Cioppino

Cioppino
Photo by Scott Phillips

Ingredients

  • 3 large bay leaves
  • 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
  • 6 cups canned whole peeled tomatoes, broken up, with their juices, or diced tomatoes with their juices (2 28-oz. cans)
  • 1 lb. large shrimp (16-20 count)
  • 3 cups coarsely chopped yellow onion (about 2 medium)
  • + 21 more ingredients
    • 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
    • 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)
    • Garlic Oil (above)
    • 2-½ lb. fillets of halibut, monkfish, or other firm-fleshed white fish, cut into 1-inch cubes
    • 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
    • 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
    • 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 pound fresh or frozen perch fillets, skinned and cut into 1-inch pieces
    • 1 dozen littleneck clams
    • 1/2 teaspoon pepper
    • +32 other ingredients
  • Cioppino
    • 1/4 teaspoon dried thyme
    • 2 onions, diced
    • 1 pound unpeeled, large fresh shrimp
    • 1 tablespoon lemon juice
    • 1 tablespoon dried oregano
    • 1 bay leaf
    • +33 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
    • 3 garlic cloves, minced
    • 6 ounces tilapia or other firm white fish fillets, cut into 2-inch pieces
    • 1/2 cup clam juice
    • 1/2 cup clam juice
    • +21 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
    • 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
    • +12 other ingredients


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