Cioppino

Cioppino
Photo by Scott Phillips

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

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 cup chopped green pepper
    • 2 tablespoons dried parsley flakes
    • 3/4 pound unpeeled medium-size fresh shrimp
    • 1 cup chopped green pepper
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  • Cioppino
    • 1 bay leaf
    • 1 bay leaf
    • 1/4 teaspoon dried thyme
    • 3 whole-cooked Dungeness crabs, (about 6 pounds) or about 6 pounds lobster, steamed
    • +35 other ingredients
  • Cioppino
    • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
    • 1 3/4 cups chopped fennel bulb (about 1 small)
    • 4 garlic cloves, minced
    • +12 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
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  • 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
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  • 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
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