Cioppino Recipe | The San Francisco Fish Stew
This stew will have you on a flavor roller coaster. This can be very expensive, but so worth it. I also made a pasta dish out of it.
#YESChef #BigChefDro #YESChefCreates #SoulSnatcher #TheChefsTable #PrivateChef #InterviewsWithTheChef #LetsCook
Please follow on Social Media
Patreon:
Instagram:
Facebook:
Facebook (PERSONAL):
Twitter:
Want me to Cater your Event?
Want to Book me for an Engagement?
Want to hire me as a Consultant for your Restaurant?
YES Chef! Creates, LLC
P.O. Box150893
Cape Coral, Fl. 33905-0893
Website: yeschefcreates.com
Email: bigchefdro@yeschefcreates.com
LOOK, I TALK A LOT!!!!! If you are looking to get fast recipes, with incomplete steps that keep you guessing on what to do next...then this isn't the channel for you. I just simply want to raise your knowledge and execution of culinary. I'm very detailed in my explanations and techniques. You will learn something here. I don't have the ability to upload consistently because well I own a Private Chef business and I have 6 kids to raise, but given the time I will bring top quality content for you.
If you are getting value from this channel, please help me grow it by SUBSCRIBING and enabling the NOTIFICATION bell. Hit the LIKE button on your way out
--
Don't forget to FOLLOW me on social media where you can stay up to date on everything that I am getting into
THANK YOU!!!!!
Tuscan Fish Stew - Food Wishes
Learn how to make a Tuscan Fish Stew! When you hear the word “stew” you don’t usually think of fast, easy, and light, but this Tuscan Fish Stew is all those things and more! Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy Tuscan Fish Stew recipe!
You can also find my content on Allrecipes:
Ina Garten's Cioppino | Barefoot Contessa | Food Network
Ina's cioppino is the seafood stew that you never knew you needed... until NOW!
Subscribe to #discoveryplus to stream more of #BarefootContessa:
Get the recipe ▶
Subscribe to Food Network ▶
Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Cioppino
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 10 min
Active: 1 hr 10 min
Yield: 6 servings
Ingredients
Good olive oil
2 cups (1/2-inch-diced) fennel bulb
1 1/2 cups (1/2-inch-diced) yellow onion (1 large)
1 tablespoon minced garlic (3 cloves)
1 teaspoon whole dried fennel seeds
1/2 teaspoon crushed red pepper flakes
1 (28-ounce) can crushed tomatoes, such as San Marzano
4 cups seafood stock, preferably homemade (recipe follows)
1 1/2 cups dry white wine, such as Pinot Grigio
Kosher salt and freshly ground black pepper
1 1/2 pounds center-cut cod fillets, skin removed, 2-inch diced
1 pound large (16 to 20-count) shrimp, peeled and deveined
1 pound sea scallops, halved crosswise
24 mussels, scrubbed
1 tablespoon Pernod
3 tablespoons minced fresh parsley
Garlic Toasts, for serving (recipe follows)
Seafood Stock:
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onion (2 onions)
2 carrots, unpeeled and chopped
3 celery stalks, chopped
2 garlic cloves, minced
1/2 cup dry white wine, such as Pinot Grigio
1/3 cup tomato paste
10 sprigs fresh thyme
Kosher salt and freshly ground black pepper
Garlic Toasts:
1 baguette
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 garlic clove, halved lengthwise
Directions
Heat 1/4 cup olive oil in a large (12-inch) heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 10 minutes, until tender. Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes, until fragrant. Add the tomatoes, stock, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes. The stock will be highly seasoned.
Add the seafood in the following order: first the cod, then the shrimp, scallops, and finally the mussels. Do not stir! Bring to a simmer, lower the heat, cover, and cook for 8 to 10 minutes, until all the seafood is cooked and the mussels are open. Stir in the Pernod, being careful not to break up the fish; cover and set aside for 3 minutes for the flavors to blend. Discard any mussels that have not opened. Ladle into large shallow bowls, sprinkle with parsley, and serve hot with Garlic Toasts.
