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Italian · Main
Cioppino with Fennel and Basil
A quick tomato and fennel broth with firm white fish, clams, mussels and shrimp, scented with a bouquet garni and finished with a fistful of basil. Serve it in wide bowls.
- YieldServes 4
- Hands-on30 min
- Total43 min
- Difficulty
Ingredients
- 450 gplum tomatoes
- 1 tbspolive oil
- 115 gonion, small, cut in thin strips
- 170 ggreen bell pepper, seeded and cut in thin strips
- 170 gfennel bulb, small, trimmed and cut in thin strips
- 4 clovesgarlic, minced
- 1 tbspgluten-free tomato paste
- 320 mlgluten-free fish or vegetable stock
- 4halibut steaks, 140 g each; shark or tuna also work
- 1bouquet garni
- 8clams, scrubbed
- 8mussels, scrubbed and debearded
- 8large shrimp, peeled and deveined
- 1 bunchfresh basil, minced
- to tastesalt and pepper
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