Cioppino

As I returned from two warm weeks of travel shooting to our perfectly cozy nook in Philly, just as I left it, I was reminded of this gorgeous cioppino we had waiting in the wings to share here. When we were home for the holidays last month, Robert made this for my family one particularly chilly evening. It felt festive, hearty, and appropriately decadent for the celebratory time. As we returned to our healthier routine post-December, cioppino seemed to make the perfect weekend meal. A big bowl of this feels indulgent and comforting, helping us appreciate these winter months, if nothing else than for the food we're enjoying. 


Cioppino
serves 4-6

1 lb firm white fish, cut into pieces
1 lb shrimp, peeled and deveined
1 lobster tail, shell removed and cut into pieces
2 lb clams, scrubbed
1/2 lb calamari, cut into small rings
4 tbs olive oil, divided
1/2 stick butter
1 onion, diced
2 shallots, diced
4 cloves garlic, minced
1.5 cups dry white wine, divided
1 large (28oz) can whole peeled tomatoes
1 8oz bottle clam juice
1 8oz bottle lobster juice
4 springs parsley, chopped
2 tsp dried oregano
1 tsp red pepper flake
4 bay leaves
salt and pepper 

  • Heat 2 tbs oil in a large, heavy pot. Add onion and cook until softened, about 5-10 minutes. Add garlic, oregano, and red pepper flakes. Cook, stirring continuously until fragrant, about 3 minutes.
  • Add 1 cup wine and cook until reduced by half, about 5 minutes. 
  • Add tomatoes, coarsely crushing them with your hands and cook, stirring occasionally until thickened, about 20 minutes. Add clam juice, lobster juice, bay leaves and 8 cups of water. Season with salt and pepper, stir to combine and bring to a boil. Reduce to a simmer and continue cooking for 30 minutes. Discard bay leaves.
  • In another large, heavy pot over medium-high heat, warm 2 tbs olive oil. When oil is shimmering, add shallots and cook until softened, about 3 minutes. Add clams and 1/2 cup wine. Cover and cook, stirring occasionally until shells have opened, about 4-8 minutes. Discard any clams that have not opened. 
  • Add broth to clams and bring to a simmer. Add fish, shrimp, lobster tail, and calamari. Cover and cook until seafood is opaque, about 4 minutes. Stir in butter until thoroughly combined and season to taste with salt and pepper. 
  • To serve, divide between bowls and top with parsley. Serve with baguette or crusty bread. 
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