Tadich Grill Cioppino for Two

Name: Tadich Grill Cioppino for Two
Prep time: 30 min
Cook time: 145 min
Total time: 175 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter; 1/2 cup onion, chopped; 1/4 cup carrot, peeled, trimmed, and chopped; 1/4 cup celery, chopped; 1/2 cup fennel bulb, trimmed and chopped; 1 clove garlic, minced or pressed; 1 tablespoon tomato paste; 1/2 cup dry white wine; 1 (14-ounce) can diced tomatoes; 1 cup seafood stock, or water; 1 bay leaf; 1/4 teaspoon dried oregano; 1/4 teaspoon dried thyme; 1/4 teaspoon dried basil; 2 pinches cayenne pepper; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 tablespoons licorice liqueur, such as Herbsaint, Pernod, or Pastis; 4 to 6 ounces grouper, or other firm white fish such as cod, halibut, or snapper; 24 ounces shellfish, such as peeled medium shrimp or shelled crabmeat; 6 to 8 mussels, or small clams; 1 to 2 tablespoons fennel fronds, chopped, or parsley, or a combination, for garnish; 2 large sea scallops, optional; 2 to 3 tablespoons vegetable oil

A traditional San Francisco-style cioppino is a savory tomato-based fish soup featuring various seafood, a specialty of coastal restaurants.

⭐ 4.5 (48 reviews) Prep: 30 minCook: 145 minTotal: 175 minYields: 2 servings

Category Tags:

Soup

Cuisine Tags:

Italian

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Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1/2 cup onion, chopped
1/4 cup carrot, peeled, trimmed, and chopped
1/4 cup celery, chopped
1/2 cup fennel bulb, trimmed and chopped
1 clove garlic, minced or pressed
1 tablespoon tomato paste
1/2 cup dry white wine
1 (14-ounce) can diced tomatoes
1 cup seafood stock, or water
1 bay leaf
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
2 pinches cayenne pepper
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons licorice liqueur, such as Herbsaint, Pernod, or Pastis
4 to 6 ounces grouper, or other firm white fish such as cod, halibut, or snapper
24 ounces shellfish, such as peeled medium shrimp or shelled crabmeat
6 to 8 mussels, or small clams
1 to 2 tablespoons fennel fronds, chopped, or parsley, or a combination, for garnish
2 large sea scallops, optional
2 to 3 tablespoons vegetable oil

Instructions

Heat olive oil and butter in a soup pot; add onion, carrot, celery, fennel, and salt, then cook for 5-6 minutes until softened. Stir in garlic and cook for another minute.
Add tomato paste, stir, and cook for a few minutes until it darkens slightly.
Pour in wine, scrape the pot bottom, and boil until most of the wine evaporates.
Add tomatoes, stock, herbs (bay leaf, oregano, thyme, basil), and cayenne; stir, season, and add licorice liqueur. Reduce heat and simmer for at least one hour.
Fifteen minutes before serving, bring the soup back to a simmer.
Cut fish into 2x1 inch chunks and scrub mussels or clams.
If using optional scallops, sprinkle with salt. In a separate skillet, heat oil over medium-high heat and sear scallops for 2-3 minutes per side until golden brown; remove and set aside.
Increase soup heat to medium-high. Add mussels or clams, cover, and cook for about 5 minutes until shells open.
Reduce soup heat to a simmer. Add fish and cook for 1 minute, then add shrimp and crab and cook for 2 minutes until shrimp are done and crab is warmed.
Serve the cioppino in bowls, optionally placing a seared scallop in each, and garnish with parsley or fennel fronds.

Nutritional Info (per serving)

Calories: 1760 kcal

Carbohydrate: 55 g

Cholesterol: 1003 mg

Fiber: 7 g

Protein: 196 g

Saturated Fat: 18 g

Sodium: 5456 mg

Sugar: 11 g

Fat: 71 g

Unsaturated Fat: 0 g