Cioppino

Cioppino
Photo by Scott Phillips

Ingredients

  • 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
  • 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 to 1-½ lb. fresh mussels (18 to 24), scrubbed and debearded
  • + 21 more ingredients
    • Kosher salt and freshly ground black pepper
    • ¼ cup coarsely chopped fresh basil (or 1 Tbs. dried)
    • Reserved peeled shrimp from above
    • 4 large cloves garlic
    • Cioppino Broth (above)
    • 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
    • 6-½ cups homemade or low-salt chicken broth
    • ½ tsp. crushed red chile flakes; more to taste
    • 8 ¾-inch-thick slices sourdough bread
    • 2-½ cups (¾ bottle) medium-bodied red wine, such as Zinfandel, Pinot Noir, or Sangiovese
    • ½ cup extra-virgin olive oil
    • 3 cups coarsely chopped yellow onion (about 2 medium)
    • 2 tsp. fennel seeds
    • ¼ cup chopped fresh flat-leaf parsley
    • 2/3 cup coarsely chopped celery or fennel (about 2 medium ribs celery or ¼ medium fennel bulb)
    • Garlic Chips (above) for garnish
    • Garlic Oil (above)
    • 1 Tbs. coarsely chopped fresh oregano (or 1 tsp. dried)
    • 3 large bay leaves

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
    • 1 3/4 cups chopped fennel bulb (about 1 small bulb)
    • 1 (8-ounce) bottle clam juice
    • 1 cup dry white wine
    • 4 garlic cloves, minced
    • +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 teaspoon salt
    • 1 tablespoon ground black pepper
    • 1 bay leaf
    • +36 other ingredients
  • Cioppino
    • 8 ounces lump crabmeat, shell pieces removed
    • 2 pounds small clams in shells (about 24), scrubbed
    • 4 garlic cloves, minced
    • +12 other ingredients
  • Cioppino
    • 1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese
    • 2 (14 1/2-ounce) cans no-salt-added diced tomatoes, undrained
    • +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 28-to 32-ounce can whole tomatoes including juice
    • 2 tablespoons fresh parsley leaves
    • 1 tablespoon red-wine vinegar
    • +13 other ingredients


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