Cioppino with Gremolata (Print Version)

# Ingredients:

→ Parsley-Olive Gremolata (Optional)

01 - A little over a handful (about 2 ounces) of parsley, roughly chopped
02 - The peel of one orange, grated
03 - 1/2 cup of assorted olives, pitted
04 - 1 garlic clove, peeled and coarsely chopped
05 - 1/2 teaspoon coarse salt
06 - A pinch of chili flakes, if you like spice
07 - 2 tablespoons of good-quality olive oil

→ Seafood

08 - 1 pound of clams, cleaned thoroughly
09 - 1 pound of mussels, beards removed and cleaned
10 - 1-pound portion of skinless firm fish like cod or halibut, cut into bite-sized chunks (about 1 inch)
11 - 1 pound of big shrimp, deveined and peeled

→ Stew Base

12 - 1/4 cup of olive oil, use extra virgin if possible
13 - One large onion, diced into half-inch pieces (makes about 2 cups)
14 - One large fennel bulb, diced into half-inch pieces (around 2 cups)
15 - 2 garlic cloves, crushed and finely minced
16 - One 12-ounce jar of roasted red peppers, liquid removed and roughly diced
17 - 2 teaspoons of dried thyme
18 - 2 teaspoons dried oregano
19 - 1 1/4 cups of dry white wine
20 - One 28-ounce can of whole tomatoes
21 - 1 1/4 cups of seafood or fish broth
22 - A pinch of coarse salt, add according to your taste

→ For Serving

23 - Optional: slices of sourdough bread, grilled

# Instructions:

01 - Toss the parsley, orange peel, olives, garlic, salt, and chili flakes (if you're using them) into a food processor and pulse. Pour in the olive oil and blend until it has a chunky consistency. Set it aside on the counter while you work on the cioppino.
02 - Boil 2 cups of water in a pot with a steaming basket. Once it’s simmering, lower the heat and steam the mussels and clams with the lid closed until they just pop open—this usually takes about 5–8 minutes. Toss out any of the shellfish that don’t open and save the steaming water, which should measure about 2 cups.
03 - Use a Dutch oven or a large pot, warm the olive oil over medium. Stir in the onion, fennel, and a pinch of salt. Cook everything down until the onion looks clear, about 8–10 minutes. Add garlic, thyme, oregano, and red peppers. Stir until the garlic smells amazing, and the mixture dries out a bit.
04 - Pour in the white wine and scrape up anything stuck to the pot's surface. Let it bubble for about 5 minutes. Toss in the tomatoes, making sure to squish them with your hands. Pour in the fish stock and the reserved shellfish liquid. Simmer it gently, uncovered, for 20 minutes. Adjust seasoning to taste.
05 - Drop the chunks of white fish and the shrimp into the simmering stew. Cover the pot and cook for 2–3 minutes. The fish should be cooked through, and the shrimp should turn pink and curl up.
06 - Turn off the heat and carefully add the steamed clams and mussels to the pot. Season it again, if needed, before serving. Scoop into bowls and top with gremolata if you're using it.

# Notes:

01 - That parsley-orange topping adds a burst of citrus flavor, but it’s optional.
02 - Choose the freshest seafood you can find—adding some crab or lobster would be amazing too!
03 - If you don’t have cod or halibut, swap it with any other firm white fish that holds together well.

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