How to Make Tomato Seafood Stew (Cioppino) by Matthew Francis • Tasty
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CIOPPINO (The Perfect Dip for Crusty Bread)
Cioppino might be the best dip for your bread to ever exist. Make it for a group of friends or just make a batch for yourself and revel in what a good cook you are.
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--RECIPE--
▪125g or ½ white onion, small diced
▪75g or ½ medium bulb fennel, small diced
▪4-5 garlic cloves, minced
▪Olive oil
▪Salt
▪1lb/.5kg shell-on raw wild shrimp, shells removed and reserved for stock
▪1box/900-1000g(mL) chicken stock
▪1 bottle/240g(mL) clam juice
▪Chile flake
▪200g or ¾-1c dry white wine
▪800g/28oz nice whole peeled canned tomatoes, pureed
▪1lb/.5kg mussels, rinsed, beards removed (any broken/open mussels discarded)
▪1lb/.5kg fresh atlantic cod, cut into 1”/2.5cm chunks and salted before cooking
▪.5lb/225g squid tubes and tentacles, sliced
▪Pinch sugar
▪Black pepper, chopped parsley, additional olive oil, to garnish
▪Plenty of good crusty bread for dipping
Into a medium sauce pot, add the shells from 1lb shrimp, stock, and clam juice. Bring to a simmer and continue simmer over medium low for about 15min.
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Heat a large heavy bottomed pot over medium. Add very generous squeeze of olive oil (it should almost coat the bottom fo your pot. To that, add onion, fennel, and garlic and a large pinch of salt. Stir and sweat over medium for 4-5min.
Add pinch of chile flake to veg. Allow chile flake to cook and infuse the oil for about a minute, then add in wine. Bring wine and veg to a simmer and continue to cook for 2-3 more minutes or until wine is mostly evaporated.
Add in all of the strained liquid from your shrimp-clam stock (discard shrimp shells). You should be adding about 1200g/mL here. If you don’t have enough, add additional chicken stock or water. Stir in pureed tomatoes. Increase heat to medium high, bring to a boil. Continue to simmer and reduce for approx 15min by about 15-20%.
Taste base for seasoning. Add salt and pinch of sugar if needed to balance acidity.
Reduce heat to low then drop in cod, shrimp, and squid. Gently move with a spoon to ensure everything is spread evenly and submerged before adding in mussels and snuggling them into the base to submerge. Bring to a simmer, cover, and allow to poach for 3-4 mins.
Very gently stir the seafood. Continue to cook if mussels aren’t yet fully open. When mussels are fully opened and the rest of the fish is opaque, it’s done! Discard any mussels that didn’t open during cooking.
Ladle into a bowl, garnish with black pepper, olive oil, and minced parsley, and enjoy with crusty bread.
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CHAPTERS
0:00 Intro
0:30 The base - aromatics
4:00 The seafood components
6:12 Adding the seafood to the base
7:11 call me Lord B-man (Established Titles ad)
8:27 Finishing the cioppino
10:03 Let’s eat this thing
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Cioppino Recipe Seafood Stew Chew Out Loud
An easy take on a classic Italian-American dish, this Cioppino recipe, also known as seafood stew or seafood cioppino, is warm, hearty, and incredibly delicious. Serve it warm with thick, crusty bread! ❤❤❤
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2 medium onions, finely chopped
8 cloves garlic, minced
2 bay leaves
1 tsp oregano
1 ½ tsp table salt
1 tsp freshly ground black pepper
¼ cup light olive oil
3 celery stalks, thinly sliced
1 yellow pepper, seeded and diced
2 TB tomato paste
1 ½ cups dry white wine, such as sauvignon blanc
30 oz whole plum tomatoes, from can, drained and chopped – juices reserved*
1 cup bottled clam juice
1 cup seafood stock, or chicken stock
2 TB sugar
20 whole clams, shell-on
20 whole mussels, shell-on
1 lb firm fish, ie., halibut, snapper, or salmon
1 LB raw shrimp, 16-20 count-size, deveined, tail shell on
1 LB sea scallops, large, muscles removed from side, if attached
¼ cup fresh parsley, chopped
¼ cup fresh basil, chopped
Optional: crusty bread for serving
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How to Make Monterey Bay Cioppino
Test cook Bryan Roof makes host Julia Collin Davison a regional specialty, Monterey Bay Cioppino.
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Cioppino Seafood Stew Recipe
Cioppino is a traditional seafood stew which uses a variety of seafood products in tomato-wine broth. Our recipe uses Jumbo Scallops, Snapper (Halibut is a popular substitute), Shrimp, and Clams, all of which is available at FreshSeafood.com. This delicious stew presents beautifully for the holidays and warms you up in the cold, wintery weather.
Pure Food Fish Market in Seattle's world-famous Pike Place Market services the entire United States with overnight fresh seafood delivery via FedEx at FreshSeafood.com. Order all the seafood needed to make this delicious recipe today!
James Beard's Recipe for Cioppino
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JBF's director of house programming Izabela Wojcik demonstrates how to prepare James Beard's very own recipe for cioppino. Recipe here:
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