Shrimp and Sausage Cioppino


4 servings
¼ cup extra-virgin olive oilextra-virgin olive oil¼
1 large fennel bulb, trimmed and chopped into ½-inch piecesfennel bulb1
4 cloves garlic, peeled and smashedgarlic4
1 large or 2 small shallots, choppedshallot1
½ teaspoon kosher salt, plus ½ teaspoonkosher salt½
¼ teaspoon freshly ground black pepper, plus ¼ teaspoonfreshly ground black pepper¼
1 pound spicy Italian turkey sausage links, casings removedspicy italian turkey sausage1
2 cups white wine, such as Pinot Grigiowhite wine2
¼ cup tomato pastetomato paste¼
3 cups low-sodium chicken brothlow-sodium chicken broth3
1 bay leafbay leaf1
1 pound large shrimp, peeled and deveinedshrimp, large1
1 (15-ounce) can cannellini beans, rinsed and drainedcan cannellini beans1
1 cup fresh basil leaves, choppedbasil leaves1
1 tablespoon chopped fresh thyme leavesfresh thyme1


In a Dutch oven or large saucepan, heat the oil over medium-high heat. Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes.

Uncover the pan and add the shrimp, beans, basil, and thyme. Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. Remove the bay leaf and discard. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Ladle the cioppino into soup bowls and serve with crusty bread.

cook's notes

Serving suggestion: crusty sourdough bread
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