Cioppino

Cioppino
Photo by Scott Phillips

Ingredients

  • 3 large bay leaves
  • ½ tsp. crushed red chile flakes; more to taste
  • Garlic Oil (above)
  • Kosher salt and freshly ground black pepper
  • ½ cup extra-virgin olive oil
  • 1 Tbs. coarsely chopped fresh oregano (or 1 tsp. dried)
  • ¼ cup olive oil
  • + 21 more ingredients
    • 1 to 1-½ lb. fresh mussels (18 to 24), scrubbed and debearded
    • 1 cup coarsely chopped carrot (about 2 medium)
    • Garlic Chips (above) for garnish
    • 1 lb. large shrimp (16-20 count)
    • 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)
    • Reserved peeled shrimp from above
    • 2-½ cups (¾ bottle) medium-bodied red wine, such as Zinfandel, Pinot Noir, or Sangiovese
    • Cioppino Broth (above)
    • 2/3 cup coarsely chopped celery or fennel (about 2 medium ribs celery or ¼ medium fennel bulb)
    • 2 tsp. fennel seeds
    • 6 cups Shellfish Stock (above)
    • 2-½ lb. fillets of halibut, monkfish, or other firm-fleshed white fish, cut into 1-inch cubes
    • 6 cups canned whole peeled tomatoes, broken up, with their juices, or diced tomatoes with their juices (2 28-oz. cans)
    • 3 cups coarsely chopped yellow onion (about 2 medium)
    • 3 Tbs. coarsely chopped garlic (5 to 6 large cloves)
    • ¼ cup coarsely chopped fresh basil (or 1 Tbs. dried)
    • ¼ cup chopped fresh flat-leaf parsley
    • Kosher salt and freshly ground black pepper
    • 8 ¾-inch-thick slices sourdough bread
    • 4 large cloves garlic
    • 6-½ cups homemade or low-salt chicken broth

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
    • 8 ounces lump crabmeat, shell pieces removed
    • 2 tablespoons olive oil
    • 3 tablespoons red wine vinegar
    • 1 pound medium shrimp, peeled and deveined
    • +11 other ingredients
  • Cioppino
    • 1 (8-ounce) can no-salt-added tomato sauce
    • 2 cloves garlic, minced
    • 1/2 teaspoon dried basil
    • 1/2 cup dry red wine
    • +31 other ingredients
  • Cioppino
    • 1/4 teaspoon dried thyme
    • 1 pound unpeeled, large fresh shrimp
    • 1 tablespoon dried oregano
    • 1 bay leaf
    • 1/4 teaspoon dried thyme
    • +34 other ingredients
  • Cioppino
    • 1 (8-ounce) bottle clam juice
    • 1 cup dry white wine
    • 2 tablespoons olive oil
    • 3 tablespoons red wine vinegar
    • 2 cups chopped onion
    • +10 other ingredients
  • Cioppino
    • 1 cup reduced-sodium vegetable juice
    • 1/2 cup chopped fresh parsley
    • 6 ounces tilapia or other firm white fish fillets, cut into 2-inch pieces
    • +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 tablespoon tomato paste
    • 1/2 teaspoon dried hot red pepper flakes
    • 1 teaspoon dried oregano
    • 1 bay leaf
    • +12 other ingredients


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