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Pacific Northwest Cioppino

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Ingredients

Warning0 allergens identified

Pacific Northwest Cioppino

2 pounds mussels

½ lb shrimp

½ lb cod, or other white fish

1 onion

1 shallot

3 cloves garlic

1 red bell pepper

1 bulb fennel

28 ounces canned crushed tomatoes

6 ounces canned tomato paste

1 tbsp dried parsley

1 tbsp dried oregano

¾ tsp salt

½ tsp pepper

½ tsp red pepper flakesoptional

1 bay leaf

4 cups low-sodium vegetable broth

8 ounces clam juice

2 tablespoons olive oil

Instructions

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Instructions

Prepare vegetables by dicing onion, shallot and red pepper. Cut fennel bulb into half-moon slivers, and fine dice garlic.

Once vegetables are prepared, add 2 tablespoons olive oil to a dutch oven over medium-high heat. Add in diced onion and shallot, stirring to cook for about 5 minutes, until soft and translucent.

Stir in diced red bell pepper and cook for another 3 minutes or so, careful not to burn vegetables. Toss in minced garlic and fennel bulb slivers, and cook for another 1-2 minutes.

Add in 4 cups vegetable broth, clam juice and crushed tomatoes. Once the broth begins to boil, add in bay leaf, parsley, oregano, red pepper flakes (optional), salt and pepper.

Reduce heat to medium-low to simmer, and stir in tomato paste. Let simmer for about 20 minutes. While broth is simmering, prepare seafood.

Clean mussels, removing beards and rinsing thoroughly, discarding any ones with cracked shells. Peel and devein shrimp, if needed, leaving tails on (optional). Cut cod into chunks about the same size as shrimp, or approximately 1-inch cubes.

Once broth has been prepared, return heat to medium-high and add in mussels. Put a lid on the pot to allow steam to help mussels open up. This should take about 7-10 minutes.

After mussels have opened, remove lid and add cod chunks and shrimp, stirring to combine. Cook for about 5 minutes, until cod is cooked through.

Serve.

Nutrition

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Tips & Tricks (5)

Toast Your Aromatics First 🧅
Sauté the fennel, shallots, and garlic in olive oil for 3-4 minutes before adding tomatoes to deeply caramelize and concentrate their flavors, creating a richer broth foundation.
Stagger Your Seafood Additions ⏱️
Add cod or white fish first (5-6 minutes), then shrimp (3 minutes), and finally mussels last (2-3 minutes) so each protein cooks perfectly without overcooking the delicate varieties.
Bloom Your Tomato Paste 🍅
Cook tomato paste in olive oil for 1-2 minutes before adding liquid to caramelize it slightly, which intensifies umami depth and prevents raw, metallic flavors in the finished broth.
Use Clam Juice Strategically 🦪
Reserve clam juice as your final seasoning element rather than adding it all at once—taste as you go and add it gradually to control salinity and achieve optimal brininess without oversalting.
Finish with Fresh Parsley and Red Pepper Flakes 🌶️
Discard dried parsley during cooking and stir in fresh parsley and red pepper flakes just before serving to maximize aromatic brightness and ensure the heat distributes evenly throughout the warm broth.