There’s nothing quite like a bracing seafood cioppino to warm you up on a cold winter day. This fisherman’s stew gets a leg up from a well-seasoned stock.
Heat the olive oil in a pot over medium-low heat. Add the shallots, onion, garlic, and ginger and sweat for 5 minutes. Add the chipotle pepper, cardamom pods, tomato product, and saffron and cook for 5 more minutes to combine flavors.
Increase heat to medium-high, add the white wine, and let cook for 10 minutes to reduce and allow the flavors to blend. Add the chicken stock and cook for 10 minutes. Strain through a fine mesh strainer into a large pot.
Place the pot with the broth over medium-low heat. Add the potatoes and simmer until done, about 15-20 minutes. Remove from the broth and set aside.
Reduce heat to low and add the white fish to the broth. Gently simmer for 5 minutes. Remove from the broth and set aside. Add the clams and mussels, cover with a lid, and steam open for approximately 5 minutes. Remove from the broth and set aside.
Increase heat to medium, add the shrimp, and simmer for 3 minutes. Reduce heat to low, and return the potatoes, clams, and mussels to the pot (some in the shell and some out of the shell) along with the fish and reheat briefly.
Plate in a deep bowl. Swirl the herbs into the broth and then spoon over your fish. Enjoy!