Cioppino

Cioppino
Photo by Scott Phillips

Ingredients

  • 2/3 cup coarsely chopped celery or fennel (about 2 medium ribs celery or ¼ medium fennel bulb)
  • 1 Tbs. coarsely chopped fresh oregano (or 1 tsp. dried)
  • 2-½ cups (¾ bottle) medium-bodied red wine, such as Zinfandel, Pinot Noir, or Sangiovese
  • 3 large bay leaves
  • 6 cups Shellfish Stock (above)
  • 3 cups coarsely chopped yellow onion (about 2 medium)
  • 2 tsp. fennel seeds
  • + 21 more ingredients
    • 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)
    • Kosher salt and freshly ground black pepper
    • 3 Tbs. coarsely chopped garlic (5 to 6 large cloves)
    • 1 to 1-½ lb. fresh mussels (18 to 24), scrubbed and debearded
    • Kosher salt and freshly ground black pepper
    • 6-½ cups homemade or low-salt chicken broth
    • ¼ cup coarsely chopped fresh basil (or 1 Tbs. dried)
    • ¼ cup chopped fresh flat-leaf parsley
    • 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)
    • 1 cup coarsely chopped carrot (about 2 medium)
    • 8 ¾-inch-thick slices sourdough bread
    • Cioppino Broth (above)
    • ½ tsp. crushed red chile flakes; more to taste
    • ¼ cup olive oil
    • Garlic Chips (above) for garnish
    • ½ cup extra-virgin olive oil
    • Reserved peeled shrimp from above
    • Garlic Oil (above)
    • 4 large cloves garlic
    • 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
    • 4 garlic cloves, minced
    • 1 teaspoon saffron threads
    • 3 (14 1/2-ounce) cans diced tomatoes, undrained
    • 1 cup chopped green bell pepper
    • +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 tablespoon dried crushed red pepper
    • 2 cups dry red wine
    • 1/4 cup olive oil
    • 1/4 teaspoon dried thyme
    • 1 pound unpeeled, large fresh shrimp
    • +34 other ingredients
  • Cioppino
    • 2 cups chopped onion
    • 1 3/4 cups chopped fennel bulb (about 1 small)
    • 8 ounces lump crabmeat, shell pieces removed
    • 2 tablespoons olive oil
    • +11 other ingredients
  • Cioppino
    • 6 ounces tilapia or other firm white fish fillets, cut into 2-inch pieces
    • 1/2 cup chopped green bell pepper
    • 1/2 teaspoon black pepper
    • +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 pound scrod or other white fish fillet
    • 1 green bell pepper
    • 1 tablespoon red-wine vinegar
    • 2 pounds live hard-shelled crabs
    • 1 bay leaf
    • +11 other ingredients


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