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Ciopinno

Cioppino, a fisherman’s fish and shellfish stew, is easy to make, and absolutely delicious with the right ingredients. It has Dungeness crab (in season in the winter on the west coast), and usually shrimp, clams and/or mussels, and some firm white fish such as halibut or sea bass. It’s a Feast of the Seven Fishes, all in one bowl!

Ciopinno

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Serves: 6 Total Time: 1 hour and 30 minutes

Ingredients


  • 2 quarts fish fumet, recipe follows (can substitute mixture of 2 parts water to 1 part clam juice)
  • Pinch saffron
  • 6 tablespoons olive oil, or as needed
  • 5 large garlic cloves, minced
  • 2 medium onions, chopped
  • 1 head fennel, sliced
  • Grey salt and freshly ground black pepper
  • 1 tablespoon toasted fennel seed
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can whole plum tomatoes, drained and chopped
  • 2 cups dry white wine
  • 1/2 cup pernod
  • 5 whole jalapenos
  • 1/4 cup fresh chopped parsley leaves
  • 3 tablespoons fresh chopped basil leaves
  • 2 tablespoons fresh chopped tarragon leaves
  • 2 pounds littleneck clams
  • 1 pound cooked crab legs, cracked into 1 1/2-inch pieces
  • 1 pound large shrimp, peeled and deveined, tails left on
  • 1 stick unsalted butter, at room temperature
  • 2 pounds cod fillet, skinned, cut into 1 1/2-inch pieces
  • 3/4 pound sea scallops, foot removed

  • Fish Fumet:

  • 5 1/2 pounds bones and trimmings from white fish
  • 10 cups cold water
  • 2 cups dry white wine
  • 6 ounces mushrooms, sliced
  • 1 small onion, sliced thin
  • 3 shallots, slice thin
  • 2 tablespoons fresh lemon juice
  • 10 sprigs fresh parsley
  • 1 sprig thyme
  • 2 teaspoons peppercorns
  • 1 teaspoon fennel seeds
  • 1 bay leaf


Instructions

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