Cioppino

Cioppino
Photo by Scott Phillips

Ingredients

  • 3 large bay leaves
  • 1 to 1-½ lb. fresh mussels (18 to 24), scrubbed and debearded
  • Reserved peeled shrimp from above
  • 4 large cloves garlic
  • Cioppino Broth (above)
  • 6-½ cups homemade or low-salt chicken broth
  • 8 ¾-inch-thick slices sourdough bread
  • + 21 more ingredients
    • 2-½ cups (¾ bottle) medium-bodied red wine, such as Zinfandel, Pinot Noir, or Sangiovese
    • 3 cups coarsely chopped yellow onion (about 2 medium)
    • 2 tsp. fennel seeds
    • ¼ cup chopped fresh flat-leaf parsley
    • Garlic Oil (above)
    • 1 Tbs. coarsely chopped fresh oregano (or 1 tsp. dried)
    • 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)
    • ½ tsp. crushed red chile flakes; more to taste
    • ¼ cup olive oil
    • 3 Tbs. coarsely chopped garlic (5 to 6 large cloves)
    • 1 lb. large shrimp (16-20 count)
    • 1 cup coarsely chopped carrot (about 2 medium)
    • 2-½ lb. fillets of halibut, monkfish, or other firm-fleshed white fish, cut into 1-inch cubes
    • Kosher salt and freshly ground black pepper
    • ¼ cup coarsely chopped fresh basil (or 1 Tbs. dried)
    • 6 cups canned whole peeled tomatoes, broken up, with their juices, or diced tomatoes with their juices (2 28-oz. cans)
    • 6 cups Shellfish Stock (above)
    • Kosher salt and freshly ground black pepper
    • ½ cup extra-virgin olive oil
    • Garlic Chips (above) for garnish
    • 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
    • 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 pound manila or little neck clams, scrubbed
    • 1/4 teaspoon dried thyme
    • 1 tablespoon dried oregano
    • 1 tablespoon lemon juice
    • +35 other ingredients
  • Cioppino
    • 1/4 teaspoon crushed red pepper
    • 1 pound mussels (about 16), scrubbed and debearded
    • 8 ounces lump crabmeat, shell pieces removed
    • +12 other ingredients
  • Cioppino
    • 1/2 teaspoon black pepper
    • 1/2 cup water
    • 6 ounces tilapia or other firm white fish fillets, cut into 2-inch pieces
    • +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 teaspoon dried hot red pepper flakes
    • 1 teaspoon dried oregano
    • 1 1/2 cups dry white wine
    • 1 medium onion
    • +12 other ingredients


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