Seafood Cioppino Orange Herb (Print Version)

# Ingredients:

→ Optional Parsley-Olive Sauce

01 - 2 tablespoons of high-quality olive oil
02 - 1/2 teaspoon flaky sea salt
03 - 1/2 teaspoon optional crushed red chili flakes
04 - 1 clove garlic, roughly chopped and peeled
05 - Zest of a full orange
06 - Half a bunch of parsley, around 2 ounces, chopped coarsely
07 - 1/2 cup pitted mixed olives

→ Assorted Seafood

08 - 1 pound large shrimp, deveined and peeled
09 - 1 pound shellfish (clams), thoroughly scrubbed clean
10 - 1 pound smooth-skin whitefish (like cod or halibut), diced into 1-inch pieces
11 - 1 pound mussels, cleaned and beards removed

→ Flavorful Stew Base

12 - Kosher salt for seasoning
13 - A 28-ounce can of whole tomatoes, juices included
14 - 1 large fennel bulb, about 2 cups, diced in half-inch pieces
15 - 1 large onion, similar 2 cups, diced into half-inch chunks
16 - 2 garlic cloves, minced finely
17 - 1/4 cup extra virgin olive oil for sautéing
18 - 1 jar of roasted red peppers, drained and roughly chopped (12 ounces)
19 - 1 1/4 cups seafood stock
20 - 2 teaspoons of dried oregano
21 - 2 teaspoons aromatic dried thyme
22 - 1 1/4 cups dry white wine for deglazing

→ Optional Serving Add-ons

23 - Toasted sourdough bread, grilled for extra crunch

# Instructions:

01 - Throw chopped parsley, zest of the orange, olives, garlic, salt, and red pepper flakes in the food processor. Pulse a bit, then pour olive oil and keep processing until you have a chunky mix. Keep at room temp while you prep the rest of the meal.
02 - Get a pot with a steamer basket and boil 2 cups of water. Toss in the mussels and clams, steaming them with the lid on for 5-8 minutes. Remove any shellfish that don't open, and save the liquid (around 2 cups).
03 - Heat some olive oil in a big stew pot over medium heat. Cook the onion, fennel, and some salt until the onion turns see-through, about 8-10 minutes. Toss in garlic, red peppers, thyme, and oregano. Stir until things smell amazing and look dry.
04 - Pour in your wine and scrape any stuck-on bits off the bottom of the pot. Let it bubble for 5 minutes. Then squish the whole tomatoes with your hand into the pot along with their juice. Add seafood stock and liquid from steaming, simmer without a lid for 20 minutes. Taste and season.
05 - Drop in your shrimp and whitefish. When the stew is simmering, cover and cook until the shrimp turn pink and the fish becomes tender and white, about 2-3 minutes.
06 - Take the pot off the heat. Add the mussels and clams, then stir well. Taste for seasoning adjustments. Get everything into bowls and top with parsley sauce, if you're into it.

# Notes:

01 - Adding the parsley and orange mixture brings fresh, zesty flavor to the meal.
02 - Go for the top-quality seafood you can find, or bring in crab or lobster for an extra special touch.
03 - You can swap in different firm whitefish for cod or halibut, no problem.

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