SIGN IN

Cioppino

Cioppino

0 reviews
READY IN 1h 20min
PREP TIME 20min
COOK TIME 60min
SERVINGS 6

Cioppino, or fisherman's stew, is a great dish for entertaining and surprisingly simple to make. Better yet, it is very flexible, buy whatever seafood is fresh and inexpensive and you can't go wrong.

Ingredients

  • 1 pinch saffron (optional)
  • 1 cup white wine, divided
  • 2 T olive oil
  • 4-5 cloves garlic
  • 1 large onion (about ¾ pound)
  • 1 carrot, peeled
  • 2 celery ribs
  • 1 fennel bulb, trimmed and thinly sliced
  • 26 ounces canned or boxed chopped tomatoes (preferably Pomi)
  • 13 ounces canned or boxed strained tomatos (preferably Pomi)
  • 2 cups water
  • 1 cup clam juice
  • 1½ cups chicken stock
  • 1 bay leaf
  • 1 t sweet Spanish smoked paprika (Pimenton de la Vera)
  • 1 t dried oregano
  • 1 t crushed red pepper flakes (adjust heat with more or less)
  • A large handful of parsley, finely chopped, divided
  • Salt
  • Pepper
  • 12 clams
  • 12 mussels
  • 12 crab claws such as Jonah crab or 1½ pounds dungeness crab legs, cut in 3
  • 1 pound white fish such as halibut or snapper
  • 12 large shrimp, shell on
  • 2 lemons, cut in 6 slices each

Directions

  • 1Put saffron and a splash of wine in a small bowl and let sit for 30 minutes.
  • 2In a food processor, finely chop garlic. Add onions, carrot, and celery and pulse until coarsely chopped. Heat olive oil in a large pot, such as a dutch oven. When oil is hot, saute garlic, onions, carrots, celery mixture along with the fennel slices until soft, about 20 minutes, stirring frequently.
  • 3Add wine saffron mixture and remaining wine, chopped tomatoes, strained tomatoes, water, clam juice, chicken stock and herbs, including half of the chopped parsley. Bring to a boil and reduce heat. Cook covered for about an hour, stirring occasionally. (This broth can be made a day ahead and refrigerated.)
  • 4Bring broth back to a boil and add the clams and the mussels and reduce to medium heat. Cook 3-5 minutes until they are mostly open. Add the shrimp, crab and fish and cook another 3-5 minutes until done. Do not overcook. Discard any clams or mussels that did not open.
  • 5Ladle shellfish into individual bowls and top with broth. Garnish each bowl with remaining chopped parsley and a wedge or two of lemon.

Tags


Reviews