Cioppino

Name: Cioppino
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 8 servings Toasted country bread, rubbed with garlic and olive oil (for serving); 794 grams whole peeled tomatoes; 454 grams clam juice; 1 teaspoon dried basil; 59 milliliters dry white wine; 237 milliliters dry white wine; 1 leave Flat parsley leaves (for serving); 4 sprigs flat-leaf parsley; 2 garlic cloves, thinly sliced; 4 garlic cloves, chopped; 8 servings Kosher salt, freshly ground pepper; 2 Tbsps olive oil; 1 medium onion, finely chopped; 1 teaspoon dried oregano; 1 teaspoons crushed red pepper flakes; 1 medium shallot, finely chopped; 454 grams shrimp, peeled, deveined, tails left intact; 59 milliliters (1/2 stick) unsalted butter, cut into 1/2 cubes; 454 grams firm skinless white fish fillets (such as sea bass), cut into 1 pieces; 907 grams any mix of mussels (debearded), clams, or cockles, scrubbed

Cioppino might be just the main course you are searching for. One serving contains 402 calories, 28g of protein, and 16g of fat. This recipe serves 8. This recipe covers 23% of your daily requirements of vitamins and minerals. If you have olive oil, oregano, butter, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat oil in a large heavy pot over medium heat.

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Cooking Oil

Equipment you will use

Pot

Add onion and cook, stirring occasionally, until softened, 8-10 minutes.

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Onion

Add garlic, basil, oregano, and red pepper flakes; stir until fragrant, about 3 minutes.

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Red Pepper Flakes

Oregano

Garlic

Basil

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.

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Wine

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Pot

Add tomatoes with juices, crushing with your hands as you add them.

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Tomato

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.

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Salt And Pepper

Bay Leaves

Clam Juice

Parsley

Broth

Water

Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing.

Heat oil in a large heavy pot over medium heat.

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Cooking Oil

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Pot

Add shallot; stir often until softened, about 3 minutes.

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Shallot

Add garlic; stir until fragrant, about 1 minute.

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Garlic

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.

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Mussels

Pasta Shells

Wine

Add reserved broth; bring to a simmer.

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Broth

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.

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Salt And Pepper

Parsley

Butter