Cioppino

Cioppino
Photo by Scott Phillips

Ingredients

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

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
    • +31 other ingredients
  • Cioppino
    • 1 bay leaf
    • 1 tablespoon lemon juice
    • 1 bay leaf
    • 1/4 teaspoon dried thyme
    • +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
    • +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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