2 lbs fresh skinless salmon, cod and/or sea scallops (I use a combo of all)
2 medium fennel bulbs, trimmed and thinly sliced
3 tbl olive oil
4 cloves garlic, minced
3 large tomatoes, coarsely chopped (3 cups)
1 14 -15 oz can fish stock or chicken broth (I use chicken broth)
1 tsp dried oregano
1/2 tsp anise seeds, crushed (optional)
salt and ground black pepper
Instructions
1. Rinse fish/scallops; pat dry with paper towels. Cut fish into 2 inch
chunks and set aside. In a 4-6 Qt Dutch oven, cook sliced fennel in hot
oil over medium heat about 10 minutes or until tender, stirring
occasionally. Add garlic; cook and stir for 1 minute more.
2. Add tomatoes, stock, dried oregano(if using), and, if desired, anise
seed. Bring to boiling. Stir in fish and/or scallops.
Return to boiling; reduce heat. Simmer, uncovered, for 6 to 8 minutes or
until fish flakes easily when tested with a fork and scallops are
opaque.
3. Season to taste with salt and pepper. Stir in fresh oregano (if
using).
Note- When making this for dinner, I double the recipe.
Serving
Suggestions
Serve with warm crusty bread
Originally Submitted
7/3/2013
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