Cioppino

Cioppino
Photo by Scott Phillips

Ingredients

  • 3 large bay leaves
  • 1 Tbs. coarsely chopped fresh oregano (or 1 tsp. dried)
  • 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)
  • + 21 more ingredients
    • 4 large cloves garlic
    • Garlic Oil (above)
    • Reserved peeled shrimp from above
    • Garlic Chips (above) for garnish
    • 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
    • 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)
    • 2-½ 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)
    • 2/3 cup coarsely chopped celery or fennel (about 2 medium ribs celery or ¼ medium fennel bulb)
    • ¼ cup olive oil
    • ¼ cup chopped fresh flat-leaf parsley
    • 2 tsp. fennel seeds
    • 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
    • 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 dry red wine
    • Garnish: chopped fresh parsley
    • 2 onions, diced
    • 1 pound unpeeled, large fresh shrimp
    • 2 loaves sourdough bread
    • +34 other ingredients
  • Cioppino
    • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
    • 1/4 teaspoon crushed red pepper
    • 1 cup chopped green bell pepper
    • +12 other ingredients
  • Cioppino
    • 1/4 teaspoon salt
    • 1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese
    • +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
    • 1/2 pound sea scallops
    • 4 garlic cloves
    • 1/4 cup olive oil
    • 1/2 pound medium shrimp, shelled, leaving tails and first joint intact
    • 1 medium onion
    • +11 other ingredients


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