CLASSES

Cioppino with Mussels and Clams

This is an easy version of the classic San Francisco fisherman's stew with tomatoes, wine, mussels and clams.

man_icon

Yield: 4-6 servings

man_icon

Active Time: 25 minutes
Start to Finish: 50 minutes

For this recipe you’ll need:

3 tablespoons extra virgin olive oil
1 bulb fennel, halved, cored and thinly sliced
2 leeks white and tender green parts only, halved, thinly sliced and washed
2 shallots, thinly sliced
4 cloves garlic, minced
3/4 teaspoon crushed red pepper flakes
2 teaspoons fennel seeds, slightly cracked
2 tablespoons tomato paste
One 28-ounce can crushed tomatoes
1 1/2 cups dry white wine
4 cups bottled clam juice
1 bay leaf
1 pound Manila or littleneck clams, scrubbed
1 pound mussels, scrubbed and debearded
1 tablespoon fresh tarragon, rough chopped
2 tablespoons fresh parsley, rough chopped
Salt and pepper to taste
Rustic bread for dipping

Heat a heavy soup pot over medium heat and add the olive oil. Sauté the fennel, leeks and shallots, stirring occasionally, until lightly caramelized, 7 to 8 minutes.
Add the garlic, chili flakes and fennel seeds, and cook an additional minute.
Stir in the tomato paste and cook for 1 minute to toast the flavors.
Add the crushed tomatoes, white wine, clam juice and bay leaf. Bring to a boil, and then reduce the heat to a simmer. Cook, covered, for about 30 minutes to blend the flavors.
Stir in the clams and cook with the lid on for 5 minutes. Add the mussels and continue to cook, covered, until the clams and mussels are open, 2 to 3 additional minutes.
Remove from the heat. Stir in the herbs, and season with salt and pepper to taste. Serve with bread on the side.