Cioppino
Cioppino
30 mins cooking | 30 mins preparation
Servings: 6
Cuisine: Italian-AmericanA warm delicious medley of seafood in one bowl
Satisfy your seafood cravings with this Italian-American fish stew dish packed with a medley of crabs, clams, shrimps, scallops, squid, mussels, and fish. It’s healthy and oh-so-hearty!
Ingredients you need
Original recipe yields 6 servings. The ingredient list now reflects the servings specified.
200g
250g
250g
250g
250g
2 tbsp
¾ cup
½ cup
¼ cup
1 tsp
½ tsp
1 tbsp
½ tsp
1 tbsp
1 cup
2 cups
1 tsp
2 pcs
3 cups
1 load
2 tsp
2 tbsp
¼ cup
Sarangani Bay Squid Rings
Sarangani Bay Jumbo White Shrimp
Sarangani Bay Alaskan Pollock Fillet, cubed
Manila clams, soaked in salted water for 1 hour
Mussels, scrubbed and beard removed
Extra-virgin olive oil
Onion, diced
Fennel, sliced
Celery, chopped
Sea salt
Ground black pepper
Garlic, minced
Dried chili pepper flakes
Tomato paste
Dry white wine
Canned crushed tomatoes
Parsley, chopped
Lemon zest
Sour dough bread
Water
Bay leaves
Dried oregano
Salted butter
Procedure:
- In a large pot over medium heat, heat oil. Sauté onion, fennel, celery, ½ teaspoon salt, and ¼ teaspoon pepper and cook. Stir occasionally, until softened. Add the minced garlic and red pepper flakes. Continue to cook. Stir constantly until garlic is golden and fragrant.
- Reduce heat to medium-low and add squid. Cook. Stir occasionally until squid is opaque and tender and the release juices reduced, for 15-20 minutes. Add tomato paste and cook for 1 minute.
- Add wine, raise heat to medium-high, and cook until cooking liquid is reduced by half. Reduce to a simmer and cook while covered for 15 minutes. Stir ¼ teaspoon each salt and pepper. Taste and adjust seasoning.
- Add clams, cover, and cook for 3 minutes. Stir in the shrimp and mussels. Arrange the fish on top of the stew, cover, and simmer until shellfish opens and fish and shrimps are firm and opaque. Do not overcook. Fish out bay leaves. Garnish with Parsley.
- For the sour dough bread, mix with butter, parsley, and lemon zest together. Spread the flavored butter on the bread. Bake bread for 15 minutes in a pre-heated oven at 350 F.
- Ladle stew in a large serving bowl. Serve with warm bread.
You might also like
40 mins