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Gallery Read the full recipe after the video. Recipe Summary Servings: 8 cioppino-136-d111289.jpg
Ingredients Ingredient Checklist 1/2 cup olive oil, divided 1 large onion, coarsely chopped (about 2 1/2 cups) 1 medium fennel bulb, trimmed and thinly sliced 4 cloves garlic, minced 2 1/2 teaspoons fresh thyme leaves 2 teaspoons dried oregano 1/2 teaspoon crushed red-pepper flakes 1 dried bay leaf Pinch of saffron 1 (28-ounce) can whole tomatoes with juice, crushed 1 1/4 cups dry white wine 1 cup bottled clam juice 1 pound cockles or Manila clams, scrubbed well 1 pound mussels, scrubbed well and debearded 1 pound skinless firm white fish fillets, such as halibut, cut into 1 1/2-inch pieces 1 1/4 pounds large shrimp, peeled and deveined Coarse salt and freshly ground pepper 1/2 cup loosely packed flat-leaf parsley leaves 3 (2-inch) pieces orange zest, coarsely chopped 1/4 cup freshly squeezed orange juice 2 tablespoons capers, rinsed Grilled bread, for serving
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 cioppino-136-d111289.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
cioppino-136-d111289.jpg
cioppino-136-d111289.jpg
Ingredients
Ingredients
- 1/2 cup olive oil, divided 1 large onion, coarsely chopped (about 2 1/2 cups) 1 medium fennel bulb, trimmed and thinly sliced 4 cloves garlic, minced 2 1/2 teaspoons fresh thyme leaves 2 teaspoons dried oregano 1/2 teaspoon crushed red-pepper flakes 1 dried bay leaf Pinch of saffron 1 (28-ounce) can whole tomatoes with juice, crushed 1 1/4 cups dry white wine 1 cup bottled clam juice 1 pound cockles or Manila clams, scrubbed well 1 pound mussels, scrubbed well and debearded 1 pound skinless firm white fish fillets, such as halibut, cut into 1 1/2-inch pieces 1 1/4 pounds large shrimp, peeled and deveined Coarse salt and freshly ground pepper 1/2 cup loosely packed flat-leaf parsley leaves 3 (2-inch) pieces orange zest, coarsely chopped 1/4 cup freshly squeezed orange juice 2 tablespoons capers, rinsed Grilled bread, for serving
Directions
Heat 1/4 cup olive oil in a low, wide stockpot over medium heat. Add onion, fennel, and garlic. Cook until onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red-pepper flakes, bay leaf, and saffron.
Add tomatoes and their liquid, wine, clam juice, and 1 1/4 cups water, and bring to a simmer.
Add clams and mussels; cover, simmering until shells open, 3 to 5 minutes. Season fish and shrimp with salt and pepper, and add to the pot. Cover, and simmer until fish is opaque and shrimp turn pink and begin to curl, 2 to 3 minutes.
In a small food processor, combine parsley, orange zest, orange juice, capers, and remaining 1/4 cup olive oil; process until smooth.
Remove pot from heat. Taste and adjust for seasoning. Serve with a dollop of the parsley mixture and the grilled bread.
Reviews
Add Rating & Review 101 Ratings 5 star values: 15 4 star values: 19 3 star values: 50 2 star values: 16 1 star values: 1
Reviews
Add Rating & Review 101 Ratings 5 star values: 15 4 star values: 19 3 star values: 50 2 star values: 16 1 star values: 1
Add Rating & Review
101 Ratings 5 star values: 15 4 star values: 19 3 star values: 50 2 star values: 16 1 star values: 1
101 Ratings 5 star values: 15 4 star values: 19 3 star values: 50 2 star values: 16 1 star values: 1
101 Ratings 5 star values: 15 4 star values: 19 3 star values: 50 2 star values: 16 1 star values: 1
5 star values: 15 4 star values: 19 3 star values: 50 2 star values: 16 1 star values: 1
All Reviews for Cioppino
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cioppino
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
