Cioppino

Name: Cioppino
Ingredients: 1/4 cup extra-virgin olive oil; 1 medium onion, thinly sliced; 4 garlic cloves, minced; 1 dried bay leaf; 2 tablespoons finely chopped fresh oregano; 2 tablespoons finely chopped fresh flat-leaf parsley; 1/2 teaspoon crushed red pepper flakes; 2 cups dry white wine; 2 cups fish stock; 1/2 cup clam juice; 1 28-ounce can crushed tomatoes, with juice; 1 15-ounce can plum tomatoes, drained, chopped; 6 cherrystone clams, scrubbed; 6 mussels, scrubbed, debearded; 6 sea scallops, muscles removed; 8 ounces cod or other white fish, cut into 1-inch pieces; 8 ounces cleaned squid, bodies cut into rings; 6 large shrimp, peeled, tails intact, deveined

18 ingredients

14 steps

Ingredients

1/4 cup extra-virgin olive oil
1 medium onion, thinly sliced
4 garlic cloves, minced
1 dried bay leaf
2 tablespoons finely chopped fresh oregano
2 tablespoons finely chopped fresh flat-leaf parsley
1/2 teaspoon crushed red pepper flakes
2 cups dry white wine
2 cups fish stock
1/2 cup clam juice
1 28-ounce can crushed tomatoes, with juice
1 15-ounce can plum tomatoes, drained, chopped
6 cherrystone clams, scrubbed
6 mussels, scrubbed, debearded
6 sea scallops, muscles removed
8 ounces cod or other white fish, cut into 1-inch pieces
8 ounces cleaned squid, bodies cut into rings
6 large shrimp, peeled, tails intact, deveined

Directions

1

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

Add the onion, garlic, and bay leaf.
3

Cook until the onion is translucent, about 5 minutes.
4

Add the oregano, parsley, and red pepper flakes.
5

Cook 1 minute.
6

Add the wine, stock, clam juice, and tomatoes.
7

Reduce heat; simmer gently 30 minutes.
8

(You can make the soup to this point up to 2 days ahead, and chill.
9

Reheat; add seafood.)
10

Add the clams; cook, covered, for 10 minutes.
11

Add the mussels; cook, covered, checking often and using tongs to transfer open clams and mussels to a bowl.
12

Discard any that do not open.
13

Add the scallops, cod, squid, and shrimp to the pan; simmer gently until the seafood is cooked through, about 5 minutes.
14

Gently stir in the cooked clams and mussels; ladle into bowls, and serve.