Cioppino

Cioppino
Photo by Scott Phillips

Ingredients

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

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
    • 3 (14 1/2-ounce) cans diced tomatoes, undrained
    • 1 cup chopped green bell pepper
    • 1 3/4 cups chopped fennel bulb (about 1 small bulb)
    • +12 other ingredients
  • Cioppino
    • 1/2 teaspoon pepper
    • 1 dozen littleneck clams
    • 1/2 pound fresh or frozen perch fillets, skinned and cut into 1-inch pieces
    • 1/4 teaspoon salt
    • +31 other ingredients
  • Cioppino
    • 1 tablespoon sugar
    • 1 bay leaf
    • 1 pound manila or little neck clams, scrubbed
    • 1 (28-ounce) can diced tomatoes
    • +35 other ingredients
  • Cioppino
    • 2 pounds small clams in shells (about 24), scrubbed
    • 1 pound medium shrimp, peeled and deveined
    • 1 cup chopped green bell pepper
    • +12 other ingredients
  • Cioppino
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon salt
    • 2 (14 1/2-ounce) cans no-salt-added diced tomatoes, undrained
    • 1/2 cup water
    • 1/4 teaspoon salt
    • +20 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
    • 2 pounds live hard-shelled crabs
    • 1 tablespoon red-wine vinegar
    • 1 green bell pepper
    • 1 28-to 32-ounce can whole tomatoes including juice
    • +12 other ingredients


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