This classic fish muddle, historians tell us, was created in the early decades of this century by fishermen trolling off the coast of San Francisco. One afternoon, someone aboard ship tossed onions, garlic and tomatoes into a giant kettle, added some of the day's catch and let everything simmer until dinnertime. Today, there are dozens of variations on the theme. My quick version is ready in less than 40 minutes.
Recipe courtesy of Jean Anderson
Save Recipe Print
Yield:
Makes 4 to 6 servings

Ingredients

Directions

Heat oil in large kettle over moderately high heat 2 minutes. Add onions, stir-fry mix, garlic, bay leaves, oregano, and basil and cook, stirring often, until onions are golden, 8 to 10 minutes.

Add tomatoes, salsa, clam juice, and wine; bring to simmering, adjust heat so mixture bubbles gently, and cook uncovered just until flavors meld, about 20 minutes.

Add halibut and shrimp and cook uncovered just until shrimp turn pink and fish almost flakes, about 5 minutes.

Remove bay leaves, season to taste with salt and pepper, then serve with rough country bread.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Cioppino

Recipe courtesy of Giada De Laurentiis

Shortcut Fried Chicken and Dumplings

Recipe courtesy of Food Network Kitchen

Shrimp and Sausage Cioppino

Recipe courtesy of Giada De Laurentiis

Shortcut Shepherd's Pie

Recipe courtesy of Food Network Kitchen

Cioppino

Recipe courtesy of Dave Lieberman

Cioppino

Recipe courtesy of Dolores Del Rio

Cioppino

Recipe courtesy of John Olivieri|Aldo's

Browse Reviews By Keyword