Seafood Cioppino


Seafood Cioppino


  • 4 cups clam juice or fish stock (or the bones of one large, mild-flavored fish plus 4 cups water)
  • 1/2 cup dry white wine
  • 1 bay leaf
  • 1 fresh thyme sprig
  • 1 fresh Italian parsley sprig
  • 5 whole black peppercorns
  • 1 (28-ounce) can whole peeled tomatoes
  • 3 tablespoons olive oil
  • 2 medium leeks, halved lengthwise and cut into 1/2-inch pieces (white and light green parts only)
  • 1 medium fennel bulb, outside layer discarded, cored, and cut into medium dice
  • 2 medium garlic cloves, minced
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound littleneck clams, scrubbed and soaked in several changes of cold water
  • 2 pounds mixed white mild-flavored fish fillets (such as cod, halibut, or grouper), skin on or off, cut into 2-inch pieces
  • 2 tablespoons coarsely chopped fresh chervil or tarragon leaves
  • 2 tablespoons coarsely chopped fresh Italian parsley leaves
  • 1 cup aioli (optional)
  • Crusty French baguette, for serving


To see the full recipe visit YUMMLY.