Cioppino

Cioppino
Photo by Scott Phillips

Ingredients

  • ¼ cup olive oil
  • Cioppino Broth (above)
  • 6 cups canned whole peeled tomatoes, broken up, with their juices, or diced tomatoes with their juices (2 28-oz. cans)
  • 1 lb. large shrimp (16-20 count)
  • 3 cups coarsely chopped yellow onion (about 2 medium)
  • 2 tsp. fennel seeds
  • 1 Tbs. coarsely chopped fresh oregano (or 1 tsp. dried)
  • + 21 more ingredients
    • 6 cups Shellfish Stock (above)
    • 3 large bay leaves
    • Kosher salt and freshly ground black pepper
    • 3 Tbs. coarsely chopped garlic (5 to 6 large cloves)
    • ¼ cup coarsely chopped fresh basil (or 1 Tbs. dried)
    • 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)
    • ¼ cup chopped fresh flat-leaf parsley
    • Kosher salt and freshly ground black pepper
    • 8 ¾-inch-thick slices sourdough bread
    • ½ tsp. crushed red chile flakes; more to taste
    • 4 large cloves garlic
    • ½ cup extra-virgin olive oil
    • 6-½ cups homemade or low-salt chicken broth
    • 1 to 1-½ lb. fresh mussels (18 to 24), scrubbed and debearded
    • Reserved peeled shrimp from above
    • 1 cup coarsely chopped carrot (about 2 medium)
    • Garlic Chips (above) for garnish
    • 2-½ cups (¾ bottle) medium-bodied red wine, such as Zinfandel, Pinot Noir, or Sangiovese
    • Garlic Oil (above)
    • 2-½ lb. fillets of halibut, monkfish, or other firm-fleshed white fish, cut into 1-inch cubes
    • 2/3 cup coarsely chopped celery or fennel (about 2 medium ribs celery or ¼ medium fennel bulb)

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 pound mussels (about 16), scrubbed and debearded
    • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
    • +13 other ingredients
  • Cioppino
    • 1/2 cup dry red wine
    • 3/4 pound unpeeled medium-size fresh shrimp
    • 1 cup chopped onion
    • 1 tablespoon cornmeal
    • +31 other ingredients
  • Cioppino
    • 1 teaspoon salt
    • 2 loaves sourdough bread
    • 2 cups dry red wine
    • 1 (8-ounce) can tomato sauce
    • 1 tablespoon dried basil
    • +17 other ingredients
  • Cioppino
    • 8 ounces lump crabmeat, shell pieces removed
    • 1 teaspoon saffron threads
    • 4 garlic cloves, minced
    • 1 3/4 cups chopped fennel bulb (about 1 small)
    • +11 other ingredients
  • Cioppino
    • 1/2 cup water
    • 2 (14 1/2-ounce) cans no-salt-added diced tomatoes, undrained
    • 1/2 cup chopped green bell pepper
    • +9 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
    • 12 small hard-shelled clams, scrubbed well
    • 1/2 pound sea scallops
    • 2 tablespoons fresh parsley leaves
    • 1 pound scrod or other white fish fillet
    • +12 other ingredients


Best Wine Deals

See More Deals »






Snooth Media Network