Cioppino

Cioppino
Photo by Scott Phillips

Ingredients

  • 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)
  • 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
  • 6 cups canned whole peeled tomatoes, broken up, with their juices, or diced tomatoes with their juices (2 28-oz. cans)
  • Cioppino Broth (above)
  • ½ tsp. crushed red chile flakes; more to taste
  • + 21 more ingredients
    • 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)
    • ¼ cup olive oil
    • Garlic Chips (above) for garnish
    • 1 to 1-½ lb. fresh mussels (18 to 24), scrubbed and debearded
    • 1 lb. large shrimp (16-20 count)
    • 1 cup coarsely chopped carrot (about 2 medium)
    • 8 ¾-inch-thick slices sourdough bread
    • ½ cup extra-virgin olive oil
    • Kosher salt and freshly ground black pepper
    • 6-½ cups homemade or low-salt chicken broth
    • Reserved peeled shrimp from above
    • ¼ cup coarsely chopped fresh basil (or 1 Tbs. dried)
    • 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

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
    • 4 garlic cloves, minced
    • 1 teaspoon saffron threads
    • 3 (14 1/2-ounce) cans diced tomatoes, undrained
    • 1 cup chopped green bell pepper
    • +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
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  • Cioppino
    • 1 tablespoon ground black pepper
    • 1 tablespoon dried crushed red pepper
    • 2 cups dry red wine
    • 1/4 cup olive oil
    • 1/4 teaspoon dried thyme
    • +34 other ingredients
  • Cioppino
    • 2 cups chopped onion
    • 1 3/4 cups chopped fennel bulb (about 1 small)
    • 8 ounces lump crabmeat, shell pieces removed
    • 2 tablespoons olive oil
    • +11 other ingredients
  • Cioppino
    • 1/2 cup chopped green bell pepper
    • 1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese
    • 1 cup reduced-sodium vegetable 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
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  • Cioppino
    • 4 garlic cloves
    • 1/4 cup olive oil
    • 1 medium onion
    • 1 1/2 cups dry white wine
    • 1 teaspoon dried oregano
    • 1/2 teaspoon dried hot red pepper flakes
    • +10 other ingredients


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