Recipe courtesy of Rajko Marin

Cioppino

  • Level: Intermediate
  • Total: 2 hr 55 min
  • Prep: 30 min
  • Cook: 2 hr 25 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Sauce: 

1/4 cup olive oil

4 tablespoons (1/2 stick) unsalted butter

1 tablespoon chopped fennel bulb

1 carrot, chopped

1/2 celery stalk, chopped

1/2 leek, chopped

1/2 yellow onion, chopped

1/2 green bell pepper, chopped

One 28-ounce can crushed tomatoes

1 tablespoon salt

1 tablespoon tomato paste

1/2 teaspoon minced fresh basil

1/2 teaspoon minced fresh oregano

1/4 teaspoon freshly ground black pepper

1/4 teaspoon minced fresh thyme

4 bay leaves

Pinch cayenne pepper

Seafood:

8 cherrystone clams

8 ounces halibut, cut into 1/2 by 2-inch pieces

8 ounces swordfish, cut into 1/2 by 2-inch pieces

4 ounces cooked bay or other small shrimp

3/4 cup crabmeat

8 large prawns, peeled and deveined

8 large diver scallops

Flour, for dusting

1/4 cup olive oil

4 tablespoons (1/2 stick) unsalted butter

1 cup dry white wine

1 teaspoon finely chopped garlic

Chopped fresh parsley, for garnish

Directions

  1. For the sauce: Place a heavy saucepan over medium heat. When hot, add the oil and butter. When the butter is melted, add the fennel, carrot, celery, leeks, onions and bell pepper. Cook, stirring, until tender, about 5 minutes. Add the tomatoes, 2 cups water, salt, tomato paste, basil, oregano, pepper, thyme, bay leaves and cayenne. Simmer, stirring frequently, until reduced and thickened, at least 2 hours and up to 4 hours.
  2. For the seafood: Scrub the clams well, place in a large saucepan and pour in about 1/2-inch water. Place over medium-high heat and steam until the shells open, about 5 minutes. Discard any clams that do not open. 
  3. Dust the halibut, swordfish, shrimp, crabmeat, prawns and scallops with flour. Heat the oil and butter in a large skillet over medium heat. Saute the seafood until golden, in 2 batches if necessary, 4 to 7 minutes. Add the wine and cook, stirring, until reduced slightly, about 1 minute. 
  4. Add the sauce, stir well, cover the pot and cook over low heat until heated through, about 7 minutes. Pour into a serving dish, place the clams on top and sprinkle with parsley. Serve immediately.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …