Cioppino

Cioppino
Photo by Scott Phillips

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)
  • ½ tsp. crushed red chile flakes; more to taste
  • 1 lb. large shrimp (16-20 count)
  • 3 cups coarsely chopped yellow onion (about 2 medium)
  • + 21 more ingredients
    • 2 tsp. fennel seeds
    • 1 Tbs. coarsely chopped fresh oregano (or 1 tsp. dried)
    • 6 cups Shellfish Stock (above)
    • 3 large bay leaves
    • Kosher salt and freshly ground black pepper
    • 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
    • ½ cup extra-virgin olive oil
    • 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
    • ¼ cup olive oil
    • Cioppino Broth (above)
    • 2-½ cups (¾ bottle) medium-bodied red wine, such as Zinfandel, Pinot Noir, or Sangiovese
    • Garlic Oil (above)
    • 2-½ lb. fillets of halibut, monkfish, or other firm-fleshed white fish, cut into 1-inch cubes
    • 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
    • 2 pounds small clams in shells (about 24), scrubbed
    • 1 teaspoon saffron threads
    • 4 garlic cloves, minced
    • 2 cups chopped onion
    • +11 other ingredients
  • Cioppino
    • 1/2 pound fresh or frozen perch fillets, skinned and cut into 1-inch pieces
    • 1 dozen littleneck clams
    • 1/2 teaspoon pepper
    • +32 other ingredients
  • Cioppino
    • 6 garlic cloves, chopped
    • 1 green bell pepper, chopped
    • 2 cups clam juice
    • 1/4 cup olive oil
    • 1 tablespoon dried crushed red pepper
    • +34 other ingredients
  • Cioppino
    • 1 (8-ounce) bottle clam juice
    • 1 cup dry white wine
    • 2 tablespoons olive oil
    • 3 tablespoons red wine vinegar
    • 2 cups chopped onion
    • +10 other ingredients
  • Cioppino
    • 6 ounces red snapper fillets, skinned and cut into 2-inch pieces
    • 6 ounces red snapper fillets, skinned and 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 tablespoon red-wine vinegar
    • 1 green bell pepper
    • 1 tablespoon tomato paste
    • 4 garlic cloves
    • +12 other ingredients


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