Cioppino

Cioppino
Cioppino

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Broth

  • 2

    tablespoonsolive oil

  • 1

    medium onion, finely chopped

  • 4

    garlic cloves, chopped

  • 1

    teaspoondried basil

  • 1

    teaspoondried oregano

  • 1/2

    teaspooncrushed red pepper flakes

  • 1

    cupdry white wine

  • 128-ounce can whole peeled tomatoes

  • 28-ounce bottles clam juice

  • 4

    sprigs flat-leaf parsley

  • 2

    bay leaves

  • Kosher salt, freshly ground pepper

  • Soup

  • 2

    tablespoonsolive oil

  • 1

    medium shallot, finely chopped

  • 2

    garlic cloves, thinly sliced

  • 2

    poundsany mix of mussels (debearded), clams, or cockles, scrubbed

  • 1/4

    cupdry white wine

  • 1

    poundfirm skinless white fish fillets (such as sea bass), cut into 1-inch pieces

  • 1

    poundlarge shrimp, peeled, deveined, tails left intact

  • 1/4

    cup(1/2 stick) unsalted butter, cut into 1/2-inch cubes

  • Kosher salt, freshly ground pepper

  • Flat-leaf parsley leaves (for serving)

  • Toasted country bread, rubbed with garlic and olive oil (for serving

Directions

Broth • 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 wine is reduced by half, about 4 minutes. Add tomatoes with juices, crushing with your hands as you add them. • Cook, stirring occasionally, until thickened, 15-20 minutes. Add clam juice, parsley, bay leaves, and 8 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors meld, 10-15 minutes more. Discard parsley sprigs and bay leaves. DO AHEAD: Broth can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing. Soup • Heat oil in a large heavy pot over medium heat. Add shallot; stir often until softened, about 3 minutes. Add garlic; stir until fragrant, about 1 minute. Remove from heat; add mussels and wine. Set over medium-high heat, cover, and cook, stirring occasionally, until shells open (discard any that do not open), about 4 minutes. • Add reserved broth; bring to a simmer. Add fish and shrimp. Cover; cook just until opaque, about 4 minutes. Stir in butter; season with salt and pepper. Divide among bowls; top with parsley. Serve with toast.

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