Cioppino Orange Gremolata (Version imprimable)

A comforting shellfish and fish stew cooked in a rich tomato-wine broth and finished with bright, citrusy gremolata.

# Composition:

→ Gremolata Topping (Optional)

01 - Zest of one orange
02 - 1/2 teaspoon red pepper flakes, optional
03 - 1/2 bunch parsley (about 2 ounces), coarsely cut
04 - 1/2 teaspoon kosher salt
05 - 2 tablespoons good-quality olive oil
06 - 1 clove garlic, peeled and chopped
07 - 1/2 cup mixed olives, pits removed

→ Seafood

08 - 1 pound mussels, cleaned and debearded
09 - 1 pound clams, scrubbed
10 - 1 pound large shrimp, deveined and peeled
11 - 1 pound cob or halibut, cut into chunks

→ Broth Ingredients

12 - 1 28-ounce can of whole tomatoes
13 - 1 large onion, diced into medium pieces (about 2 cups)
14 - 1/4 cup olive oil for cooking
15 - 2 teaspoons dried thyme
16 - 1 fennel bulb, diced (yields around 2 cups)
17 - Kosher salt according to taste
18 - 2 teaspoons dried oregano
19 - 1 1/4 cups dry white wine
20 - 1 1/4 cups seafood stock
21 - 12-ounce jar of roasted red peppers, drained and coarsely chopped
22 - 2 garlic cloves, minced finely

→ To Serve

23 - Optional: Toasted sourdough slices

# Étapes de réalisation:

01 - In a processor, grind the olives, orange zest, garlic, parsley, kosher salt, and crushed pepper flakes (if you like). Drizzle in the olive oil and blend into a chunky paste. Keep at room temp for serving.
02 - Pour 2 cups of water into a deep pot with a steaming basket. Cover and steam mussels and clams on low heat until they just open up—about 5-8 minutes. Move all open shellfish to a bowl and throw away ones that didn't open. Keep the steaming liquid (around 2 cups).
03 - Warm olive oil in a large pan over medium heat. Toss in the onion, fennel, and some salt, stirring until the onion softens and turns see-through—8-10 minutes. Add garlic, thyme, oregano, and red peppers. Stir gently until garlic smells fragrant, and veggies look dry.
04 - Deglaze the pot with white wine, scraping up bits stuck to the bottom. Turn it up to boil, then let it bubble for about 5 minutes. Squish the tomatoes by hand into the pot along with their liquid. Stir in seafood stock and the shellfish steaming water. Let it simmer uncovered for 20 minutes. Add salt if needed.
05 - Place shrimp and white fish into the simmering stew. Cover the pot and steam gently 2-3 minutes, just until seafood is cooked through.
06 - Turn off heat, stir in the clams and mussels saved earlier, and check salt levels. Serve the dish immediately, with gremolata on top if you'd like.

# Détails supplémentaires:

01 - Adding gremolata brings a fresh and zesty kick to the stew, but you can skip it.
02 - Always opt for the freshest seafood—other good options include fresh crab or lobster.
03 - Halibut and cod can be replaced by any sturdy white fish you prefer.

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