Cioppino

Cioppino
Photo by Scott Phillips

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)
  • 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)
  • Garlic Oil (above)
  • Garlic Chips (above) for garnish
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 tsp. fennel seeds
  • + 21 more ingredients
    • 3 cups coarsely chopped yellow onion (about 2 medium)
    • ½ cup extra-virgin olive oil
    • 2-½ cups (¾ bottle) medium-bodied red wine, such as Zinfandel, Pinot Noir, or Sangiovese
    • 8 ¾-inch-thick slices sourdough bread
    • 6-½ cups homemade or low-salt chicken broth
    • Kosher salt and freshly ground black pepper
    • 6 cups Shellfish Stock (above)
    • 6 cups canned whole peeled tomatoes, broken up, with their juices, or diced tomatoes with their juices (2 28-oz. cans)
    • Cioppino Broth (above)
    • 4 large cloves garlic
    • Reserved peeled shrimp from above
    • ¼ cup coarsely chopped fresh basil (or 1 Tbs. dried)
    • Kosher salt and freshly ground black pepper
    • 1 to 1-½ lb. fresh mussels (18 to 24), scrubbed and debearded
    • 2-½ lb. fillets of halibut, monkfish, or other firm-fleshed white fish, cut into 1-inch cubes
    • 1 cup coarsely chopped carrot (about 2 medium)
    • 1 lb. large shrimp (16-20 count)
    • 3 Tbs. coarsely chopped garlic (5 to 6 large cloves)
    • ¼ cup olive oil
    • 3 large bay leaves
    • 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
    • 2 tablespoons olive oil
    • 3 tablespoons red wine vinegar
    • 1 pound medium shrimp, peeled and deveined
    • +12 other ingredients
  • Cioppino
    • 1/4 teaspoon salt
    • 1 cup chopped onion
    • 1/2 teaspoon dried oregano
    • 1/2 cup dry red wine
    • Olive oil-flavored vegetable cooking spray
    • +30 other ingredients
  • Cioppino
    • 2 cups clam juice
    • 6 garlic cloves, chopped
    • 3 pounds Pacific rockfish fillets or other firm white fish, cut into 1 1/2-inch pieces
    • +36 other ingredients
  • Cioppino
    • 1 pound mussels (about 16), scrubbed and debearded
    • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
    • 1/4 teaspoon crushed red pepper
    • +12 other ingredients
  • Cioppino
    • 1 cup reduced-sodium vegetable juice
    • 6 ounces tilapia or other firm white fish fillets, cut into 2-inch pieces
    • 1/2 cup clam juice
    • +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
    • 12 small hard-shelled clams, scrubbed well
    • 1 pound scrod or other white fish fillet
    • 1 bay leaf
    • 1/2 pound sea scallops
    • +12 other ingredients


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