Pumpkin Cioppino


  1.  Heat oil in a large pot over medium heat until shimmering. Add fennel and shallots, cook for about 5 min until soft. Add garlic, fresh thyme, rosemary, bay leaves, and orange peel. Cook until very fragrant, about 1-2 min.
  2. Add Marsala and bay leaves, bring to a heavy simmer. Cook down by half. Add red pepper flakes, tomatoes, pumpkin puree, clam juice, and water. Bring to a simmer and cook for about 20 min. Stir often.
  3. Remove bay leaves and orange peel.
  4. Add shrimp, scallops, and cod, be careful not to stir too much. Cover and cook for 5 min.
  5. Add mussels, cover again, cook for 5 min or until the cod is completely cooked through. Season with salt and pepper to taste.
  6. Serve with crusty bread, garnish with fennel fronds and a drizzle of good olive oil.


  • 1/2 cup Roma® extra virgin olive oil
  • 1 fennel, bulb, julienned, reserve fennel fronds for garnishing
  • 4 Peak Fresh Produce® Garlic, Clove(s), thinly sliced
  • 2 Peak Fresh Produce® Shallot(s), julienned
  • 1 tsp Peak Fresh Produce® Thyme, Fresh, minced
  • 1 tsp Peak Fresh Produce® Rosemary, Fresh, minced
  • 2 Roma® Bay Leaves
  • 1/4 tsp Roma® Red Pepper Flakes
  • 1 large peel orange zest
  • 1 cup Piancone® marsala cooking wine
  • 14 oz Contigo® whole peeled tomatoes, torn
  • 8 oz pumpkin, puree, (or Roasted Pie Pumpkins, Pureed)
  • 10 oz Roma® Clam Juice
  • 2 cups water
  • 1 lb Empire's Treasure® Mussels
  • 1/2 lb Bay Winds® Shrimp, White 21-25 Count
  • 1/2 lb Empire's Treasure® Scallops
  • 1 lb Bay Winds® Pacific Cod Fillet(s), cut into 1 in. chunks