Cioppino for Two

Cioppino, an Italian seafood soup, offers up an appealing assortment of fish and shellfish in a tomato-based broth.
Photo by Lisa M.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons vegetable oil

  • 1

    large onion, chopped fine

  • Salt and pepper

  • 3

    tablespoons water

  • 2

    garlic cloves, minced

  • 1

    bay leaf

  • 1/2

    teaspoon dried oregano

  • Pinch red pepper flakes

  • 1

    (14.5-ounce) can whole peeled tomatoes, drained with juice reserved, chopped coarse

  • 1/2

    cup bottled clam juice

  • 2

    (6-ounce) skinless halibut fillets, 3/4 to 1 inch thick

  • 8

    ounces littleneck clams, scrubbed

  • 2/3

    cup dry white wine

  • 2

    tablespoons unsalted butter

  • 8

    ounces mussels, scrubbed and debearded

  • 2

    tablespoons fresh parsley, chopped

  • Extra-virgin olive oil

Directions

Heat vegetable oil in medium saucepan over high heat until shimmering. Add onions, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring frequently, until onions begin to brown, 5 to 8 minutes. Add water and cook, stirring frequently, until onions are soft, 2 to 4 minutes. Stir in garlic, bay leaf, oregano, and pepper flakes and cook for 1 minute. Stir in tomatoes and reserved juice and clam juice and bring to simmer. Reduce heat to low, cover, and simmer for 5 minutes. Submerge halibut in sauce, cover, and gently simmer until fish is cooked through, 14 to 17 minutes. Remove pan from heat and, using slotted spoon, transfer halibut to plate, cover with aluminum foil, and set aside. Bring clams, wine, and butter to boil in 8-inch skillet over high heat. Cover and steam until clams just open, 5 to 8 minutes, transferring them to pan with tomato sauce as they open. Once all clams have been transferred to pan, add mussels to skillet, cover, and cook over high heat until mussels have opened, 2 to 4 minutes, transferring them to pan with tomato sauce as they open. Pour cooking liquid from skillet into pan, being careful to not pour any grit from skillet into pan. Return sauce to simmer. Stir parsley into sauce and season with salt and pepper to taste. Divide halibut among serving bowls. Ladle sauce over halibut, making sure each portion contains both clams and mussels. Drizzle with olive oil and serve immediately.

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