Name: Cioppino for Two
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 2 tablespoons vegetable oil; 1 large onion , chopped fine; 1/4 teaspoon table salt; 1/4 teaspoon pepper; 3 tablespoons water; 2 garlic cloves , minced; 1 bay leaf; 1/2 teaspoon dried oregano; Pinch red pepper flakes; 1 (14.5-ounce) can whole peeled tomatoes , drained with juice reserved, chopped coarse; 1/2 cup bottled clam juice; 2 (6-ounce) skinless halibut fillets , 3/4 to 1 inch thick; 8 ounces littleneck clams , scrubbed; 2/3 cup dry white wine; 2 tablespoons unsalted butter; 8 ounces mussels , scrubbed and debearded; 2 tablespoons chopped fresh parsley; 1 tablespoon extra-virgin olive oil

Cioppino for Two

By Lan Lam

Published on March 4, 2014

Time

1¼ hours

Yield

Serves 2

Ingredients

2 tablespoons vegetable oil 1 large onion, chopped fine¼ teaspoon table salt ¼ teaspoon pepper 3 tablespoons water 2 garlic cloves, minced1 bay leaf ½ teaspoon dried oregano Pinch red pepper flakes 1 (14.5-ounce) can whole peeled tomatoes, drained with juice reserved, chopped coarse½ cup bottled clam juice 2 (6-ounce) skinless halibut fillets, ¾ to 1 inch thick8 ounces littleneck clams, scrubbed⅔ cup dry white wine 2 tablespoons unsalted butter 8 ounces mussels, scrubbed and debearded2 tablespoons chopped fresh parsley 1 tablespoon extra-virgin olive oil

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

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.

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.

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.

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.

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.