Cioppino
Rate
(16)

Details

Prep time 20mins
Cook time 30mins
Serves or Makes: 4

Recipe

  • 1/ 4 cup olive oil
  • 1 teaspoon crushed red pepper flakes
  • 3 anchovy filets
  • 6 garlic cloves, chopped
  • 1 Bay Leaf
  • 3 ribs celery, chopped
  • 1 onion, chopped
  • 1 cup Imagery Chardonnay
  • 2 (8 oz) bottles clam juice
  • 1 (28oz can) crushed tomatoes
  • 4 sprigs of fresh thyme
  • 1/ 3 cup parsley, chopped
  • 1 1/ 2 pound cod loins, seasoned with salt and pepper
  • 10 large shrimp, peeled and deveined
  • 10 large sea scallops
  • 15 mussels, cleaned
  • 15 little neck clams, cleaned

Method

  • Step 1

    In a large pot or skillet, heat the olive oil. Add the crushed red pepper, anchovies, garlic and bay leaf.

  • Step 2

    Let the anchovies melt into the olive oil. Add the celery and onion and let cook for a few minutes until they soften.

  • Step 3

    Add the wine, stock, tomatoes and fresh thyme and bring to a boil. Reduce and let simmer for 10 minutes.

  • Step 4

    Add the cod and simmer for five minutes, trying not to stir so the fish doesn’t break up.

  • Step 5

    Add the shrimp, scallops, clams and mussels and cover the pot. Simmer for about 10 minutes or until the seafood is cooked and the clam and mussel shells open.

  • Step 6

    Remove the lid (discard any that did not open). Sprinkle with parsley and serve with crusty bread.