Cioppino for Two
Fish and shellfish piled high in a flavorful broth make this San Francisco stew a project. Could we simplify the shopping and cooking and still maintain its indulgent appeal?
Gather Your Ingredients
Key Equipment
Before You Begin
We prefer halibut, but any firm-fleshed, 3/4- to 1-inch-thick whitefish (such as cod or sea bass) can be substituted. Our favorite bottled clam juices are Bar Harbor Clam Juice and Look’s Atlantic Clam Juice. Discard any clams or mussels with unpleasant odors, cracked shells, or shells that won’t close. If littleneck clams are not available, you can substitute Manila or mahogany clams, or use 1 pound of mussels. If using only mussels, skip step 3 and cook them all at once with the butter and wine for 3 to 5 minutes. Serve with sourdough or rustic bread.
Instructions
1.
Heat vegetable oil in medium saucepan over high heat until shimmering. Add onions, salt, and pepper; cook, stirring frequently, until onions begin to brown, 5 to 8 minutes. Add water and cook, stirring frequently, until onions are soft, 2 to 4 minutes. Stir in garlic, bay leaf, oregano, and pepper flakes and cook for 1 minute. Stir in tomatoes and reserved juice and clam juice and bring to simmer. Reduce heat to low, cover, and simmer for 5 minutes.
2.
Submerge halibut in sauce, cover, and gently simmer until fish is cooked through, 14 to 17 minutes. Remove pan from heat and, using slotted spoon, transfer halibut to plate, cover with aluminum foil, and set aside.
3.
Bring clams, wine, and butter to boil in 8-inch skillet over high heat. Cover and steam until clams just open, 5 to 8 minutes, transferring them to pan with tomato sauce as they open.
4.
Once all clams have been transferred to pan, add mussels to skillet, cover, and cook over high heat until mussels have opened, 2 to 4 minutes, transferring them to pan with tomato sauce as they open. Pour cooking liquid from skillet into pan, being careful to not pour any grit from skillet into pan. Return sauce to simmer.
5.
Stir parsley into sauce and season with salt and pepper to taste. Divide halibut among serving bowls. Ladle sauce over halibut, making sure each portion contains both clams and mussels. Drizzle with olive oil and serve immediately.
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