Cioppino, a spicy seafood stew in tomato and wine broth
Food Wishes · ♥ 5.7K likes · 262.2K views · 47 min video
Read about mixed seafood in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- olive oil
- butter
- 1 whole onion
- 1 rib celery
- salt
Saute the diced onion and celery in olive oil and butter over medium-low with a pinch of salt about six or seven minutes until the onion softens and turns slightly golden without browning.
- 2 cup white wine
- 1 whole bay leaf
- dry oregano
- ½ tsp red pepper flakes
- Worcestershire sauce
Add the white wine and bring to a simmer, then add the bay leaf, dry oregano, red pepper flakes and a couple of drops of Worcestershire sauce.
- 3½ cup tomato puree
- 2 cup water
Add the tomato puree and about two cups of water swilled out of the can.
- 5–6 slices lemon
- ½ cup chopped herb
- 1 lb shrimp
- 12 oz white fish
- 1 lb black mussels
- 1 whole dungeness crab
Bring to a simmer, turn it down to low and simmer about 35 minutes to draw the flavour out of the herbs, bay leaf, garlic and onions.
Put it on high heat and bring to a boil, then add the lemon slices and the white fish and bring back to a simmer, about two minutes.
The seafood, in order
Cover tightly and boil on high five minutes, then stir and check; it is done when all the mussels have opened, which may take another minute.
- 1 tsp salt
- fresh herb
- sourdough bread
Stir the fresh herb in at the end and taste for salt and hot pepper.
Spoon into bowls and eat it with sourdough bread dipped in.