FiltersMain Ingredient Meal Type Prep Time
- Less than 15 minutes
- Less than 30 minutes
- Less than 45 minutes
- Less than 60 minutes
- Above 60 minutes
Fisherman’s Catch Cioppino
Cioppino is the kind of dish that one orders in a good seafood restaurant because it is too hard to make at home. Wrong! The following recipe simplifies the concept, breaking it down into mostly done ahead steps.
View all tips »
To serve: Ladle the assorted seafood into each bowl, cover with broth and sprinkle generously with remaining parsley. Each bowl should be served with lemon wedges.
- 36 small clams or mussels, scrubbed and rinsed well (or a combination)
- 1 bottle dry white wine
- 1 cup(s) chopped Italian parsley
- 1/4 cup(s) olive oil
- 1 large onion, minced
- 3/4 cup(s) diced scallion
- 1 cup(s) diced red bell pepper
- 2 Tbsp. minced garlic
- cup(s) tomato paste
- 1/2 tsp. red chile flakes
- 2 bay leaves
- 2 1/2 cup(s) canned, crushed tomatoes, including juice
- 1/4 cup(s) finely shredded basil
- 1/2 tsp. thyme
- 1/2 Tbsp. oregano
- 1/4 tsp. fennel seeds
- 1 tsp. kosher salt and freshly cracked black pepper
- 2 lb. white fish fillets, cut in large chunks (tilapia, cod, halibut)
- 1/2 lb. lump crab meat
- 3/4 lb. raw large shrimp
- 4 lemons, quartered
- Put the clams in a saucepan with 1 cup of wine and 1/4 cup parsley. Cover, bring to a boil and steam until they are cooked and open, about 5 to 6 minutes. When cool, strain the liquid through a cheesecloth and reserve. Cover the shellfish and set aside.
- Heat the olive oil over medium heat in a large kettle (at least 6 quarts). Add the onion, scallion and bell pepper and sauté about 5 minutes or until the onions are softened. Add the garlic and sauté another 2 to 3 minutes.
- Add listed ingredients, from tomato paste through fennel seeds, plus 1/2 cup parsley, the reserved liquid from the clams, 1 teaspoon salt and several grindings of black pepper. Simmer uncovered 5 minutes. Add remaining wine and simmer uncovered 25 minutes longer to develop the flavors. The dish can be prepared through this step (3) up to one day in advance and refrigerated. (If refrigerated, bring the sauce back to a gentle simmer and continue with directions.)
- Add the white fish chunks to the pot and simmer gently for 5 minutes. Add the shrimp, submerging them in the broth, and the crabmeat. Cook for 3 to 4 minutes until the shrimp are pink and firm. Taste for salt and pepper. Add the clams and ladle broth over them to heat through, being careful not to break up the crab chunks. Remove from the heat, cover and let sit for 3 to 4 minutes before serving.