Cioppino

Cioppino
Photo by Scott Phillips

Ingredients

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

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
    • 1 3/4 cups chopped fennel bulb (about 1 small bulb)
    • 1 (8-ounce) bottle clam juice
    • 1 cup dry white wine
    • 4 garlic cloves, minced
    • +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 teaspoon salt
    • 1 tablespoon ground black pepper
    • 1 bay leaf
    • +36 other ingredients
  • Cioppino
    • 8 ounces lump crabmeat, shell pieces removed
    • 2 pounds small clams in shells (about 24), scrubbed
    • 4 garlic cloves, minced
    • +12 other ingredients
  • Cioppino
    • 1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese
    • 2 (14 1/2-ounce) cans no-salt-added diced tomatoes, undrained
    • +23 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
    • 1/2 pound sea scallops
    • 4 garlic cloves
    • 1/4 cup olive oil
    • 1/2 pound medium shrimp, shelled, leaving tails and first joint intact
    • 1 medium onion
    • +11 other ingredients


Best Wine Deals

See More Deals





Snooth Media Network