Cookstr.com

Cioppino

Updated February 23, 2016

Cookbook

The Gourmet Cookbook

Published by Houghton Mifflin Harcourt

This image courtesy of Romulo Yanes

The stew — without seafood — can be made 1 day ahead. Cool, uncovered, then chill, covered. Bring to a simmer before adding seafood.

Makes6 servings

Cooking Methodstewing

CostSplurge

Moderate

Total Timeunder 1 hour

Make Ahead RecipeYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free

Mealdinner, lunch

Moodadventurous, blue, festive

Taste and Texturegarlicky, herby, hot & spicy, rich, savory, umami, winey

Type of Dishfish soup

Ingredients

  • 4 large garlic cloves, minced
  • 2 medium onions, finely chopped
  • 1 Turkish bay leaf or 1/2 California bay leaf
  • 1 teaspoon dried oregano, crumbled
  • 1 teaspoon dried hot red pepper flakes
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil
  • 1 green bell pepper, cut into 1/4-inch dice
  • 2 tablespoons tomato paste
  • 1 1/2 cups dry red wine
  • 1 (28- to 32-ounces) can whole plum tomatoes, drained, reserving juice, and chopped
  • 1 cup bottled clam juice
  • 1 cup chicken broth
  • 1 (1-pound) king crab leg, thawed if frozen
  • 18 small (2-inch) hard-shelled clams (1 1/2 pound) such as littlenecks, scrubbed
  • 1 pound skinless red snapper or halibut fillets, cut into 1 1/2-inch pieces
  • 1 pound large shrimp (16 to 20), shelled (tails and bottom segment of shells left intact) and deveined
  • 3/4 pound sea scallops, tough muscle removed from side of each if necessary
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 3 tablespoons finely chopped fresh basil
  • Shredded fresh basil leaves and small whole leaves
  • Focaccia or sourdough bread

Instructions

Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper.

While stew is simmering, hack crab leg through shell into 2- to 3-inch pieces with a large heavy knife. Add crab pieces and clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.) Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf, then return clams to pot and gently stir in parsley and basil.

Serve cioppino immediately in large soup bowls.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password