The Recipe
Orange-Fennel Cioppino
COOK TIME : a few secondsPREP TIME : a few seconds
By SunsetFrom Myrecipes
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Ingredients
DESCRIPTION
Notes: You can complete soup through step 4 up to 1 day ahead, then cover and chill. Reheat to continue. For a less costly version, omit the lobster tails and increase the shrimp to 1 1/2 pounds.
INGREDIENTS
- 1 head fennel (about 3 1/2 in. wide) with feathery green tops
- 1 pound leeks
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cans (28 oz. each) diced tomatoes
- 3 cups fat-skimmed chicken broth
- 2 cups bottled clam juice
- 2 cups dry white wine
- 2 dried bay leaves
- 1 tablespoon minced fresh thyme leaves or dried thyme
- 1 tablespoon grated orange peel
- 1/8 teaspoon powdered saffron (optional)
- 3 spiny or rock lobster tails (1/2 lb. each), thawed if frozen
- 1 pound boned, skinned halibut or swordfish, cut into 6 equal pieces
- 3/4 pound (30 to 35 per lb.) shrimp, shelled and deveined
- 1/2 pound bay scallops
- 12 clams in shells, suitable for steaming, scrubbed
- 12 mussels (about 3 in. each), beards pulled off, scrubbed
DIRECTIONS
NUTRITION
Calories | 442 | 22% | |
Cholesterol | NaN | NaN% | |
Carbohydrates | NaN | NaN% | |
Fat | 0 | 0% | |
Protein | NaN | NaN% |
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