Cioppino

Cioppino
Photo by Scott Phillips

Ingredients

  • 1 lb. large shrimp (16-20 count)
  • 6 cups Shellfish Stock (above)
  • ¼ cup olive oil
  • 1 cup coarsely chopped carrot (about 2 medium)
  • Kosher salt and freshly ground black pepper
  • 3 large bay leaves
  • 1 to 1-½ lb. fresh mussels (18 to 24), scrubbed and debearded
  • + 21 more ingredients
    • Cioppino Broth (above)
    • 6-½ cups homemade or low-salt chicken broth
    • 3 cups coarsely chopped yellow onion (about 2 medium)
    • 2 tsp. fennel seeds
    • Garlic Oil (above)
    • 1 to 1-½ lb. small hardshell clams, such as mahogany or cherrystones, scrubbed, or 1 whole Dungeness crab (about 2 lb.), cleaned and cut into sections (have the fishmonger do this)
    • 6 cups canned whole peeled tomatoes, broken up, with their juices, or diced tomatoes with their juices (2 28-oz. cans)
    • ½ tsp. crushed red chile flakes; more to taste
    • 2-½ lb. fillets of halibut, monkfish, or other firm-fleshed white fish, cut into 1-inch cubes
    • ¼ cup coarsely chopped fresh basil (or 1 Tbs. dried)
    • Garlic Chips (above) for garnish
    • 8 ¾-inch-thick slices sourdough bread
    • ¼ cup chopped fresh flat-leaf parsley
    • 3 Tbs. coarsely chopped garlic (5 to 6 large cloves)
    • ½ cup extra-virgin olive oil
    • Reserved peeled shrimp from above
    • 4 large cloves garlic
    • 2-½ cups (¾ bottle) medium-bodied red wine, such as Zinfandel, Pinot Noir, or Sangiovese
    • 1 Tbs. coarsely chopped fresh oregano (or 1 tsp. dried)
    • Kosher salt and freshly ground black pepper
    • 2/3 cup coarsely chopped celery or fennel (about 2 medium ribs celery or ¼ medium fennel bulb)

Cut the garlic cloves into 1/8-inch slices, put them in a small saucepan with the oil, and season with salt and pepper. Cook over low to medium-low heat until the garlic turns light golden brown, 15 to 20 min., adjusting the heat as needed to keep the garlic bubbling gently as it cooks. Remove fr...

View full recipe at Fine Cooking

Comments

Variations on Cioppino

  • Cioppino
    • 8 ounces lump crabmeat, shell pieces removed
    • 1 3/4 cups chopped fennel bulb (about 1 small bulb)
    • 1 (8-ounce) bottle clam juice
    • +12 other ingredients
  • Cioppino
    • 2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
    • 1/2 teaspoon dried basil
    • +33 other ingredients
  • Cioppino
    • 1 tablespoon dried oregano
    • 1 tablespoon lemon juice
    • 1 tablespoon dried basil
    • 1 tablespoon dried basil
    • 1 tablespoon dried oregano
    • +34 other ingredients
  • Cioppino
    • 8 ounces lump crabmeat, shell pieces removed
    • 2 pounds small clams in shells (about 24), scrubbed
    • 4 garlic cloves, minced
    • +12 other ingredients
  • Cioppino
    • 1/2 cup chopped green bell pepper
    • 1/2 cup chopped green bell pepper
    • 1/2 cup chopped fresh parsley
    • +22 other ingredients
  • Cioppino
    • 1 T vegetable oil
    • 1 lb Manila clams
    • 1 lb black mussels
    • 4 crab legs
    • 2 T chopped garlic
    • 1/4 onion, thinly sliced
    • +10 other ingredients
  • Cioppino
    • 1/2 pound medium shrimp, shelled, leaving tails and first joint intact
    • 1/4 cup olive oil
    • 4 garlic cloves
    • 2 tablespoons fresh parsley leaves
    • +12 other ingredients


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