Seafood Stock:
Warm the oil in a medium pot set over medium heat. Add the shrimp shells, onions, carrots, and celery and cook for 15 minutes, until lightly browned. Add the garlic and cook for one more minute. Add 1 1/2 quarts water, the wine, tomato paste, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring to a boil, lower the heat, and simmer for one hour. Strain through a sieve, pressing on the solids. You should have approximately 1 quart of stock. If not, add enough water or white wine to make 1 quart.
Cool completely, transfer to containers, and refrigerate for up to 3 days or freeze for up to 1 month.
Garlic Toasts:
Preheat the oven to 400 degrees F.
Slice the baguette diagonally in 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.
Lay the slices in one layer on a sheet pan, brush each with olive oil, and sprinkle generously with salt and pepper. Bake for 15 to 20 minutes, until browned and crisp. As soon as they're cool enough to handle, rub the top of the toasts with a cut side of the garlic. Serve at room temperature.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#InaGarten #BarefootContessa #FoodNetwork #Cioppino
Ina Garten's Cioppino | Barefoot Contessa | Food Network
SEAFOOD STEW RECIPE for winners*
A great seafood stew is simple and delicious to prepare. Print the complete recipe at
Give this stew a try and let me know what you think, and for more video recipes check out the Chef Buck playlist: and to
discover and print more great dishes visit my recipe website at
More stuff:
My other Youtube channel:
My recipe website:
Chef Buck playlist:
* recipe also appropriate for non-winners
ingredients:
1 lb MIXED SEAFOOD
1 HOT PEPPER (finely chopped)
3-4 cloves GARLIC (finely chopped)
1 medium ONION (chopped)
½ cup CELERY (sliced)
2 Tbsp TOMATO PASTE
1 13 oz can DICED TOMATOES
1 cup CHICKEN STOCK
2 cups WATER (substitute 1 cup CLAM JUICE if desired)
1 cup WHITE WINE
2 Tbsp LEMON JUICE
1 BAY LEAF
1 Tbsp OREGANO
1 tsp THYME
1 tsp BASIL
SALT/PEPPER to taste
1 Tbsp OLIVE OIL
directions:
Heat olive oil on medium heat and add onion and celery and hot pepper. Give these ingredients a minute head start and then add the garlic and salt. Cook until the onion begins to soften and then add the tomato paste. Push the paste around with the vegetables—spread it around the bottom of the pan and let it cook up a minute or two—if the paste sticks a little, that's cool—because now we'll add white wine which will deglaze any stuck on paste. Stir. Add a bay leaf, oregano, thyme, basil—throw some red pepper flakes in as well if you like it hot. Let the mix simmer for about 5 minutes.
Add diced tomatoes, 1 cup of broth (I use chicken broth, but any broth will do), and 2 cups of water—you can substitute 1 cup of clam juice for 1 of the cups of water, if desired. Bring to a boil and then reduce to a simmer, cover, and allow to cook 30 minutes.
After 30 minutes, add 1 lb. of miscellaneous seafood—a variety of big-bite pieces make a nice presentation. Cover and simmer for another 7-8 minutes. Stir in some lemon juice and remove from heat and serve.
It looks tasty in a bowl with a nice pyramid of rice in the middle.
it's easy peezey and puts a nice glow in your belly.
Bon appétit!
5-Minute Fisherman's Stew - Food Wishes
Learn how to make a 5-Minute Fisherman's Stew recipe! It’s only false advertising if someone else does it. Yes, while it’s true this Fisherman's Stew only takes about five minutes to cook, there is a little bit of prep involved, but when you taste this simple, but very satisfying dish, you won’t even be that mad. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this delicious Fisherman's Stew recipe!
You can also find my content on Allrecipes: