There’s something about a steaming bowl of cioppino that just feels like a warm hug on a chilly evening. Picture this: the sweet aroma of fresh seafood mingling with rich tomatoes and a hint of spice, wafting through your kitchen. I remember whipping up this recipe one rainy afternoon—half expecting a disaster, but instead, discovering a pot of pure joy.
Steps
- Preheat your oven to 400°F and ready a baking sheet with aluminum foil. In a large pot, warm 1/4 cup of olive oil over medium heat, then add the shallots, cooking until they are soft and translucent, about 5 minutes. Stir in the garlic, cooking for an additional minute without letting it brown.
- Pour in the white wine and increase the heat to high, allowing it to boil and reduce by half, which should take 3 to 4 minutes. Add crushed tomatoes, clam juice, sugar, salt, red pepper flakes, oregano, thyme sprigs, and water, and bring it all to a boil. Lower the heat, cover the pot, and let it simmer for 25 minutes.
- While the stew simmers, coat the fish pieces with the remaining olive oil and salt. Arrange them on the prepared baking sheet and bake for about 10 minutes, or until they are just cooked through. Keep the fish warm by covering it until you are ready to serve.
- Once the stew has finished simmering, remove the thyme sprigs and mix in the butter. Add the clams and bring the stew back to a simmer, covering it to cook for about 6 minutes until most clams have opened.
- Stir in the shrimp and let the stew return to a simmer, covering and cooking until the shrimp are fully cooked and all clams have opened, around 5 minutes. Discard any clams that remain closed, taste for seasoning, and adjust as needed with additional chopped thyme.
- Place the warm fish into serving bowls and ladle the stew over them, ensuring the clams and shrimp are evenly divided among the bowls. Garnish with parsley if desired, and serve the dish with garlic bread, focaccia, or a baguette for dipping into the broth.
Ingredients
- ¼ cup plus 2 tablespoons extra-virgin olive oil, divided
- ? cup finely chopped shallots (approximately 3 shallots)
- 3 cloves garlic, minced
- 1 cup white wine
- 1 (28 oz) can crushed tomatoes
- 2 (8 oz) bottles clam juice
- 2 teaspoons sugar
- 1¾ teaspoons salt, divided
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon dried oregano
- 7 sprigs fresh thyme, plus 1 teaspoon fresh chopped thyme
- 1½ pounds firm-fleshed fish fillets (such as halibut, cod, salmon, snapper), cut into 2-inch pieces
- 3 tablespoons unsalted butter
- 1½ pounds (approximately 18) littleneck clams, scrubbed
- 1½ pounds extra-large raw shrimp, peeled and deveined
- Fresh chopped Italian parsley, for garnish (optional)
Nutritional Values
Calories: 3450 | Fat: 138 g | Saturated Fat: 36 g | Carbohydrates: 120 g | Sugar: 54 g | Fiber: 24 g | Protein: 414 g | Sodium: 9900 mg | Cholesterol: 1722 mg
FAQ
- How can I ensure my clams are alive before cooking?
- To check if clams are alive, make sure their shells are tightly closed. If any are open, gently tap them against the countertop; they should close their shells if they are alive. Discard any clams that do not close their shells or have cracked or chipped shells.
- What is the best method to clean clams before using them in cioppino?
- Place the clams in a bowl and cover them with cool tap water. Let them sit for 20 minutes to an hour to allow them to expel any sand. Before cooking, lift each clam from the water and rinse it, scrubbing if necessary, to remove any grit from the surface.
- How should I store clams to keep them fresh?
- Clams need to breathe, so if your fishmonger puts them in a plastic bag, remove them immediately upon returning home. Place the clams in a bowl covered with a damp cloth in the refrigerator.
- Can I prepare cioppino in advance?
- Yes, you can prepare the cioppino broth without the seafood up to two days in advance. Keep it covered in the refrigerator. When you’re ready to serve, bake the fish and bring the broth to a simmer before adding the seafood.
Tips
- Pre-Bake the Fish: Instead of simmering the fish in the broth, bake it separately. This method prevents the fish from overcooking or falling apart, ensuring it retains its texture and flavor.
- Prepare Clams Properly: Ensure clams are alive and clean before cooking. Tap open shells to see if they close, discarding any that remain open. Soak them in water to expel sand and rinse thoroughly to remove any grit.
- Enhance with Fresh Bread: Serve cioppino with garlic bread, focaccia, or a baguette. The bread is perfect for soaking up the rich, flavorful broth, making the meal even more enjoyable.
- Make Ahead Option: You can prepare the stew base up to two days in advance without the seafood. Store it in the refrigerator, and when ready to serve, bake the fish and reheat the stew before adding the seafood.
Equipment
- Large Pot (Dutch Oven): A heavy-duty pot for cooking the stew.
- Baking Sheet: To bake the fish separately.
- Mesh Bag: If not provided by the fishmonger, to store clams.
- Clam Scrub Brush: For cleaning clams, if not already clean.
