Cioppino

Photo by Scott Phillips

Ingredients

8 ¾-inch-thick slices sourdough bread
1 cup coarsely chopped carrot (about 2 medium)
Garlic Chips (above) for garnish
4 large cloves garlic
½ cup extra-virgin olive oil
6-½ cups homemade or low-salt chicken broth
¼ cup olive oil
+ 21 more ingredients
- 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)
- 2-½ 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
- Cioppino Broth (above)
- 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
- 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)
- 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)
- ½ tsp. crushed red chile flakes; more to taste
- ¼ cup coarsely chopped fresh basil (or 1 Tbs. dried)
- 1 to 1-½ lb. fresh mussels (18 to 24), scrubbed and debearded
- Garlic Oil (above)
- Reserved peeled shrimp from above
- 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
- 2 pounds small clams in shells (about 24), scrubbed
- 1 teaspoon saffron threads
- 4 garlic cloves, minced
- 2 cups chopped onion
- +11 other ingredients
Cioppino
- 1/2 teaspoon dried basil
- 1 dozen littleneck clams
- 1/2 teaspoon pepper
- 1/2 teaspoon dried oregano
- 1 (8-ounce) can no-salt-added tomato sauce
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- 1 (28-ounce) can diced tomatoes
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- 1 teaspoon salt
- 1 tablespoon dried crushed red pepper
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- 1 pound mussels (about 16), scrubbed and debearded
- 1 (8-ounce) bottle clam juice
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- 1/2 teaspoon black pepper
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- 1 lb Manila clams
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- 2 T chopped garlic
- 1/4 onion, thinly sliced
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- 1/2 teaspoon dried hot red pepper flakes
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- 1 tablespoon red-wine vinegar
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