Cioppino: A Fine Kettle of Fish

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Holiday Maneuvers

Rated: 5 stars out of 5Rate itRead users' reviews (139)

RECIPE
COMMENTS & REVIEWS(139)

Cook Time:
25 min
Level:
Intermediate
Yield:
4 healthy servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 25 min
Total:: 40 min

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Ingredients

1/4 cup (3 turns around the pan in a slow stream) extra-virgin olive oil
1 teaspoon crushed red pepper flakes
2 to 3 flat fillets of anchovies, drained
6 cloves garlic, crushed
1 bay leaf, fresh or dried
2 celery ribs, chopped
1 medium onion, chopped
1 cup good quality dry white wine
1 (14-ounce) container chicken stock
1 (32-ounce) can chunky style crushed tomatoes
4 sprigs fresh thyme, leaves removed (about 1 tablespoon)
1 handful flat-leaf parsley, chopped
1 1/2 pounds cod, cut into 2-inch chunks
Salt and pepper
8 large shrimp, ask for deveined easy-peel or peel and devein
8 sea scallops
16 to 20 raw mussels, scrubbed
A loaf of fresh, crusty bread, for mopping

Directions

In a large pot over moderate heat combine oil, crushed pepper, anchovies, garlic, and bay. Let anchovies melt into oil. The anchovies act as a natural salt, the pepper flakes will infuse the oil, providing heat.

Chop celery and onion near stove and add to the pot as you work. Saute vegetables for a few minutes to begin to soften and add wine to the pot. Reduce wine a minute, then add chicken stock, tomatoes, thyme, and parsley. Bring sauce to a bubble and reduce heat to medium low.

Season fish chunks with salt and pepper. Add fish and simmer 5 minutes, giving the pot a shake now and then. Do not stir your soup with a spoon after the addition of fish or you will break it up. Add shrimp, scallops, and mussels and cover pot. Cook 10 minutes, giving the pot a good shake now and again.

Remove the lid and discard any mussels that do not open. Carefully ladle stew into shallow bowls and pass bread at the table.

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Comments & Reviews

recipe Cioppino: A Fine Kettle of Fish
Joyce Oxford, CT 01-22-2009
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EASY AND SOOOOOO GOOD
Rated: 5 stars out of 5

I HAVE MADE THIS RECIPE WITH OUR FRIENDS ON NEW YEAR'S EVE. WE ALL TOOK PART IN THE PREPARATION AND COOKING AND WHEN WE SAT... DOWN TO EAT THIS WONDERFUL DISH WE PROUDLY DECLARED "WE PEAKED!" WE ALL DECIDED THAT IT WAS ONE OF THE MOST DELICIOUS RECIPES WE HAVE TRIED. WE DID COOK SOME THIN LINGUINI TO PUT IN OUR SOUP BOWLS BEFORE WE ADDED THE CIOPPINO AND WE ALL AGREED WE LIKED IT SERVED THAT WAY. WE HAD PLENTY OF JUICES TO SOAK UP WITH OUR CRUSTY CIABATTA BREAD. FANTASTIC MEAL!!!!Read more
recipe Cioppino: A Fine Kettle of Fish
Helen Marstons Mills, MA 01-12-2009
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SPECTACULAR!!
Rated: 5 stars out of 5

Lately I?ve been searching for new things to make on these cold New England winter nights. My husband loves a seafood stew at... a local restaurant and I was trying to find one I could make for him. I found it here and he said it's even better than the one he orders out. This is totally awesome dish!! It was so easy to make and, where it?s just the two of us, there was enough left for a second meal, which we enjoyed last night as the snow piled up outside. It?s definitely one that I?d make many times over and can?t wait to invite some friends over to enjoy it as well. Thanks RachaelRead more
recipe Cioppino: A Fine Kettle of Fish
J.E. Valdosta, GA 01-10-2009
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Awesome Recipe!!!!!!!!!!!!
Rated: 5 stars out of 5

I went over to some friends house to cook dinner for them last night. I had a bag of scallops in the freezer that needed to... be used. I got on foodtv.com and found this recipe and went to the store and purchased the other ingredients. I showed up at their house and when they saw what I was cooking they all had a grim look on their face. I kept having to reassure them that this would be good. Turned out it was a hit! They all loved it! I was even surprised myself how awesome it was! This is truly a new recipe I will make over and over again. Thanks Rachael Ray!Read more
recipe Cioppino: A Fine Kettle of Fish
DOMINIC Tucson, AZ 12-25-2008
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Works with all kinds of fish
Rated: 5 stars out of 5

We use this as our basic cioppino recipe, and have substituted all kinds of fish (can't get cod readily here in AZ). Last... night made it with salmon, tuna, and grouper for the fish, and then shrimp, scallops (sea, cut into quarters) and littlenecks. We've never used mussels, and clams seem to take more meat to open up than mussels. You definitely want to cook the fish and shellfish at a really low simmer, and stick to the times that Rachel gives (5 min for fish, additional 10 min for shellfish), and the fish will not be dried out. However, the clams will barely open. Still taste great, though. Might try steaming the clams in a separate pot and adding at the last minute. Oh, and add more 9 cloves garlic instead of six, and adjust salt. Anchovies are not enough for us on the salt end.Read more
recipe Cioppino: A Fine Kettle of Fish
loreen corona, CA 12-25-2008
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GREAT RECIPE ON CHRISTMAS EVE
Rated: 5 stars out of 5

Since Christmas Day was going to be a big heavy meal with prime rib I thought to have a light meal the day before.. My... husband is not a big fan of shellfish and mussels so I used little neck clams instead. With the clams it took a bit longer to open.. I almost thought they were all bad. This soup was wonderful and very savory just dont forget the bread to soak up the broth. Read more
recipe Cioppino: A Fine Kettle of Fish
cheryl corona, CA 10-17-2008
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A soup to dive for!
Rated: 5 stars out of 5

I have made this recipie over and over and get nothing but oohs and awes. The recipie is so fast and easy, you can share the... making with your guests.Gather all around the pot, give an assignment and cook away.Read more