Florida Cioppino

servings 4

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Ingredients

2 tbsp olive oil

1 sweet onion, diced

1 Florida green bell pepper, diced

1 small fennel bulb, cored and diced

4 garlic cloves, thinly sliced

2 tbsp tomato paste

3/4 cup Florida white wine

4 cups seafood or vegetable stock

28 oz crushed tomatoes

24 Florida littleneck clams, cleaned

4 Florida blue crabs, cleaned

1 lb Florida shrimp, peeled and deveined

1/2 lb Florida grouper or snapper,1” dice

Juice of 1/2 lemon, plus wedges for serving

Splash of Florida hot sauce

1/4 cup Florida basil, chiffonade

Kosher salt to taste

Preparation

Heat a large pot with the olive oil over medium heat. Add the onion, bell pepper, and fennel. Season with kosher salt and sauté until the onion is translucent, 5-7 minutes. Add the garlic and cook for another 60 seconds until fragrant. Add the tomato paste and cook until deeper in color, 2-3 minutes. Add the wine and let it come to a simmer. Pour in the crushed tomatoes and stock and bring back to a simmer. Carefully add the clams and crab. Cover and cook until the clams are beginning to open, 3-5 minutes. Gently stir in the fish and shrimp and cook until opaque in color. Remove any unopened clams. Stir in hot sauce, lemon juice, and basil. Add additional salt to taste. Divide the cioppino between 4 bowls. Garnish with additional basil and serve with lemon wedges and crusty bread.

Florida Cioppino

Ingredients

Preparation

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