Cioppino

Name: Cioppino
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

16 ingredients

9 steps

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

1

Heat oil in large pot over medium-high heat.
2

Add the onion and bell pepper and cook until beginning to soften, 3 to 5 minutes.
3

Add garlic, bay leaves, oregano, white wine, water, clam juice, and tomatoes.
4

Bring to a boil, reduce heat to medium, and simmer for 5 minutes.
5

Season with salt and pepper, to taste.
6

Add the fish, mussels, shrimp and clams, in that order.
7

Let cook, covered and undisturbed, until the clams and mussels have opened and the shrimp and fish are cooked through, 5 to 7 minutes.
8

Remove the lid and garnish with chopped parsley.
9

Spoon into bowls and serve immediately while hot.