Cioppino With Garlic Toasts

cioppino-tomato-garlic Recipe
Yunhee Kim
Prep: 20 minutes; Cook: 35 minutes; Stand: 8 minutes.


Makes 6 servings (serving size: 2 cups soup and 2 slices toast)

Nutritional Information

Calories 393
Fat 15 g
Satfat 2 g
Monofat 9 g
Polyfat 3 g
Protein 39 g
Carbohydrate 19 g
Fiber 4 g
Cholesterol 82 mg
Iron 12 mg
Sodium 593 mg
Calcium 170 mg


4-5 tablespoons extra-virgin olive oil, divided
1 cup finely chopped onion
1/4 cup finely diced fennel bulb
3 tablespoons minced garlic
1 tablespoon minced fresh thyme
3/4 teaspoon crushed red pepper
2 tablespoons tomato paste
1 cup dry white wine
1 (28-ounce) can crushed tomatoes, undrained
1 (8-ounce) bottle clam juice
1 cup water
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
18 littleneck clams, well-scrubbed
1 1/2 pounds skinless halibut fillets, cut into 1 1/2-inch pieces
1/4 cup chopped fresh basil
12 ounces extra-large shrimp, peeled and deveined, tails on
12 medium sea scallops
12 (1/2-inch-thick) slices sourdough bread
2 garlic cloves, smashed
1/4 cup chopped fresh parsley


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.