Cioppino

Cioppino

Cioppino! Ah Cioppino! The French have their “Bouillabaisse”, the Catalans their “Suquet de Peix”, and the Italians their “Cioppino”! The perfect meal for that cold January dinner party. Serve your guests with a large bowl of this colorful seafood gumbo! Succulent mussels, juicy prawns and tender scallops combined with oregano, thyme, bay leaf, in a broth made with white wine and homemade seafood stock. Your guests will be too busy slurping the broth as they pluck the mussels out of their shells. Have plenty of napkins to go around, and an empty bowl to throw away the shells. Oh … don’t forget the wine!

Skill level: Intermediate
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Cioppino
Serves 6
Velvet Edition: "Trademark" Recipe
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Seafood
  1. 1 ½ cups bay scallops ( rinsed, and side-muscle removed )
  2. 4 ½ - 5 pounds fresh mussels ( rinsed and de-bearded )
  3. 4 pounds prawns or shrimps size 8 – 12 ( shelled, deveined, and washed )
Sauce
  1. ¼ cup olive oil
  2. 6 – 8 garlic cloves crushed
  3. 2 teaspoons thyme
  4. 2 teaspoons oregano
  5. 1 teaspoon red pepper flakes
  6. 2 or 3 dried bay leaves
  7. 2 cans (14.5 ounce each) diced tomatoes
  8. 1 ½ cups dry white wine
  9. 3 cups seafood stock
  10. 1 tablespoon Worcestershire sauce
  11. 1 tablespoon kosher salt
  12. ¼ - ½ cup lemon juice
Instructions
  1. In a large 7 quart saucepan, heat the oil on medium heat.
  2. Add the crushed garlic, thyme, oregano, and pepper flakes and mix for about a minute or two. Do not overcook, or the garlic will burn.
  3. Add the bay leaves and 2 cans of tomatoes and gently crush the large pieces of tomatoes as you mix the sauce together.
  4. Add the dry white wine, and cook for a few more minutes.
  5. Add the seafood stock, Worchestershire sauce, lemon juice and salt.
  6. Bring the mixture to a boil, reduce heat to medium and continue to cook for about 30 minutes so all the flavors will blend together.
  7. Add the scallops, mussels and prawns to the pot and cover slightly with lid.
  8. Cook for a couple of minutes while removing the lid every minute and stirring the seafood in the sauce.
  9. The shrimp and scallops don’t take very long to cook. Once the mussels have opened up (about 3 – minutes), remove the pot from heat.
  10. Discard any unopened mussels.
  11. Empty into a large serving bowl.
  12. Don’t forget the French baguettes to mop up the delicious sauce.
Notes
  1. The tomato sauce should not be thin and clear like seafood stock. It should have "body" and aroma.
Velvet Edition http://www.velvetedition.com/

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