Cioppino: A Fine Kettle Of Fish Recipe

Name: Cioppino: A Fine Kettle Of Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 1 teaspoon crushed red pepper flakes; 2 -3 flat fillets anchovies, drained; 6 garlic cloves, crushed; 1 bay leaf (fresh or dried); 2 celery ribs, chopped; 1 medium onion, chopped; 1 cup good quality dry white wine; 1 (14 ounce) container chicken stock; 1 (32 ounce) can chunky style crushed tomatoes; 4 sprigs fresh thyme, leaves removed (about 1 tablespoon); handful flat leaf parsley, chopped; 1 1/2 lbs cod, cut into 2-inch chunks; salt and pepper; 8 large shrimp (ask for deveined easy-peel or peel and devein); 8 sea scallops; 16 -20 raw mussels, scrubbed; 1 loaf fresh crusty bread, for mopping

Servings: persons

1/4 cup extra virgin olive oil
1 teaspoon crushed red pepper flakes
2 -3 flat fillets anchovies, drained
6 garlic cloves, crushed
1 bay leaf (fresh or dried)
2 celery ribs, chopped
1 medium onion, chopped
1 cup good quality dry white wine
1 (14 ounce) container chicken stock
1 (32 ounce) can chunky style crushed tomatoes
4 sprigs fresh thyme, leaves removed (about 1 tablespoon)
handful flat leaf parsley, chopped
1 1/2 lbs cod, cut into 2-inch chunks
salt and pepper
8 large shrimp (ask for deveined easy-peel or peel and devein)
8 sea scallops
16 -20 raw mussels, scrubbed
1 loaf fresh crusty bread, for mopping

1
In a large pot over moderate heat combine oil, crushed pepper, anchovies, garlic, and bay. Let anchovies melt into oil. The anchovies act as a natural salt, the pepper flakes will infuse the oil, providing heat.
2
Chop celery and onion near stove and add to the pot as you work. Saute vegetables for a few minutes to begin to soften and add wine to the pot. Reduce wine a minute, then add chicken stock, tomatoes, thyme, and parsley. Bring sauce to a bubble and reduce heat to medium low.
3
Season fish chunks with salt and pepper. Add fish and simmer 5 minutes, giving the pot a shake now and then. Do not stir your soup with a spoon after the addition of fish or you will break it up. Add shrimp, scallops, and mussels and cover pot. Cook 10 minutes, giving the pot a good shake now and again.
4
Remove the lid and discard any mussels that do not open. Carefully ladle stew into shallow bowls and pass bread at the table.

621

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, 1 teaspoon crushed red pepper flakes, 2 -3 flat fillets anchovies, drained, 6 garlic cloves, crushed, and more.

Yes, Cioppino: A Fine Kettle Of Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cioppino: A Fine Kettle Of Fish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions