Cioppino (Seafood Stew) with Turbot Bone Broth

Cioppino with Mussels and Pickerel, Made with Turbot Bone Broth

Recipe by First Fish Foodie

Prep Time: 20 Minutes

Cook Time: 2 hr 30 Minutes

Ingredients:

• Turbot Bones

• Fennel

• Carrots

• Celery

• Onions

• White Wine

• Garlic

• Salt and pepper

• Water

• Crushed Tomatoes

• Mussels

• Pickerel Fillets

• Lemon Slices

Preparation: 

Start by roughly chopping your celery, carrots, fennel, and onions. Preheat your Dutch oven or stew pot with a bit of oil over medium-high heat, then add the vegetables to soften. Once softened, add your aromatics—this recipe uses fennel fronds, garlic, bay leaves, and peppercorns, but feel free to use whatever you like in a stock.

Add a splash of white wine, then your turbot bones (tip: pat the bones dry beforehand for best results). Pour in about 2 cups of water, cover with a lid, and let simmer for 1 hour. After an hour, remove the large pieces of bone and vegetables to make straining easier. Pour the stock through a strainer lined with cheesecloth or a paper towel to catch any small solids. Set the fish stock aside.

To start the Cioppino, prep another mirepoix by finely chopping carrots, onions, celery, and optional fennel. Once the vegetables soften, add minced garlic, salt, pepper, rosemary, and thyme. Add another splash of white wine for acidity, then stir in a jar of crushed tomatoes. Then add back in about a cup and a half of your fish stock into the stew. Let the base simmer for about 1 hour to deepen the flavour.

While it simmers, pat dry your pickerel fillets. Season with olive oil, salt, and pepper, then roast at 425°F for about 8 minutes. Remove them just before they’re fully cooked—they’ll finish in the stew. After the Cioppino base has simmered for an hour, add about a pound of mussels and cook until the shells open. Add the pickerel fillets and let everything meld together for another 10 minutes. Once ready, ladle into bowls and garnish with lemon slices and a few fennel fronds for colour. Chef's recommendation -- Serve with a good loaf of bread. Enjoy!