Cioppino

Name: Cioppino
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H17M0.000S
Total time: P0Y0M0DT0H47M0.000S
Yield: 6 servings
Cuisine: american
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

Recipe courtesy of Dave Lieberman

Watch how to make this recipe.

Cioppino

0 Reviews

Level: Intermediate
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

449

Total Fat

14

Saturated Fat

2

Carbohydrates

32

Dietary Fiber

7

Sugar

14

Protein

47

Cholesterol

135

Sodium

1696

Total: 47 min
Prep: 30 min
Cook: 17 min

Level: Intermediate
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

449

Total Fat

14

Saturated Fat

2

Carbohydrates

32

Dietary Fiber

7

Sugar

14

Protein

47

Cholesterol

135

Sodium

1696

Total: 47 min
Prep: 30 min
Cook: 17 min

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

Watch how to make this recipe.

Heat oil in large pot over medium-high heat. Add the onion and bell pepper and cook until beginning to soften, 3 to 5 minutes. Add garlic, bay leaves, oregano, white wine, water, clam juice, and tomatoes. Bring to a boil, reduce heat to medium, and simmer for 5 minutes. Season with salt and pepper, to taste.
Add the fish, mussels, shrimp and clams, in that order. Let cook, covered and undisturbed, until the clams and mussels have opened and the shrimp and fish are cooked through, 5 to 7 minutes. Remove the lid and garnish with chopped parsley. Spoon into bowls and serve immediately while hot.