Cioppino

Cioppino
Photo by Scott Phillips

Ingredients

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

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
    • 1 3/4 cups chopped fennel bulb (about 1 small bulb)
    • 1 (8-ounce) bottle clam juice
    • 1 cup dry white wine
    • 4 garlic cloves, minced
    • +11 other ingredients
  • Cioppino
    • 3/4 pound unpeeled medium-size fresh shrimp
    • 1 cup chopped onion
    • 2 tablespoons low-sodium Worcestershire sauce
    • 1/2 teaspoon pepper
    • +31 other ingredients
  • Cioppino
    • 1 (28-ounce) can diced tomatoes
    • 1 tablespoon sugar
    • 1 pound manila or little neck clams, scrubbed
    • 1 (28-ounce) can diced tomatoes
    • +35 other ingredients
  • Cioppino
    • 4 garlic cloves, minced
    • 3 (14.5-ounce) cans diced tomatoes, undrained
    • 1 (8-ounce) bottle clam juice
    • 2 cups chopped onion
    • +11 other ingredients
  • Cioppino
    • 1/2 teaspoon black pepper
    • 6 ounces tilapia or other firm white fish fillets, cut into 2-inch pieces
    • +23 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 sea scallops
    • 4 garlic cloves
    • 1/4 cup olive oil
    • 1/2 pound medium shrimp, shelled, leaving tails and first joint intact
    • 1 medium onion
    • +11 other ingredients


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