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Cioppino With Garlic Toasts

  • 6servings
  • 393calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4-5 tablespoons extra-virgin olive oil, divided

  2. 1 cup finely chopped onion

  3. 1/4 cup finely diced fennel bulb

  4. 3 tablespoons minced garlic

  5. 1 tablespoon minced fresh thyme

  6. 3/4 teaspoon crushed red pepper

  7. 2 tablespoons tomato paste

  8. 1 cup dry white wine

  9. 1 (28-ounce) can crushed tomatoes, undrained

  10. 1 (8-ounce) bottle clam juice

  11. 1 cup water

  12. 3/4 teaspoon kosher salt, divided

  13. 1/2 teaspoon freshly ground black pepper, divided

  14. 18 littleneck clams, well-scrubbed

  15. 1 1/2 pounds skinless halibut fillets, cut into 1 1/2-inch pieces

  16. 1/4 cup chopped fresh basil

  17. 12 ounces extra-large shrimp, peeled and deveined, tails on

  18. 12 medium sea scallops

  19. 12 (1/2-inch-thick) slices sourdough bread

  20. 2 garlic cloves, smashed

  21. 1/4 cup chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Heat 3 tablespoons oil in a large pot over medium heat. Add onion and fennel; sauté 5 minutes or until tender. Add minced garlic, thyme, and red pepper; sauté 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 300°. 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.

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