Ingredients Seafood Cioppino with Mussels 5.0 (760) 5 Reviews Chef Andrew Zimmern packs his version of cioppino, the classic Italian-American fish stew, with incredible tomato flavor and lots of succulent seafood. It's delicious served with a crusty baguette. By Andrew Zimmern Andrew Zimmern Andrew Zimmern is an Emmy-winning and James Beard Award-winning TV personality, chef, writer, and social justice advocate. Food & Wine's Editorial Guidelines Updated on February 15, 2023 Print Rate It Share Share Tweet Pin Email Total Time: 1 hrs 10 mins Yield: 6 to 8 servings Ingredients Tomato Broth 3 tablespoons extra-virgin olive oil 1 large shallot, minced 6 garlic cloves, halved 1/3 cup loosely packed basil leaves, torn 4 pints cherry tomatoes (about 2 pounds), halved 1 1/2 cups dry white wine 3 (14.5-ounce) cans whole tomatoes Kosher salt Cioppino 1/4 cup extra-virgin olive oil 1 leek, white and light green parts only, halved lengthwise and thinly sliced crosswise 1/2 fennel bulb, finely chopped 1/2 cup thinly sliced young celery leaves 4 oregano sprigs 1/2 teaspoon crushed red pepper 1 pound littleneck clams, scrubbed 2 pounds mussels, scrubbed 1 pound large shrimp, shelled and deveined 4 (3-ounce) skinless red snapper fillets Kosher salt Flat-leaf parsley leaves, for garnish Toasted baguette slices, for serving Directions Make the Broth Cara Cormack Ingredients. Cara Cormack In a large, heavy pot, heat the olive oil until shimmering. Add the shallot, garlic, and basil and cook over moderately high heat, stirring, until the shallot is translucent, about 2 minutes. Cara Cormack Add the cherry tomatoes and wine. Cara Cormack Cook until the skins loosen and the tomatoes soften, about 3 minutes. Cara Cormack Cara Cormack Pass the canned tomatoes and their juices through a food mill into a large bowl. Cara Cormack Add the pureed tomatoes to the pot and bring to a simmer. Cover and cook for 40 minutes. Cara Cormack Let cool slightly, then strain the broth through a sieve into a large bowl, pressing on the solids; you should have about 7 3/4 cups of broth. Season with salt. Rinse out the pot. Make the Cioppino Cara Cormack In the pot, heat the olive oil until shimmering. Add the leek, fennel, celery, oregano, and crushed red pepper and cook over moderately high heat, stirring, until the vegetables have softened, about 3 minutes. Pour in the tomato broth and bring to a simmer. Add the clams, cover, and cook for 5 minutes, shaking the pot occasionally. Stir in the mussels and shrimp. Season the snapper with salt and place it on top of the stew; press gently to partially submerge it. Cover and cook until the fish is just white throughout, about 6 minutes. Transfer the fish to a large serving bowl. Season the cioppino with salt. Transfer the seafood to the bowl with the fish. Pour the tomato broth over the seafood. Garnish with parsley and serve with toasted baguette slices. Cara Cormack Rate it Print