Cioppino (Seafood Stew)

themediterraneandish.com

Joe Crawford

subheading: For The Parsley-Olive Gremolata (Optional):

½ bunch parsley, about 2 ounces, roughly chopped

The zest from one orange

½ cup mixed olives, pitted

1 clove garlic, peeled and roughly chopped

½ teaspoon kosher salt

½ teaspoon red pepper flakes, optional

2 tablespoons extra-virgin olive oil

subheading: For The Cioppino:

1 pound clams, scrubbed well

1 pound mussels, debearded and scrubbed well

¼ cup extra-virgin olive oil

1 large onion, cut into ½-inch dice (about 2 cups)

1 large fennel bulb, cut into ½-inch dice (about 2 cups)

Kosher salt, to taste

2 cloves garlic, finely minced

1 12 ounce jar roasted red peppers, drained and roughly chopped

2 teaspoons dried oregano

2 teaspoons dried thyme

1 ¼ cup dry white wine

1 28 ounce can whole tomatoes

1 ¼ cup seafood stock

1 pound skinless firm white fish, such as halibut or cod, cut into 1-inch pieces

1 pound large shrimp, peeled and deveined

Grilled sourdough bread for serving, optional

Directions at themediterraneandish.com

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