Cioppino

Cioppino
Photo by Scott Phillips

Ingredients

  • 3 large bay leaves
  • 8 ¾-inch-thick slices sourdough bread
  • 6 cups Shellfish Stock (above)
  • 1 Tbs. coarsely chopped fresh oregano (or 1 tsp. dried)
  • 6 cups canned whole peeled tomatoes, broken up, with their juices, or diced tomatoes with their juices (2 28-oz. cans)
  • Garlic Oil (above)
  • 3 cups coarsely chopped yellow onion (about 2 medium)
  • + 21 more ingredients
    • 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)
    • ½ tsp. crushed red chile flakes; more to taste
    • ¼ cup olive oil
    • Cioppino Broth (above)
    • Garlic Chips (above) for garnish
    • 1 cup coarsely chopped carrot (about 2 medium)
    • 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
    • Reserved peeled shrimp from above
    • 1 lb. large shrimp (16-20 count)
    • 4 large cloves garlic
    • ¼ cup chopped fresh flat-leaf parsley
    • ¼ cup coarsely chopped fresh basil (or 1 Tbs. dried)
    • 3 Tbs. coarsely chopped garlic (5 to 6 large cloves)
    • 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)
    • 2-½ cups (¾ bottle) medium-bodied red wine, such as Zinfandel, Pinot Noir, or Sangiovese
    • ½ cup extra-virgin olive oil
    • Kosher salt and freshly ground black pepper

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
    • 3 (14 1/2-ounce) cans diced tomatoes, undrained
    • 1 cup chopped green bell pepper
    • 1 3/4 cups chopped fennel bulb (about 1 small bulb)
    • +12 other ingredients
  • Cioppino
    • 1/2 teaspoon pepper
    • 1 tablespoon cornmeal
    • 1 dozen littleneck clams
    • 1/2 pound fresh or frozen perch fillets, skinned and cut into 1-inch pieces
    • +31 other ingredients
  • Cioppino
    • 2 cups clam juice
    • 6 garlic cloves, chopped
    • 1 tablespoon sugar
    • 1 pound unpeeled, large fresh shrimp
    • 1 tablespoon sugar
    • 1 tablespoon dried oregano
    • +33 other ingredients
  • Cioppino
    • 1 pound medium shrimp, peeled and deveined
    • 1 teaspoon saffron threads
    • 1/4 teaspoon crushed red pepper
    • +12 other ingredients
  • Cioppino
    • 1/2 cup water
    • 2 (14 1/2-ounce) cans no-salt-added diced tomatoes, undrained
    • 1/2 cup water
    • 1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese
    • +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
    • 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


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