Cioppino

Cioppino
Photo by Scott Phillips

Ingredients

  • Kosher salt and freshly ground black pepper
  • Cioppino Broth (above)
  • 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
  • 4 large cloves garlic
  • Reserved peeled shrimp from above
  • + 21 more ingredients
    • ½ cup extra-virgin olive oil
    • 3 Tbs. coarsely chopped garlic (5 to 6 large cloves)
    • ¼ cup chopped fresh flat-leaf parsley
    • 8 ¾-inch-thick slices sourdough bread
    • Garlic Chips (above) for garnish
    • ¼ cup coarsely chopped fresh basil (or 1 Tbs. dried)
    • 2-½ lb. fillets of halibut, monkfish, or other firm-fleshed white fish, cut into 1-inch cubes
    • 6 cups canned whole peeled tomatoes, broken up, with their juices, or diced tomatoes with their juices (2 28-oz. cans)
    • 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)
    • Garlic Oil (above)
    • 2 tsp. fennel seeds
    • 3 cups coarsely chopped yellow onion (about 2 medium)
    • 6-½ cups homemade or low-salt chicken broth
    • 1 to 1-½ lb. fresh mussels (18 to 24), scrubbed and debearded
    • 3 large bay leaves
    • Kosher salt and freshly ground black pepper
    • 1 cup coarsely chopped carrot (about 2 medium)
    • ¼ cup olive oil
    • 6 cups Shellfish Stock (above)
    • 1 lb. large shrimp (16-20 count)
    • 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 tablespoon cornmeal
    • 2 teaspoons olive oil
    • 1/2 pound fresh or frozen perch fillets, skinned and cut into 1-inch pieces
    • +32 other ingredients
  • Cioppino
    • 1 bay leaf
    • 1 (8-ounce) can tomato sauce
    • 6 garlic cloves, chopped
    • +36 other ingredients
  • Cioppino
    • 1 (8-ounce) bottle clam juice
    • 1 cup dry white wine
    • 1 3/4 cups chopped fennel bulb (about 1 small)
    • 4 garlic cloves, minced
    • +11 other ingredients
  • Cioppino
    • 3 garlic cloves, minced
    • 6 ounces tilapia or other firm white fish fillets, cut into 2-inch pieces
    • 1/2 cup clam juice
    • 1/4 teaspoon salt
    • +21 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 bay leaf
    • 1/4 cup olive oil
    • 1/2 pound medium shrimp, shelled, leaving tails and first joint intact
    • 2 pounds live hard-shelled crabs
    • +12 other ingredients


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