Cioppino

Cioppino
Photo by Scott Phillips

Ingredients

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

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
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  • Cioppino
    • 1 (8-ounce) can tomato sauce
    • 2 onions, diced
    • Garnish: chopped fresh parsley
    • 1 teaspoon salt
    • 2 loaves sourdough bread
    • 2 cups dry red wine
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  • Cioppino
    • 2 pounds small clams in shells (about 24), scrubbed
    • 1 pound medium shrimp, peeled and deveined
    • 8 ounces lump crabmeat, shell pieces removed
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  • Cioppino
    • 1/2 cup water
    • 1/4 teaspoon salt
    • 1/2 cup chopped fresh parsley
    • 1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese
    • 3 garlic cloves, minced
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  • 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
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  • Cioppino
    • 12 small hard-shelled clams, scrubbed well
    • 1/2 pound sea scallops
    • 2 tablespoons fresh parsley leaves
    • 1 pound scrod or other white fish fillet
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