Cioppino

(19) Course Main Dishes Prep Time 30m Total Time 1h 45m

Ingredients in this Recipe

1 (28 ounce) can whole plum tomatoes, drained and chopped
1 bay leaf
1 head fennel, sliced
1 pound cooked crab legs, cracked into 1 1/2 inch pieces
1 pound large shrimp, peeled and deveined, tails left on
1 stick unsalted butter, at room temperature
1 tablespoon toasted fennel seed
1 teaspoon dried oregano
1/2 cup pernod
1/4 cup fresh chopped parsley leaves
2 cups dry white wine
2 medium onions, chopped
2 pounds halibut fillet, skinned, cut into 1 1/2 inch pieces
2 pounds littleneck clams
2 quarts fish fumet, recipe follows (can substitute mixture of 2 parts water to 1 part clam juice)
2 tablespoons fresh chopped tarragon leaves
2 tablespoons tomato paste
3 tablespoons fresh chopped basil leaves
3/4 pound sea scallops, foot removed
5 large garlic cloves, minced
6 tablespoons olive oil, or as needed
Grey salt and freshly ground black pepper
Pinch saffron

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