Pacific Northwest Cioppino is a delightful seafood stew that brings the best of the ocean to your table. With its rich flavors and hearty ingredients, it's perfect for those cozy evenings when you crave something comforting yet elegant. This dish is a nod to the vibrant culinary traditions of the Pacific Northwest.
The backbone of this dish is the olive oil, which helps sauté the onions and garlic, creating a flavorful base. Onions add sweetness and depth, while garlic and red pepper flakes bring warmth and a hint of heat. A splash of white wine not only deglazes the pot but also adds a subtle acidity that complements the seafood. Diced tomatoes and clam juice form the stew's rich, savory broth. The unique flavor of fennel bulb adds a subtle anise-like aroma that pairs well with the seafood. The stars of the show are the fresh pieces of halibut and salmon, along with clams and mussels that lend their briny essence. To round it all off, shrimp bring a tender texture and sweetness. Finally, a sprinkle of fresh parsley and a dash of lemon juice brighten the dish right before serving.
This cioppino pairs beautifully with a crusty loaf of sourdough bread, perfect for soaking up the delicious broth. For a complete meal, consider a simple green salad with a light vinaigrette. A chilled glass of the same white wine you used in the stew makes for a delightful pairing.
Start by heating the olive oil in a large pot over medium heat. You’re looking for the oil to be shimmering, which means it's ready for the onions. Toss in the chopped onions and let them cook until they're translucent and soft, about five minutes should do it. This is where the magic begins.
Next, add the garlic and red pepper flakes. Give them a quick stir and allow them to cook for just a minute. You’ll notice a wonderful aroma filling the kitchen—that’s when you know it’s time to pour in the white wine. Let it simmer for around three minutes until it reduces slightly, intensifying the flavors.
Now, add the diced tomatoes, clam juice, and fennel. Bring this to a simmer, creating a delightful base for the seafood. Once simmering, gently add the halibut and salmon pieces. Allow them to cook for about five minutes, so they soak up the rich broth.
Time for the clams and mussels to join the party. Stir them in, cover the pot, and let them steam until they open, which takes about five minutes. Any that don’t open should be discarded. Finally, add the shrimp and cook until pink, which will take about three minutes. Stir in the parsley and lemon juice for a fresh finish. Season with salt and pepper to taste, adjusting the seasoning to your liking.
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