 28-oz. can diced tomatoes in juice
1-1/2 c. dry white wine
32 oz. fish stock
7 sprigs fresh thyme, tied in a little bundle
1 bay leaf
1 lb. clams, scrubbed
1 lb. mussels, scrubbed, debearded
1 lb. uncooked large shrimp, peeled and deveined
1-1/2 lbs. assorted firm-fleshed fish (I used salmon, scallops and halibut)
1/2 c. chopped fresh parsley
1 lemon (2 tsp. grated zest, the rest cut into wedges)
hearty Italian gluten free bread for dipping
Heat the oil in a large dutch oven over medium heat. Add the fennel, onion, shallots and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and red pepper flakes and saute 2 minutes. Stir in the tomato paste and paprika until everything is coated. Add the tomatoes with their juices, wine, fish stock, bay leaf and thyme. Cover and bring to a simmer. Reduce heat to medium low, cover and simmer about 30 minutes.
Remove the thyme. Add the clams and mussels, cover and cook about 5 minutes, until the clams and mussels begin to open. Add the shrimp and fish. Simmer gently, uncovered, until the fish is just cooked through and the clams are completely open, stirring gently, about 5 minutes longer. Stir in the lemon zest. Season to taste with more salt and red pepper flakes if needed. Ladle into bowls and garnish with parsley and freshly squeezed lemon juice.