Floating Olive Branch
Citrus & Spice Cioppino


1 tablespoon Blood Orange Aromatizado Olive Oil 

1 tablespoon Jalapeño Aromatizado Olive Oil 

1/2 cup yellow onion, peeled and sliced 

1/2 cup fresh fennel, sliced 

1/4 cup white wine 

2 tablespoons Sicilian Lemon White Balsamic 

8oz clam juice 

1 cup vegetable broth 

1 (14.5oz) can whole peeled tomatoes, do not drain 

1 pinch saffron 

1/2 teaspoon Spicy Citrus Seasoning 

8oz fresh shrimp 

2 white fish fillets, cut into 4 even portions 

1 dozen mussels 

4 Dungeness crab leg clusters 

Fleur de Sel, to taste 

1 tablespoon fennel fronds 

1 tablespoon fresh chives, chopped 

Toasted crostini or rustic bread 


Heat oils in a large pot over medium-high heat. Once hot, add the onion, fennel, and sauté for 3 minutes or until tender. Deglaze the pan with wine and vinegar and cook until the liquid evaporates. Add the clam juice, broth, canned tomatoes, saffron, and seasoning, stir to combine, and bring to a simmer, using a spoon to break up the whole tomatoes into smaller pieces. Once simmering, reduce heat to low and cover. Cook for 10 minutes, stirring occasionally. Gently nestle the seafood (shrimp, white fish, mussels, and crab clusters) into the broth as best as possible, cover, and continue to cook for 15-25 minutes or until the seafood is cooked through (and the mussels have opened, discard any mussels that have not opened). Season the Cioppino to taste with salt and divide evenly between bowls. Garnish with fennel fronds and chopped chives before serving. We recommend an excellent crostini or toasted slices of rustic bread to serve alongside for dipping and sopping.