Cioppino: a Fine Kettle of Fish
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This is a wonderful recipe that I have made on several occasions. It is easy and does not take much time. I always add extra shrimp cause I love them. This came from Rachel Ray and she makes this for the holidays.
- Ready In:
- 1⁄4 cup extra virgin olive oil
- 1 teaspoon crushed red pepper flakes
- 2 -3 flat fillets anchovies, drained
- 6 garlic cloves, crushed
- 1 bay leaf (fresh or dried)
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 1 cup good quality dry white wine
- 1 (14 ounce) container chicken stock
- 1 (32 ounce) can chunky style crushed tomatoes
- 4 sprigs fresh thyme, leaves removed (about 1 tablespoon)
- handful flat leaf parsley, chopped
- 1 1⁄2 lbs cod, cut into 2-inch chunks
- salt and pepper
- 8 large shrimp (ask for deveined easy-peel or peel and devein)
- 8 sea scallops
- 16 -20 raw mussels, scrubbed
- 1 loaf fresh crusty bread, for mopping
- In a large pot over moderate heat combine oil, crushed pepper, anchovies, garlic, and bay. Let anchovies melt into oil. The anchovies act as a natural salt, the pepper flakes will infuse the oil, providing heat.
- Chop celery and onion near stove and add to the pot as you work. Saute vegetables for a few minutes to begin to soften and add wine to the pot. Reduce wine a minute, then add chicken stock, tomatoes, thyme, and parsley. Bring sauce to a bubble and reduce heat to medium low.
- Season fish chunks with salt and pepper. Add fish and simmer 5 minutes, giving the pot a shake now and then. Do not stir your soup with a spoon after the addition of fish or you will break it up. Add shrimp, scallops, and mussels and cover pot. Cook 10 minutes, giving the pot a good shake now and again.
- Remove the lid and discard any mussels that do not open. Carefully ladle stew into shallow bowls and pass bread at the table.
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