Cioppino With Barramundi Recipe

Name: Cioppino With Barramundi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, thinly sliced (about 1 1/2 cups); 1 cup thinly sliced fennel; 3 cloves of garlic, thinly sliced; Pinch red chili flakes; 1 bay leaf; 1 sprig fresh thyme (substitute 1/4 teaspoon dried); 1 sprig fresh oregano (substitute 1/4 teaspoon dried); 1 tablespoon tomato paste; 3/4 cup dry white wine; 1 cup bottled clam juice; 1 28 ounces can whole peeled tomatoes; Salt and pepper, to taste; 25 littleneck clams, scrubbed; 1/2 pound mussels, scrubbed and debearded; 1/2 pound 16-20 count shrimp, shell on; 1/2 pound king crab legs, cracked and broken into large pieces; 1/2 pound barramundi fillets, cut into large pieces; 3 tablespoons unsalted butter, cut into pieces; 2 tablespoons finely minced fresh parsley; Crusty bread, for serving

Servings: persons

2 tablespoons olive oil
1 large yellow onion, thinly sliced (about 1 1/2 cups)
1 cup thinly sliced fennel
3 cloves of garlic, thinly sliced
Pinch red chili flakes
1 bay leaf
1 sprig fresh thyme (substitute 1/4 teaspoon dried)
1 sprig fresh oregano (substitute 1/4 teaspoon dried)
1 tablespoon tomato paste
3/4 cup dry white wine
1 cup bottled clam juice
1 28 ounces can whole peeled tomatoes
Salt and pepper, to taste
25 littleneck clams, scrubbed
1/2 pound mussels, scrubbed and debearded
1/2 pound 16-20 count shrimp, shell on
1/2 pound king crab legs, cracked and broken into large pieces
1/2 pound barramundi fillets, cut into large pieces
3 tablespoons unsalted butter, cut into pieces
2 tablespoons finely minced fresh parsley
Crusty bread, for serving

1
Heat the olive oil in a large heavy-bottomed pot or dutch oven over medium heat. Add the onions and fennel and saute until translucent, about 8 minutes. Add the garlic, chili flakes, bayleaf, thyme, and oregano, then saute for another 2-3 minutes. Add the tomato paste and stir until incorporated, then season lightly with salt and pepper. Go easy on the seasoning for now, as the seafood will add a significant amount of salt.
2
Add the white wine and clam juice, then bring up to a simmer and cook for about 5 minutes. Add the canned tomatoes and break them up a bit with a wooden spoon. Cover and simmer over low heat for 20 minutes.
3
Remove the lid and add the mussels and clams. Stir them around to coat with the broth, then cover and let cook for about 5 minutes. When they just begin to open, add the shrimp and king crab and toss around to coat, then lay the barramundi fillets on top. Season the barramundi with salt and pepper, then cover and cook for an additional 3-5 minutes, or until the shrimp and barramundi are opaque throughout.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large yellow onion, thinly sliced (about 1 1/2 cups), 1 cup thinly sliced fennel, 3 cloves of garlic, thinly sliced, and more.

Yes, Cioppino With Barramundi falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cioppino With Barramundi

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