Cioppino with Mussels

(760)

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.

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

  1. Cioppino Recipe with Mussels

    Cara Cormack

    Ingredients.

  2. Cioppino Recipe with Mussels

    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.

  3. Cioppino Recipe with Mussels

    Cara Cormack

    Add the cherry tomatoes.

  4. Cioppino Recipe with Mussels

    Cara Cormack

    Cook until the skins loosen and the tomatoes soften, about 3 minutes.

  5. Cioppino Recipe with Mussels

    Cara Cormack

  6. Cioppino Recipe with Mussels

    Cara Cormack

    Pass the canned tomatoes and their juices through a food mill into a large bowl.

  7. Cioppino Recipe with Mussels

    Cara Cormack

    Add the pureed tomatoes to the pot and bring to a simmer. Cover and cook for 40 minutes.

  8. Cioppino Recipe with Mussels

    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

  1. Cioppino Recipe with Mussels

    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.

  2. 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.

Cioppino Mussels

Cara Cormack

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