Quick Cioppino

Name: Quick Cioppino
Prep time: 10 min
Total time: 45 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium onion, cut into ¼-inch dice; 4 garlic cloves, smashed and peeled; 3 sprigs fresh thyme; 1 teaspoon coarse salt; 0.25 teaspoon freshly ground pepper; 0.125 teaspoon crushed red-pepper flakes; 1 cup dry white wine, such as Chardonnay; 1 can (14 ounces) diced tomatoes with juices; 2.5 cups water; 14 mussels, debearded and scrubbed well; 14 littleneck clams, scrubbed well; 1 pound firm, white fish fillets, such as halibut or cod, cut into 2-inch pieces; Fresh flat-leaf parsley leaves, for garnish

3.2

(32)

By

Martha Stewart Editors

Updated on January 7, 2019

Prep Time:

10 mins

Total Time:

45 mins

Servings:

4

A steamy bowl of fisherman's stew takes the chill off a rolling fog or a cold winter's night. A cinch to make, cioppino calls for seafood that cooks largely unattended and in a single pot.

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion, cut into ¼-inch dice
4 garlic cloves, smashed and peeled
3 sprigs fresh thyme
1 teaspoon coarse salt
¼ teaspoon freshly ground pepper
⅛ teaspoon crushed red-pepper flakes
1 cup dry white wine, such as Chardonnay
1 can (14 ounces) diced tomatoes with juices
2 ½ cups water
14 mussels, debearded and scrubbed well
14 littleneck clams, scrubbed well
1 pound firm, white fish fillets, such as halibut or cod, cut into 2-inch pieces
Fresh flat-leaf parsley leaves, for garnish

Directions

Heat oil in a large pot over medium-high heat. Add onion and garlic, and cook for 4 minutes. Add thyme, salt, pepper, and red-pepper flakes, and cook for 1 minute. Add wine, and simmer for 1 minute. Stir in tomatoes, juices, and water. Cover, and simmer for 25 minutes. Add seafood, cover, and cook until shells open, 6 to 8 minutes. (Discard unopened shells and thyme sprigs.) Garnish with parsley, and serve immediately.