Cioppino

Cioppino
Photo by Scott Phillips

Ingredients

  • 1 lb. large shrimp (16-20 count)
  • 1 cup coarsely chopped carrot (about 2 medium)
  • 8 ¾-inch-thick slices sourdough bread
  • Cioppino Broth (above)
  • ¼ cup chopped fresh flat-leaf parsley
  • 6 cups canned whole peeled tomatoes, broken up, with their juices, or diced tomatoes with their juices (2 28-oz. cans)
  • ¼ cup olive oil
  • + 21 more ingredients
    • 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)
    • 2-½ cups (¾ bottle) medium-bodied red wine, such as Zinfandel, Pinot Noir, or Sangiovese
    • 3 large bay leaves
    • 6 cups Shellfish Stock (above)
    • 3 cups coarsely chopped yellow onion (about 2 medium)
    • 2 tsp. fennel seeds
    • 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)
    • Kosher salt and freshly ground black pepper
    • 3 Tbs. coarsely chopped garlic (5 to 6 large cloves)
    • 1 to 1-½ lb. fresh mussels (18 to 24), scrubbed and debearded
    • Kosher salt and freshly ground black pepper
    • 6-½ cups homemade or low-salt chicken broth
    • ¼ cup coarsely chopped fresh basil (or 1 Tbs. dried)
    • Garlic Chips (above) for garnish
    • ½ cup extra-virgin olive oil
    • Reserved peeled shrimp from above
    • Garlic Oil (above)
    • 4 large cloves garlic
    • 2-½ lb. fillets of halibut, monkfish, or other firm-fleshed white fish, cut into 1-inch cubes
    • 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
    • 3 whole-cooked Dungeness crabs, (about 6 pounds) or about 6 pounds lobster, steamed
    • 1 bay leaf
    • 2 onions, diced
    • +36 other ingredients
  • Cioppino
    • 1 (8-ounce) bottle clam juice
    • 2 pounds small clams in shells (about 24), scrubbed
    • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
    • +12 other ingredients
  • Cioppino
    • 1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese
    • 1/2 cup chopped green bell pepper
    • +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 green bell pepper
    • 1 28-to 32-ounce can whole tomatoes including juice
    • 2 tablespoons fresh parsley leaves
    • +13 other ingredients


Best Wine Deals

See More Deals





Snooth Media Network