Cioppino

Total Time:
47 min
Prep:
30 min
Cook:
17 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 1 large green bell pepper, seeded and chopped
  • 8 garlic cloves, thinly sliced
  • 2 bay leaves
  • 1 tablespoon dried oregano
  • 1 cup white wine
  • 2 cups water
  • 1 cup clam juice
  • 2 (28-ounce) cans crushed tomatoes
  • Kosher salt and freshly ground black pepper
  • 1 pound mild white flaky fish, cut into 2 to 3-inch pieces
  • 1 pound mussels, cleaned and beards removed
  • 8 ounces medium shrimp, peeled and deveined
  • 18 to 24 littleneck clams
  • 1 small bunch flat-leaf parsley, finely chopped, for garnish
Directions
Watch how to make this recipe.
  • Heat oil in large pot over medium-high heat. Add the onion and bell pepper and cook until beginning to soften, 3 to 5 minutes. Add garlic, bay leaves, oregano, white wine, water, clam juice, and tomatoes. Bring to a boil, reduce heat to medium, and simmer for 5 minutes. Season with salt and pepper, to taste.

  • Add the fish, mussels, shrimp and clams, in that order. Let cook, covered and undisturbed, until the clams and mussels have opened and the shrimp and fish are cooked through, 5 to 7 minutes. Remove the lid and garnish with chopped parsley. Spoon into bowls and serve immediately while hot.


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