Cioppino

Cioppino
Photo by Scott Phillips

Ingredients

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

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 (8-ounce) can no-salt-added tomato sauce
    • 2 tablespoons low-sodium Worcestershire sauce
    • 1/2 teaspoon dried oregano
    • 2 teaspoons olive oil
    • +31 other ingredients
  • Cioppino
    • Garnish: chopped fresh parsley
    • 1 teaspoon salt
    • 2 loaves sourdough bread
    • 2 cups dry red wine
    • +35 other ingredients
  • Cioppino
    • 2 pounds small clams in shells (about 24), scrubbed
    • 1 pound medium shrimp, peeled and deveined
    • 1 cup chopped green bell pepper
    • +12 other ingredients
  • Cioppino
    • 6 ounces red snapper fillets, skinned and cut into 2-inch pieces
    • 1/4 teaspoon salt
    • 1/2 cup chopped green bell pepper
    • +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
    • +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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