Cioppino

Name: Cioppino
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 1/4 cup, vegetable oil; 2 , large onions, chopped fine; , Salt and pepper; 1/4 cup, water; 4 , garlic cloves, minced; 2 , bay leaves; 1 teaspoon, dried oregano; 1/8-1/4 teaspoon, red pepper flakes; 1 (28-ounce) can, whole peeled tomatoes, drained with juice reserved, chopped coarse; 1 , (8-ounce) bottle clam juice; 1 (1 1/2-pound), skinless halibut fillet, 3/4 to 1 inch thick, cut into 6 pieces; 1 pound, littleneck clams, scrubbed; 1 1/4 cups, dry white wine; 4 tablespoons, unsalted butter; 1 pound, mussels, scrubbed and debearded; 1/4 cup, chopped fresh parsley; , Extra-virgin olive oil

Main Courses
Italian
Fish & Seafood

By Lan Lam ･ Appears in Cook's Illustrated May/June 2014, America's Test Kitchen TV

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?

SERVES 4 to 6

TIME 1¼ hours

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