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
  • 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)
  • + 21 more ingredients
    • 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)
    • 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)
    • 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
    • Cioppino Broth (above)
    • 8 ¾-inch-thick slices sourdough bread
    • 1 cup coarsely chopped carrot (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)
    • ¼ cup chopped fresh flat-leaf parsley

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
    • 4 garlic cloves, minced
    • 1 teaspoon saffron threads
    • 3 (14 1/2-ounce) cans diced tomatoes, undrained
    • 1 cup chopped green bell pepper
    • +11 other ingredients
  • Cioppino
    • 3/4 pound unpeeled medium-size fresh shrimp
    • 1 cup chopped onion
    • 2 tablespoons low-sodium Worcestershire sauce
    • 1/2 teaspoon pepper
    • +31 other ingredients
  • Cioppino
    • 1 tablespoon dried crushed red pepper
    • 2 cups dry red wine
    • 1/4 cup olive oil
    • 1/4 teaspoon dried thyme
    • 1 pound unpeeled, large fresh shrimp
    • +34 other ingredients
  • Cioppino
    • 2 cups chopped onion
    • 1 3/4 cups chopped fennel bulb (about 1 small)
    • 8 ounces lump crabmeat, shell pieces removed
    • 2 tablespoons olive oil
    • +11 other ingredients
  • Cioppino
    • 6 ounces tilapia or other firm white fish fillets, cut into 2-inch pieces
    • 1/2 cup chopped green bell pepper
    • 1/2 teaspoon black 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
    • 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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