NORTHWEST CIOPPINO

Northwest Cioppino image

Yield serves 6 to 8

Number Of Ingredients 18

1 tablespoon extra-virgin olive oil
6 garlic cloves, chopped
1 medium yellow onion, chopped
1/2 green bell pepper, chopped
2 8-ounce bottles clam juice
2 tablespoons freshly squeezed lemon juice
4 cups Marinara Sauce with Fresh Herbs (page 241) or store-bought marinara sauce
1/2 teaspoon kosher salt
1 teaspoon red pepper flakes (see Note)
1/4 teaspoon freshly ground black pepper, or more to taste
1/2 avocado, mashed
1 teaspoon anchovy paste
1/2 fennel bulb, cored and roughly chopped
8 ounces skinless cod or other meaty white fish fillet, cut into 1-inch cubes
5 ounces bay scallops
8 ounces large prawns, peeled and deveined
1 pound Manila clams, scrubbed
1 pound mussels, scrubbed and debearded

Steps:

Heat the olive oil in a large pot over medium heat. Add the garlic, onion, and bell pepper and cook until the onion is just translucent, about 3 minutes. Add the clam juice and lemon juice and stir to combine. Add the marinara sauce, salt, red pepper flakes, black pepper, avocado, anchovy paste, and fennel and stir. Simmer the mixture for 5 minutes, stirring occasionally.
Carefully place the cod, scallops, prawns, clams, and mussels in the pot. Cover and cook over medium heat for about 5 minutes, or until the prawns turn pink and the clams and mussels open. Remove the pan from the heat, discarding any unopened clams and mussels.
Ladle the cioppino into large bowls, garnishing each with black pepper, if desired. Serve hot.