Cioppino

Cioppino
Photo by Scott Phillips

Ingredients

  • 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
  • Garlic Oil (above)
  • 2-½ cups (¾ bottle) medium-bodied red wine, such as Zinfandel, Pinot Noir, or Sangiovese
  • Cioppino Broth (above)
  • ¼ cup olive oil
  • Reserved peeled shrimp from above
  • + 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)
    • 6-½ cups homemade or low-salt chicken broth
    • ½ cup extra-virgin olive oil
    • 4 large cloves garlic
    • 8 ¾-inch-thick slices sourdough bread
    • Kosher salt and freshly ground black pepper
    • ¼ cup chopped fresh flat-leaf parsley
    • ¼ cup coarsely chopped fresh basil (or 1 Tbs. dried)
    • 3 Tbs. coarsely chopped garlic (5 to 6 large cloves)
    • Kosher salt and freshly ground black pepper
    • 6 cups Shellfish Stock (above)
    • 1 Tbs. coarsely chopped fresh oregano (or 1 tsp. dried)
    • 2 tsp. fennel seeds
    • 3 cups coarsely chopped yellow onion (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)
    • Garlic Chips (above) for garnish
    • 1 cup coarsely chopped carrot (about 2 medium)
    • 1 to 1-½ lb. fresh mussels (18 to 24), scrubbed and debearded
    • 3 large bay leaves
    • 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 green bell pepper, chopped
    • 1/4 cup olive oil
    • 1 tablespoon dried crushed red pepper
    • 1 tablespoon ground black pepper
    • 1 tablespoon lemon juice
    • +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
    • 6 ounces red snapper fillets, skinned and cut into 2-inch pieces
    • 1/4 teaspoon salt
    • 1/2 cup chopped green bell 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
    • 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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