Serves 4
40 min
Cioppino: A Fine Kettle of Fish
Recipe GLPRd04cf7345284b8
A rustic Italian-American seafood stew brimming with fresh fish, shrimp, scallops, and mussels in a vibrant tomato and white wine broth. Anchovy and garlic create a rich umami foundation, while fresh herbs and a hint of red pepper heat bring depth and warmth. Perfect for serving family-style with crusty bread for soaking up every last drop of the aromatic sauce.
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Ingredients
1/4 cup extra-virgin olive oil
1 teaspoon crushed red pepper flakes
2 to 3 anchovy fillets, drained
6 cloves garlic, crushed
1 bay leaf, fresh or dried
2 celery ribs, chopped
1 medium onion, chopped
1 cup dry white wine
14 ounces chicken stock
32 ounces canned crushed tomatoes
4 sprigs fresh thyme, leaves removed (about 1 tablespoon)
1 handful fresh flat-leaf parsley, chopped
1 1/2 pounds cod, cut into 2-inch chunks
Salt and pepper to taste
8 large shrimp, peeled and deveined
8 sea scallops
16 to 20 raw mussels, scrubbed
1 loaf fresh crusty bread, for serving
Directions
Pour the olive oil into a large pot and warm it over medium heat. Add the crushed red pepper flakes, anchovy fillets, crushed garlic, and bay leaf. Allow the anchovies to soften and dissolve into the oil, stirring occasionally, until fragrant. The anchovies will dissolve naturally into the oil, adding a savory depth; the pepper flakes will infuse the oil with subtle heat. This should take about 1 to 2 minutes.
While the oil infuses, prepare and chop the celery and onion. Add them to the pot and sauté for 2 to 3 minutes, stirring often, until they begin to soften. Pour in the dry white wine and let it simmer for about 1 minute to allow the alcohol to evaporate slightly. Add the chicken stock, canned crushed tomatoes, fresh thyme leaves, and chopped parsley. Stir to combine and bring the mixture to a gentle boil. Once bubbling, reduce the heat to medium-low and maintain a low simmer.
Pat the cod chunks dry with a paper towel and season generously with salt and pepper. Carefully add the seasoned cod to the simmering broth and shake the pot gently to ensure the pieces are submerged and evenly distributed. Do not stir with a spoon after adding the fish, as this will break the delicate flesh. Simmer for 5 minutes without stirring, occasionally giving the pot a gentle shake.
Add the peeled and deveined shrimp, sea scallops, and scrubbed mussels to the pot. Cover the pot with a lid and cook for 10 minutes. While cooking, gently shake the pot every 2 to 3 minutes to ensure even cooking. Do not stir. The shrimp and scallops will cook through (shrimp and scallops reach a safe temperature at 165F), and the mussels will open when they are done.
Remove the lid and discard any mussels that have not opened. Using a ladle, carefully portion the cioppino into shallow bowls, distributing the fish, shellfish, and broth evenly among the servings. Serve immediately while hot, passing the crusty bread on the side for soaking up the flavorful broth.
