Smoky Lemon–Fennel Cioppino
Tomato–fennel broth with cod, shrimp and mussels, a hint of smoke and a bright lemon finish.
Method
Prep safely
Thaw frozen fish and shrimp overnight in the refrigerator first. Wash hands 20 seconds; rinse produce before cutting and prepare lemon and parsley before raw seafood. Keep seafood cold until needed, with separate raw-contact tools. Scrub and debeard mussels under cold running water; discard cracked shells and any that do not close when tapped. Only closed, live mussels go into the steamer. Clean hands, tools and surfaces after raw contact.
Soften the fennel
In a 5–6-quart pot, heat olive oil over medium heat. Add onion, fennel and the measured salt and pepper. Cook 8 minutes, stirring, until softened without browning. Add garlic, tomato paste, paprika, oregano and optional pepper flakes; stir 2 minutes. Add wine (or its stock replacement) and simmer 2 minutes.
Build the tomato broth
Stir in crushed tomatoes, 2 cups stock, clam juice and bay leaf. Bring to a simmer, allowing about 5 minutes to heat, then simmer uncovered 15 minutes. Begin the separate mussel steamer during the last 12 minutes of this simmer; the two tasks overlap.
Steam the mussels separately
In a second pot with a tight lid and fitted steamer basket, bring about 1 inch water to a vigorous boil below the basket. When already steaming, add mussels to the basket above the water; cover. Once steady steam resumes, steam 9 minutes, maintaining steam throughout. Open away from your face. Discard every mussel that has not opened fully. Move cooked open mussels to a clean bowl, cover and hold briefly while finishing the stew; discard steaming water.
Cook fish and shrimp to temperature
With broth gently simmering, add cod and shrimp. Cook about 6–8 minutes, folding gently, until several thickest fish pieces and shrimp reach 145°F (63°C) on a food thermometer; continue if needed. Insert a thin probe sideways into the thickest parts, away from the hot broth. Clean the probe after under-temperature checks. Fish should flake; shrimp should be firm, pearly and opaque. Time and appearance do not replace the temperature check.
Finish brightly and serve
Return cooked mussels to the stew and heat about 2 minutes until hot. Remove bay leaf. Off heat, fold in all 1 teaspoon lemon zest, 1 tablespoon juice and 2 tablespoons parsley. Divide among 4 bowls; offer one reserved optional lemon wedge and one optional bread slice per bowl. Serve immediately; do not leave the mussels waiting while doing unrelated prep.