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Cioppino

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cioppiono.jpgCioppino (pronounced (chu-peen-o) is a seafood soup, full of luscious shrimp, clams, mussels, white fish and some add crab legs.  I have wanted a bowl of this for so long, and while walking through the store and peering into the seafood case, I spied all the ingredients I needed (mussels, clams, large shrimp) and thought WHY not.  Excitedly I gathered the rest of my weekly shopping list and hurried to the bakery to get the crusty bread to dredge in the soup and off I was to make the perfect pot of soup.

Believe it or not, where I live here in PODUNCK, there was not one fennel bulb to be found. I had to substitute the fennel for the bulb end of the celery cut thin, and used tarragon for the anise flavor. The rest of the recipe I followed.  It was an incredible dish.  Easy to make, and a must try if you are a seafood lover of any kind.

3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock  or (1/2 clam juice, and low sodim chicken broth)
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes. Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.Ladle the soup into bowls and serve.Recipe courtesy The Food Network, Giada De Laurentiis 

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About heylaydee

An average cook, an enthusiasm for experimenting and trying new things, is the reason for this blog. That and I found myself in the “empty nest” syndrome and needed an outlet. So I picked up the camera that was collecting dust, got out the pile of recipes, contacted friends and family for their favorites and starting cooking again. What could be better than a glass of wine, a hot stove, and creativity? Come along for the ride. I will be blogging about food, family, and anything else that inspires me.

One response »

  1. SeaFood Fanatic!

    I live near the coast and can’t wait gather up some fresh seafood and try this recipe. I have been looking for Cioppino recipes and this one sounds delicious.

    Reply

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