Cioppino Orange Twist (Print Version)

# Ingredients:

→ Optional Parsley-Olive Topping

01 - 1/2 teaspoon red pepper flakes (if you like some heat)
02 - 1 clove of garlic, peeled and coarsely chopped
03 - 1/2 bunch of parsley (roughly 2 ounces), chopped
04 - 2 tablespoons of olive oil, extra virgin
05 - 1/2 cup of pitted mixed olives
06 - Zest from an orange
07 - 1/2 teaspoon of kosher salt

→ Seafood Options

08 - 1 pound of peeled and deveined shrimp, large size
09 - 1 pound of white fish (like cod or halibut), no skin, cut into 1-inch parts
10 - 1 pound of mussels, beard removed and cleaned
11 - 1 pound of clean clams, scrubbed thoroughly

→ Stew Ingredients

12 - 1 1/4 cups of seafood stock
13 - A couple of garlic cloves, minced fine
14 - 1 jar (12 oz) of roasted red peppers, drained and cut roughly
15 - 1/4 cup of olive oil, extra virgin for cooking
16 - 2 teaspoons each of dried oregano and thyme
17 - Salt (kosher), season as needed
18 - 1 fennel bulb, diced into 1/2-inch pieces (makes around 2 cups)
19 - A can of whole tomatoes (28 oz), juice not discarded
20 - 1 large onion, cut into 1/2-inch chunks (about a couple cups)
21 - 1 1/4 cups of a dry white wine

→ Serving Suggestions

22 - Optional - toasted slices of sourdough bread

# Instructions:

01 - In your food processor, toss in the parsley, orange zest, olives, garlic, and salt (plus red pepper flakes if you want). Blend until it's a chunky blend. Drizzle in olive oil and process to keep it chunky, not smooth. Set it aside. It should be at room temp by now.
02 - Pour 2 cups of water into a pot fitted with a steamer basket and bring to boil. Drop the heat, steam the mussels and clams with the lid on till they open up, about 5–8 mins. Move them to a bowl, tossing anything unopened, and save that steaming water (you'll need 2 cups).
03 - Heat up olive oil on medium in a Dutch oven. Once hot, toss in onion, fennel, and a bit of salt, cooking till onion’s see-through, about 8-10 mins. Stir in garlic, roasted peppers, oregano, and thyme. Cook till garlic smells great and veggies look toasty, not wet.
04 - Pour white wine in the pot to scrape off anything on the bottom. Let it boil, simmer 5 mins. Break the whole tomatoes into the pot with your hand, put in all tomato juice, fish stock, and steaming liquid you saved. Simmer uncovered for 20 mins. Taste and fix seasoning.
05 - Drop in the shrimp and whitefish pieces. Get the pot bubbling. Cover and let them simmer 2–3 mins until the shrimp turn pink and curl while the whitefish looks cooked through.
06 - Take the Dutch oven off heat. Mix in the mussels and clams you saved. Give it a final taste and adjust spices. Serve right away with a scoop of the parsley-olive topping, if you're a fan.

# Notes:

01 - The parsley-gremolata mix isn’t a must but makes the dish zesty and fresh.
02 - Seafood should be top-quality. Add crab or lobster if you like it fancy!
03 - Sub in any firm white fish you’ve got at hand if halibut or cod isn’t available.

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