[Recipes
Cioppino
The Cioppino is an earthy stew that originated from San Francisco, and is inspired by various fish soups and stews from Italian cuisine. A blending of elements is apparent in the very taste and texture of the stew as land and sea are intermingled to create a earthy, rich taste.
| Serves: | 8 | Vegetarian: | No |
|---|---|---|---|
| Preparation Time: | 01:20 |
Cuisine: | Seafood |
| Difficulty: | Difficult | Meal Type: | Dinner |
| Main Ingredient: | crab | Dish Type: | Soup |
| Main Cooking Method: | Sauté | Season/Occasion: | Any Occasion |
Recipe
Ingredients
- 1 Tbsp. Olive Oil
- 1 Tbsp. Garlic
- 2 each Red Bell Peppers (large dice)
- 2 each Yellow Bell Peppers (large dice)
- 1 each Small Red onion (large dice)
- 4-5 each Poached Whole Tomatoes
- 1 each Small Fennel Bulb (large dice)
- 4-5 piece(s) Charred Tomatoes
- 1 C. Tomato Juice
- 1 C. Red Wine
- 2-3 each Chipotle Peppers
- 4 C. Shrimp Stock (shrimp bouillon & hot water)
- 1 Tbsp. Paprika, Chili Powder, Italian Herbs
- 1 Tbsp. Cayenne, Celery Salt, Saffron, Salt, Pepper
- 1 pinch Salt and Black Pepper to Taste
Directions
- Roast 4-5 tomatoes in an oven with olive oil for 15 minutes at 400° degrees.
- Poach 4-5 tomatoes in water. Peel skins and allow to cool. Cut into large dice and set aside.
- Cut onion, fennel, red and yellow peppers into large dice and set aside.
- In a large pot sauté onion, fennel, peppers with garlic, olive oil and all spices.
- Next add both types of tomatoes, chipotles, shrimp stock and red wine.
- Cook for 40 minutes at medium/high heat. Season with the saffron, salt and pepper.
- In a large sauté pan, take olive oil to high heat and add clams and mussels. Cook until shellfish just starts to open.
- Next add Scallops, Shrimp and diced fish to Mussels and Clams cook until done.
- In a separate pot, boil crab legs in water, lemon and a pinch of salt.
- Once seafood is ready, add to the Cioppino sauce.
- Garnish with the boiled King Crab Leg and serve.