Free shipping may exclude areas deemed remote by our carriers. Our Customer Service team will inform you of the price to ship your item when they process your request.
INSTRUCTIONS
Using a sieve, rinse the shellfish (mussels and/or clams) under cold water. Place in a large bowl and cover with cold water. Let stand for 20 minutes to dislodge all sand residue. Drain and set aside.
If necessary, cut the fish into large cubes and set aside.
In the 4.7 L Oval Dutch Oven, heat the oil over medium-low heat and then cook the onion, ginger, garlic and fennel for 8 to 10 minutes until soft, stirring occasionally.
Add the tomato paste and cook for an additional 1 to 2 minutes while stirring.
Pour in the white wine, scrape the bottom of the pan with a wooden spoon, bring to the boil, then simmer for 2 to 3 minutes.
Add the crushed tomatoes and clamato to the Oval Dutch Oven and bring to the boil.
Add the shellfish, fish, crab and coriander. Cover and simmer for 6 to 8 minutes, or until the shells have opened and the fish is cooked.
Spoon the cioppino into bowls and serve with fresh bread.
