The Martha Stewart Show

Cioppino, 1

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Cioppino, 1

The Martha Stewart Show

Martha and actress Molly Sims ("Fired Up!") make Cioppino fish stew. Part 1.

Cioppino

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Ingredients

1/2 cup olive oil
1 large onion (2 1/2 cups), coarsely chopped
1 medium bulb fennel, trimmed and thinly sliced lengthwise
4 cloves garlic, minced (2 1/2 tablespoons)
2 1/2 teaspoons fresh thyme
2 teaspoons dried oregano
1/2 teaspoon crushed red-pepper flakes
1 dried bay leaf
Pinch of saffron
1 (28-ounce) can whole tomatoes with juice, crushed
1 1/4 cups dry white wine
1 cup bottled clam juice
1 pound cockles or manila clams, scrubbed well
1 pound mussels, scrubbed well and debearded
1 pound skinless firm white fish fillets, such as halibut, cut into 1 1/2-inch pieces
1 1/4 pounds large shrimp, peeled and deveined
1/2 cup loosely packed flat-leaf parsley leaves
3 (2-inch) pieces orange zest
1/4 cup freshly squeezed orange juice
2 tablespoons capers, rinsed
Grilled Sourdough Bread, for serving

Directions

Heat 1/4 cup olive oil in a large stockpot over medium heat. Add onion, fennel, and garlic. Cook until the onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red pepper, bay leaf, and saffron.
Add tomatoes and their liquid, wine, clam juice, and 1 1/4 cups water, and bring to a simmer.
Add clams and mussels, and cover, simmering until shells open, 5 to 6 minutes. Season fish and shrimp with salt and pepper, and add to the pot. Cover, and simmer until the fish is opaque and the shrimp turn pink and begin to curl, 2 to 3 minutes.
In a small food processor, combine parsley, orange zest, orange juice, capers, and remaining 1/4 cup olive oil; process until smooth.
Remove pot from heat. Taste and adjust for seasoning. Serve with a dollop of the parsley mixture and the grilled bread.

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