-
1
Heat 2 cups fumet, clam juice or water in a small saucepan.
-
2
Add saffron, simmer about 5 minutes, remove from heat and set aside.
-
3
Heat 1/4 cup olive oil oil in an 8-quart pot over medium-high heat.
-
4
Add garlic, allowing it to brown for about 20 seconds, then add onions, fennel, and a pinch of salt.
-
5
Cook until vegetables are softened, about 4 minutes.
-
6
Add fennel seed, bay leaf and oregano.
-
7
Stir and cook for 30 seconds.
-
8
Add tomato paste.
-
9
Cook, stirring, until paste darkens a bit, about 2 to 3 minutes.
-
10
Add chopped tomatoes (squeeze them slightly through your fingers to soften first), white wine, pernod and the saffron flavored fish fumet, clam juice or water.
-
11
Add remaining fish fumet, clam juice or water, whole jalapenos and bring to a boil.
-
12
Season with salt and pepper.
-
13
Cook until liquid has reduced by half.
-
14
Cover pan and simmer for 30 minutes.
-
15
Skim the fat from the soup, and add parsley, basil and tarragon.
-
16
Add clams and simmer until clams open, about 3 minutes (discard any unopened clams).
-
17
Add crab pieces and heat through.
-
18
With a pair of tongs, remove crab legs to warmed serving bowls.
-
19
Place a colander with shrimp in it, into the pot without submerging it completely.
-
20
When shrimp are just cooked and pink and add to serving bowls.
-
21
Use tongs to fish out the clams, add to serving bowls.
-
22
Melt the butter in the broth, stirring as it melts.
-
23
Meanwhile, season halibut and scallops with salt and pepper.
-
24
Heat a skillet over medium-high heat, add 2 tablespoons oil.
-
25
Cook the haibut and scallops, without stirring, until browned, about 2 minutes.
-
26
Turn and cook another 30 seconds.
-
27
Fish will be slightly underdone.
-
28
Cover scallops and sauteed fish with ladles of broth, bring to a simmer, then transfer scallops and fish to the serving bowls.
-
29
Remove bay leaf and the jalapeno peppers from pot.
-
30
Season broth with salt and pepper.
-
31
Pour broth over fish in bowls.
-
32
Mash the softened jalapeno peppers into a paste, and serve as a garnish for guests who like their Cioppino spicy.
-
33
Place all ingredients in a large stockpot.
-
34
Bring to a boil.
-
35
Lower heat and simmer for 30 minutes.
-
36
Strain fumet and allow to cool before storing.
-
37
Always rinse any blood off your fish bones in cold water for a clearer stock.
-
38
Never use salmon bones for stock, the fish is too oily.
