Ingredient List:

2 tbsp unsalted butter, room temperature

2 carrots chopped into matchsticks size pieces

1 stalk celery, finely chopped

2 garlic cloves minced

1 large shallot minced (1 tbsp reserved for bread)

3 sprigs rosemary

1 tsp dried thyme

1 can whole peeled tomatoes (14.5 oz)

8 ounces clam juice

1 C vegetable stock (or 1 C water and 1 tsp better than bullion)

1 lb fresh mussels

1  lb cod or any white fish cut into small pieces

1 baguette cut into 1/2 diagonal pieces

Sea Salt


Turn broiler on high

In a large skillet (oven-safe) over medium heat melt 1 tbsp butter and add carrots, garlic, celery, garlic and shallots

Cook until shallots are browned about 5 minutes

Add rosemary, thyme and tomatoes

Reduce heat to low and simmer for an additional 5 minutes

Season with sea salt (around 1 tsp)

Add clam juice, stock and mussels

Cover and cook 5 minutes

While steaming mussels spread the other 1 tbsp of butter over each piece of baguette, sprinkle with sea salt, reserved shallots and additional rosemary

Add fish and bring to a simmer

Place bread on top of Cioppini

Remove skillet from cooktop and place under the broiler

Broil until the butter is melted and bread is browned (about 2-3 minutes)

Remove from oven and serve


Cioppino Cioppino

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