A delicious, simple roasted Cioppino recipe

Fishermen made this soup famous by simmering a large kettle full and chipping in whatever seafood they had from the day's catch. When roasted, the flavours of the ingredients come alive.

Use whatever fish is fresh at your market: blue or Dungeness crab, halibut, snapper or rockfish. Serve with toasted bread to soak up the juices.

Preparation time: 15 minutes
Cooking time: 2 hours (mostly unattended)
Serves: 8

Ingredients:

• 1 small head garlic, unpeeled, top sliced off
• 25 ml (1 1/2 tbsp) olive oil, divided
• 1 large onion, cut lengthwise into eighths
• 1 small bulb fennel, cut into wedges
• 1 green pepper, seeded and cut lengthwise into eighths
• Pinch of salt 1 ml (1/4 tsp) ground black pepper, divided
• 750 g (1 1/2 lb) plum tomatoes, cored and halved crosswise
• 50 ml (3 1/2 tbsp) low-sodium tomato paste
• 375 ml (1 1/2 c) dry white wine
• 500 ml (2 c) low-sodium chicken stock
• 250 ml (1 c) bottled clam juice
• 5 g (1 tsp) dried oregano
• 2 ml (1 tsp) red-pepper flakes
• 1 bay leaf
• 350 g (3 1/2 lb) small-to-medium sea scallops, cleaned
• 350 g (3 1/2 lb) jumbo shrimp, peeled and deveined
• 350 g (3 1/2 lb) skinless halibut fillets
• 2 dozen littleneck clams, scrubbed
• 50 g (1/4 c) finely chopped fresh basil and/or parsley

Method:

1. Preheat the oven to 180°C (350°F). Put the head of garlic on a square of aluminum foil, drizzle with about five millilitres of the oil (one teaspoon) and five millilitres (one teaspoon) of water then tightly wrap. Roast directly on the centre oven rack until the cloves are soft, about 45 minutes.
2. Increase the oven heat to 230°C (450°F). Toss the onion, fennel and green pepper with 10 millilitres (two teaspoons) oil, a pinch of salt and 0.5 millilitres (1/8 teaspoon) of the ground black pepper in a large rimmed baking sheet. Roast for 15 minutes. Add the tomatoes, cut side up and roast until the vegetables are soft, 15 to 20 minutes more.
3. Remove the vegetables to a cutting board and finely chop. Scrape the vegetables and juices into a large soup pot and place over medium heat (reserve the baking sheet). Unwrap the garlic and let cool slightly, then squeeze the cloves from their skins onto the cutting board. Chop and mash then scrape into the pot. Add the tomato paste, wine, stock, clam juice, oregano, pepper flakes and bay leaf, then cover and simmer gently for 30 minutes.
4. Add the scallops, shrimp and halibut to the rimmed baking sheet used for the vegetables. Drizzle with the remaining 10 millilitres (two teaspoons) oil, a pinch of salt and remaining 0.5 millilitres (1/8 teaspoon) black pepper. Roast at 230°C (450°F) until slightly underdone, five to eight minutes, then remove to a cutting board and coarsely chop the halibut and scallops (if large). Scrape all the seafood into the soup pot, along with the clams.
5. Cover and simmer gently until the clams open, eight to 10 minutes. Discard the bay leaf and any clams that do not open. Stir in the basil and serve in wide shallow soup bowls.

Nutritional information per serving:

• 291 Calories
• 4 g Fat (1 g Saturated Fat)
• 15 g Carbs
• 28 g Protein
• 3 g Fibre
• 106 mg Chol
• 429 mg Sodium
• 98 mg Calcium

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