Cod and Shellfish Cioppino
Back to Cioppino with Cod and Shellfish
Last updated
- Prep
- 25 min
- Bath
- 2 hours 15 minutes
- Yield
- 4 servings
Main Coursefishshellfish
Ingredients
- 1 lb plain skinless, boneless Atlantic or Pacific cod in whole portions within all the guide’s dimensions
- Salt and black pepper
- 1 to 2 tbsp olive oil for each cod pouch, as directed by the guide
- 1/2 lb raw peeled, deveined shrimp large enough for reliable center measurements
- 1/2 lb live mussels
- 1/2 lb live clams
- 2 tbsp olive oil for the broth
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1 can crushed tomatoes, 28 oz
- 1 cup water, plus more as needed
- 1 bay leaf
- 1/2 tsp dried oregano
- 1/4 tsp chili flakes
- 2 tbsp chopped parsley
- Crusty bread, for serving
Method
Prepare
- Confirm the cod species, whole-portion dimensions, and starting conditions below. Season with salt and pepper and bag each portion separately with the guide’s olive oil amount.
- Keep shrimp and live shellfish refrigerated separately. Clean and inspect the shells as directed by the guide, discarding unsuitable shells before cooking.
Cook
- Set the water bath to 140°F.
- Use plain, skinless, boneless Atlantic or Pacific cod portions that fit within 1 1/2 × 2 1/4 × 3 7/8 inches, measured from shortest to longest. All three dimensions matter. Remove pin bones and keep the portions whole through the bath; sablefish, halibut, whole fish, and folded tail pieces need other methods. Use separately prepared peeled, deveined shrimp large enough for reliable center readings, plus live mussels and clams from a labeled, controlled source. Keep each type identifiable. The table describes the cod bath only. Use fully thawed cod with a verified 41°F starting temperature. Season with salt and pepper and seal each portion separately with 1 to 2 tablespoons of olive oil, without folding, stacking, or overlap. Keep sauces, miso, wine, citrus, vinegar, brines, and cures outside the pouch. Fully submerge each sealed pouch in a verified, preheated circulating bath, leaving water space around every bag. Start timing at immersion and complete the full listed time without interruption. Keep raw shrimp and live shellfish refrigerated separately. Scrub the shells and remove mussel beards. Discard cracked shells and live shells that do not close when tapped. Do not put shellfish or tomato broth in the cod bags. The listed time covers the bath stage. Allow additional time for thermometer checks, any further cooking needed to pass them, and finishing. Near the end of the cod bath, prepare the tomato-wine broth and cook the shrimp, mussels, and clams on the stovetop. Their checks are independent of the cod bath; the cod clock is not a mixed-seafood cooking time. Use clean utensils, discard all pouch liquid, and keep cooked food away from raw food, its juices, and used equipment. Keep cod portions whole and shrimp identifiable. Transfer them to separate portions of simmering broth as needed for hotter cooking. Before assembly, probe the thickest flesh of every cod portion and every shrimp from the side, with the full sensing area inside; recheck uneven areas. Every measured spot must reach 145°F for at least 15 seconds. Continue cooking and recheck cooler pieces. Every live mussel and clam must open during cooking; discard all unopened shells. An opened shell, hot broth, color, or flaking cannot replace the cod and shrimp measurements. Combine only after the independent checks, gently separate the cod into large flakes, and serve immediately. These methods cover immediate service only. Frozen starts, chilling, storage, reheating, and holding need separate methods. Other finfish, crab, scallops, squid, frozen starts, unmeasurable pieces, mixed unidentified seafood, vacuum-packed thawing, and raw or barely cooked service need other methods. The lean-fish table is not applied to shellfish and does not control shellfish viruses. Follow local shellfish advisories; cooking does not make recalled shellfish acceptable.
- Cook for 2 hours 15 minutes for up to 1 1/2 inches thick; the whole piece must fit within 1 1/2 × 2 1/4 × 3 7/8 inches, measured from shortest to longest.
- This is the bath time. Allow additional time for hotter cooking to reach the thermometer temperature below. That extra cooking can make the center firmer than the bath alone.
- Near the end of the cod bath, soften the onion and garlic in the broth oil. Add wine, tomatoes, water, bay, oregano, and chili, and simmer until the onion is tender and the broth tastes rounded.
- Reserve some broth in a separate clean saucepan for the cod checks. Cook shrimp and live shellfish in the main pot following the guide’s independent component instructions, keeping them identifiable.
- Prepare the serving bowls and bread. Coordinate the seafood finish with the end of the cod bath so everything can be served promptly.
Check before finishing
- At the end of the bath, open the pouch and transfer each piece intact to a clean surface with clean utensils. Discard the pouch liquid and any sauce that touched raw food.
- Use a clean food thermometer. Before assembly, check the thickest flesh of every cod portion and every shrimp from the side, with the full sensing area inside; recheck uneven areas. Every live mussel and clam must also open during cooking; discard all unopened shells.
- Every spot you check must reach 145°F for at least 15 seconds. If any reading is lower, keep cooking with a method hot enough to reach this temperature and check each cooler spot again. Complete this check before finishing.
Finish
- After every cod and shrimp piece passes its temperature check and all unopened shells have been discarded, combine the seafood and broth using clean utensils.
- Remove the bay leaf and gently separate the cod into large flakes. Do not use hot broth or an opened shell as a substitute for another component’s check.
Serve
- Ladle into bowls, add parsley, and serve immediately with crusty bread.
Want another texture or thickness?
The complete guide has all reviewed settings, safety context, and finishing options.