Quick Cioppino

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, cut into 1/4-inch dice
  • 4 garlic cloves, smashed and peeled
  • 3 sprigs fresh thyme
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon crushed red-pepper flakes
  • 1 cup dry white wine, such as Chardonnay
  • 1 can (14 ounces) diced tomatoes with juices
  • 2 1/2 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

    Stage 1
    Heat oil in an enormous pot over medium-high intensity. Add onion and garlic, and cook for 4 minutes. Add thyme, salt, pepper, and red-pepper pieces, and cook for 1 moment. Add wine, and stew for 1 moment. Mix in tomatoes, squeezes, and water. Cover, and stew for 25 minutes. Add fish, cover, and cook until shells open, 6 to 8 minutes. (Dispose of unopened shells and thyme branches.) Embellishment with parsley, and serve right away.

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