Cioppino

Cioppino
Photo by Scott Phillips

Ingredients

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

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
    • 1/4 teaspoon salt
    • 1 cup chopped onion
    • 1/2 teaspoon dried oregano
    • 1/2 cup dry red wine
    • Olive oil-flavored vegetable cooking spray
    • +30 other ingredients
  • Cioppino
    • 3 whole-cooked Dungeness crabs, (about 6 pounds) or about 6 pounds lobster, steamed
    • 1 bay leaf
    • 2 onions, diced
    • +36 other ingredients
  • Cioppino
    • 2 pounds small clams in shells (about 24), scrubbed
    • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
    • 1 cup chopped green bell pepper
    • +12 other ingredients
  • Cioppino
    • 1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese
    • 1/2 cup chopped green bell pepper
    • +23 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 green bell pepper
    • 1 28-to 32-ounce can whole tomatoes including juice
    • 2 tablespoons fresh parsley leaves
    • +13 other ingredients


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