Cioppino
What You Will Need
Ingredients
- 3 Tbsp. olive oil
- 1 tsp. Lee Kum Kee Chiu Chow Style Chili Oil
- 1 large fennel bulb, thinly sliced
- 1 onion, chopped
- 3 shallots, chopped
- 1 heaping Tbsp. Lee Kum Kee Minced Garlic
- ¼ cup tomato paste
- 1 (28 oz. can) diced tomatoes with juice
- 1 ½ cups dry white wine
- 5 cups fish stock
- 1 dried bay leaf
- 1 lb. Manila clams, scrubbed
- 1 lb. mussels, scrubbed and debearded
- 1 lb. shrimp, peeled and deveined
- 1 ½ lbs. halibut, cut into 2” pieces
- fennel fronds, for garnish
Seasoning
- 2 tsp. salt
- salt and pepper, to taste
Made with
Lee Kum Kee products
How to make it
-
Heat the olive oil and Lee Kum Kee Chiu Chow Style Chili Oil in a large pot over medium heat. Add in the fennel, onion, shallots, and salt. Sauté until the onion turns translucent. Then mix in the Lee Kum Kee Minced Garlic and cook for another 2 minutes. Mix in the tomato paste.
-
Add in the diced tomatoes, white wine, fish stock, and bay leaf. Cover the pot with a lid and bring the mixture to a simmer. Reduce the heat to medium low and simmer for 30 minutes.
-
Add the clams and mussels to the pot. Cover the pot with the lid and allow them to cook until their shells begin to open, about 5 minutes. Then add in the shrimp and fish. Cook until they are opaque and fully cooked through, about 5 minutes. Remove the pot from heat and taste for seasoning. Add in salt and pepper if necessary. Garnish with fennel fronds and enjoy!
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