Cioppino with Mussels and Halibut
with green salad / baguette
Cioppino is an Italian-style seafood stew. The base of the stew is made from tomatoes and white wine, and it's great for pairing with fresh bread. While we chose mussels and halibut for this version, just about any seafood will work.
Smarts: The halibut will cook quickly, so slice it into larger pieces so that it doesn’t overcook.
- Zucchini - 8 oz , diced
- Onions, medium - 1 , diced
- Garlic - 3 cloves , diced
- Halibut - 1 lb (sub any white fish like cod, tilapia, or mahi mahi)
- Mussels - 8 oz
- Lemons - 1 , wedges
- Tomatoes, whole in juice (28 oz / 794 g) - 1 can
- Butter - 2 Tbsp
- Oregano, dried - 2 tsp
- Wine, white - 1 cup (preferably a dry white wine; sub stock)
- Stock, any type - 1 cup
- Bay leaves - 2
- Red pepper flakes - 1/2 tsp , more or less to taste
- Lemon juice - 2 tsp
- Oil, olive - 1 Tbsp
- Grapes - 1 cup , halved
- Mustard, Dijon - 1 tsp
- Vinegar, balsamic - 1 Tbsp
- Oil, olive - 2 Tbsp
- Mixed greens - 6 oz
- Baguette - 1 small , sliced
Halibut - Rinse and pat dry. Slice into large pieces (about 3 / serving) and season with some salt and pepper. (Can be done 1 day ahead)
Mussels - Clean and debeard mussels (this is usually done by your fishmonger, but in the rare case that yours did not come debearded, here’s a demo from The Kitchn). Scrub and soak in a bowl of water. (Can be done 1 day ahead)
Grapes / Lemons - Prep as directed.
Place a colander over a small bowl. Pour tomatoes into the colander and let drain for a few minutes. (Reserve the liquid and the tomatoes.)
Heat a large Dutch oven or saute pan (use one that has a lid) over medium heat. Add butter. When butter melts, add zucchini, onions, and garlic with some salt. Saute until very tender, 4 to 6 minutes.
Stir in dried oregano until fragrant, ~1 minute.
Use your hands to break apart the whole tomatoes as you add them to the pot with the aromatics. Stir tomatoes until most of their liquid has cooked off and they are starting to stick to the bottom of the pan, 5 to 6 minutes.
To tomatoes add white wine and bring to a simmer. Stir in stock, reserved liquid from the tomatoes, bay leaves, and red pepper flakes.
Reduce heat to low-medium and simmer liquids for 5 minutes to let the flavors develop.
Add halibut and mussels to the pot. Cover with a lid and cook until halibut is tender and mussels have opened up, 5 to 8 minutes.
Meanwhile, in a large serving bowl, whisk together mustard, vinegar, and olive oil (portion for salad) with some salt and pepper. Add grapes and mixed greens. Wait to toss salad until right before serving.
Warm baguette if you’d like.
Return to cioppino. Discard bay leaves and any mussels that didn’t open up. Stir in lemon juice.
Ladle cioppino into bowls and serve with lemon wedges. Drizzle each portion with olive oil (portion for cioppino). Serve with salad and baguette for dipping. Enjoy!