Cioppino
Ingredients
- 1 pound littleneck clams, scrubbed
- 2 cups white wine, divided
- 1 pound mussels, debearded
- 1 pound halibut, skin on
- 1 tablespoon Piment d'Espelette (red chile pepper powder from the Basque region)
- 1 tablespoon fennel pollen
- 1 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, thinly sliced
- 1 fennel bulb, thinly sliced (reserve fronds for garnish)
- 4 cloves garlic, minced
- 1 cup crushed tomatoes
- 1 pound large shrimp, peeled and deveined, tail on
Instructions
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