dinner · dairy-free
Tomato cioppino with cod and clams
A tomato and fennel stew in which clams open and cod pieces poach right in the broth. Small enough for a weeknight.
- Time
- 35min
- Steps
- 4
Ingredients
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Allergens
Contains fish and molluscs.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Scrub the clams and discard any broken shells or any that stay open when tapped. Dice the fennel and slice the garlic.
-
2
Soften the fennel in the olive oil for 5 minutes. Add the garlic for 30 seconds, then the crushed tomatoes and seafood stock. Simmer 12 minutes.
-
3
Add the clams, cover and simmer 3 minutes. Cut the cod into 1-inch pieces, add it and cover again for 4 to 6 minutes, until the fish reaches 63°C (145°F) and the clams open.
-
4
Discard any clams that did not open and ladle the stew into warm bowls.
