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Hands holding bowl of cioppino.

Smokey Cioppino

This cozy and smokey cioppino is brimming with tomatoes, mussels, clams, shrimp, and smoked kipper snacks.
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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 servings
Author: Dana Sandonato

Equipment

  • Large stock pot or Dutch oven

Ingredients

  • 3 TBSP olive oil Or, use the oil from the can of kipper snacks.
  • 1 large fennel bulb, thinly shaved (preferably with a mandolin)
  • 1 yellow onion, diced
  • 1 large shallot, thinly sliced (preferably with a mandolin)
  • 2 tsp kosher salt
  • 4 large garlic cloves, smashed and sliced
  • 1 3.25 oz tin of King Oscar Kipper Snacks, drained and chopped
  • 1 tsp crushed chili flakes
  • 1/4 cup tomato paste
  • 1 28 oz can of diced tomatoes, with juice
  • 1.5 cups dry white wine (I used Pinot Grigio; serve the rest with dinner!)
  • 5 cups seafood stock
  • 1 bay leaf
  • 1 lb fresh smaller clams (littleneck or manila) or 2 lbs large clams (mahogany); washed and scrubbed
  • 1 lb fresh mussels, washed, scrubbed, and debearded
  • 1 lb fresh shrimp, peeled and deveined
  • Juice of 1 small lemon
  • Chopped fennel fronds, for garnish

Instructions

  • Heat the oil in a large stock pot over medium heat. Add the onion, shallots, fennel, and salt. Sauté until the onions are fragrant and sweating, about 10 minutes.
  • Stir in the garlic, chopped kipper snacks, and chili flakes, and sauté for 2 minutes. Stir in the tomato paste, coating the ingredients. Then add the tomatoes (including the juice), white wine, seafood stock, and bay leaf. Cover and bring to a simmer. Reduce heat to medium-low and simmer, still covered, for about 30 minutes.
  • Add the clams and mussels to the soup. Cover and simmer until the clams and mussels begin to open, about 5 minutes. Add the shrimp. Simmer on low, stirring gently, until the shrimp are just cooked through and the clams and mussels are completely open, about 5 minutes. (Discard any clams and mussels that do not open). Taste and season the soup with more salt and red pepper flakes to taste, if necessary.
  • Scoop into bowls, sprinkle chopped fennel fronds on top, and serve with fresh bread.