Cioppino

Cioppino
Photo by Ditte Isager

Ingredients

  • Flat-leaf parsley leaves
  • ½ teaspoons dried red pepper flakes
  • 4 sprigs flat-leaf parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 4 cloves garlic
  • 1 medium onion
  • + 18 more ingredients
    • 2 tablespoons olive oil
    • country bread
    • freshly ground pepper
    • 1 medium shallot
    • 2 tablespoons olive oil
    • freshly ground pepper
    • Kosher salt
    • 2 bay leaves
    • Kosher salt
    • ¼ cup unsalted butter
    • 1 pound large shrimp, peeled, deveined, tails left intact
    • 1 pound firm skinless white fish fillets (such as sea bass)
    • ¼ cup dry white wine
    • 2 pounds any mix of mussels (debearded), clams, or cockles, scrubbed
    • 2 cloves garlic
    • 2 8-ounce bottles clam juice
    • 1 28-ounce can whole peeled tomatoes
    • 1 cup dry white wine

Heat oil in a large heavy pot over medium heat. Add onion and cook, stirring occasionally, until softened, 8-10 minutes. Add garlic, basil, oregano, and red pepper flakes; stir until fragrant, about 3 minutes. Remove pot from heat and add wine. Return pot to heat, bring to a boil, and cook until ...

View full recipe at Epicurious

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