Cioppino With Garlic Toasts Recipe

Name: Cioppino With Garlic Toasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4-5 tablespoons extra-virgin olive oil, divided; 1 cup finely chopped onion; 1/4 cup finely diced fennel bulb; 3 tablespoons minced garlic; 1 tablespoon minced fresh thyme; 3/4 teaspoon crushed red pepper; 2 tablespoons tomato paste; 1 cup dry white wine; 1 (28-ounce) can crushed tomatoes, undrained; 1 (8-ounce) bottle clam juice; 1 cup water; 3/4 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 18 littleneck clams, well-scrubbed; 1 1/2 pounds skinless halibut fillets, cut into 1 1/2-inch pieces; 1/4 cup chopped fresh basil; 12 ounces extra-large shrimp, peeled and deveined, tails on; 12 medium sea scallops; 12 (1/2-inch-thick) slices sourdough bread; 2 garlic cloves, smashed; 1/4 cup chopped fresh parsley

Servings: persons

4-5 tablespoons extra-virgin olive oil, divided
1 cup finely chopped onion
1/4 cup finely diced fennel bulb
3 tablespoons minced garlic
1 tablespoon minced fresh thyme
3/4 teaspoon crushed red pepper
2 tablespoons tomato paste
1 cup dry white wine
1 (28-ounce) can crushed tomatoes, undrained
1 (8-ounce) bottle clam juice
1 cup water
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
18 littleneck clams, well-scrubbed
1 1/2 pounds skinless halibut fillets, cut into 1 1/2-inch pieces
1/4 cup chopped fresh basil
12 ounces extra-large shrimp, peeled and deveined, tails on
12 medium sea scallops
12 (1/2-inch-thick) slices sourdough bread
2 garlic cloves, smashed
1/4 cup chopped fresh parsley

1
Heat 3 tablespoons oil in a large pot over medium heat. Add onion and fennel; saute 5 minutes or until tender. Add minced garlic, thyme, and red pepper; saute 1 minute. Stir in tomato paste; cook 1 minute. Add wine, cook on high 5 minutes or until reduced by half. Add tomatoes with juices, clam juice, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil; reduce heat to low, and simmer, partially covered, 10 minutes.
2
Preheat oven to 300u00b0. Raise heat on stove to medium; add clams. Cover; cook 5-8 minutes or until shells are just opened. Remove clams (discard unopened shells). Set aside; keep warm. Lower heat to simmer. Season halibut with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; add to pot with basil. Cover; cook 2 minutes. Turn off heat, and stir in shrimp and scallops; cover. Let sit 6-8 minutes or until shrimp and scallops are just cooked. Return clams to pot; cover.
3
Arrange bread on a baking sheet. Drizzle with remaining 1-2 tablespoons oil; bake 12-15 minutes or until golden. Rub smashed garlic onto each slice.
4
Ladle soup into 6 bowls; sprinkle with parsley.

1102

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 21 ingredients. The key ingredients include: 4-5 tablespoons extra-virgin olive oil, divided, 1 cup finely chopped onion, 1/4 cup finely diced fennel bulb, 3 tablespoons minced garlic, and more.

Yes, Cioppino With Garlic Toasts 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.

Cioppino With Garlic Toasts

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