Cioppino
Ingredients
- 1 head garlic, chopped
- 2 tbsps cooking oil
- 1 large onion, chopped
- 1/2 cup packed fennel, sliced
- 1/4 cup celery, finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 1/2 tsp red pepper flakes
- 1/2 kilo squid or octopus slice the tentacles
- 1 small can tomato paste
- 1 tsp dried oregano
- 1 cup dry white wine
- 2 bay leaves
- 1 1/2 cup seafood stock or water
- 3 tbsps flat-leaf parsley, chopped
- 1/2 tsp lemon juice
- 1/2 cup clams soaked in water for 1 hour
- 1/2 kilo tail-on shrimp peeled and deveined
- 1 pack local scallops
- 1 kilo mussels scrubbed and de-bearded
- 1/2 kilo skinless flaky white fish such as cobbler, Pangasius, halibut or cod cut into 1-inch pieces
- 1 baguette, sliced and lightly toasted
Instructions
- Mince the garlic. In a large pot over medium heat, heat oil. Add onion, fennel, celery, salt, and pepper, chili flakes, and cook, stirring occasionally, until softened, 6 to 8 minutes.
- Continue to cook, stirring constantly, don’t burn the garlic and onions.
- Reduce heat to medium-low and add the squid. Cook, stirring occasionally until squid is opaque and tender and the released juices reduce 15 to 20 minutes.
- Add tomato paste and oregano and cook, stirring, 1 minute.
- Add the mussels, scallops, and clams.
- Add wine, raise heat to medium-high, and cook until cooking liquid is reduced by half, 5 to 7 minutes.
- You can also add tomatoes with their juice, bay leaves, water or stock.
- Bring to a boil, reduce to a simmer, and cook, covered in 30 mins.
- Add the shrimps to avoid overcooking it.
- Sprinkle the parsley leaves
- Arrange the fish on top of the stew, cover, and simmer until shellfish opens and fish and shrimp are firm and opaque, about 5 minutes more. Discard bay leaves and stir in the remaining 2 tablespoons parsley.
- Serve cioppino immediately in large soup bowls with bread.
Video
Posted by Sweet K All things yummy on Monday, April 20, 2020
Notes
Always taste your dish before adding more salt.