Cioppino: A Seafood Classic
On Fridays, there's nothing better than a delicious seafood dish to welcome the weekend. This recipe is the perfect choice to celebrate the tradition and enjoy the flavors of the sea.
This recipe highlights the bold flavors of Calabrian chili and the freshness of the seafood, complemented by the acidity of the white wine and the richness of the tomato sauce. Serve it with a slice of crusty Look's sourdough bread for the perfect finishing touch.
Ingredients:
1 large onion, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1 lemon, for serving
4 cloves garlic, minced
1 shallot, minced
2 Calabrian chilis, chopped (adjust to taste for heat)
1/2 cup white wine
2 cups tomato sauce
4 cups seafood stock
1 lb clams, cleaned
1 lb mussels, cleaned and debearded
1 lb shrimp, peeled and deveined
1 tsp oregano, dried
1 bay leaf
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
Instructions:
Prep The Ingredients:
Prepare your vegetables by finely chopping the onion, celery, and carrots. Mince the garlic and shallot, and chop the Calabrian chili. If your shrimp isn't already cleaned, peel and devein it. Clean the clams and mussels, making sure to remove any beards from the mussels.
Sauté The Vegetables:
In a large pot over medium heat, add a tablespoon of olive oil. Once hot, add the onion, celery, and carrot. Sauté for about 5-7 minutes, or until the vegetables start to soften and the onion becomes translucent. Stir occasionally to prevent any burning
Add Flavor:
Add the minced garlic, shallot, and Calabrian chili to the pot. Continue to cook for another 2 minutes, stirring frequently, to allow the flavors to meld together without letting the garlic burn.
Deglaze the Pot:
Pour in the white wine to deglaze the pot, scraping up any brown bits from the bottom. Let it simmer for a minute or two until the alcohol smell has evaporated.
Build the Base:
Stir in the tomato sauce and seafood stock. Add the oregano and bay leaf. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Let it simmer for about 10 minutes to allow the flavors to come together.
Add the Seafood:
Add the clams, mussels, and shrimp to the pot. Return the liquid to a boil, then reduce the heat and cover. Let it simmer for 5-7 minutes, or until the clams and mussels have opened and the shrimp is pink and tender. Discard any shellfish that do not open.
Final Touches:
Once the seafood is cooked, remove the pot from the heat. Taste and adjust seasoning with additional salt and pepper if needed. Discard the bay leaf.
Serve:
Ladle the stew into bowls. Garnish each bowl with chopped parsley and a slice of lemon. Serve hot with a side of sourdough bread for dipping into the flavorful broth.
Tips:
Quality Ingredients: The quality of your seafood and stock will greatly affect the final taste of your stew. Opt for fresh seafood from a trusted source and use a high-quality seafood stock.
Serving Suggestion: For an extra touch of elegance, serve this stew with a chilled glass of white wine that complements the acidity and richness of the dish.
Bread: Look's sourdough bread is recommended for its tangy flavor and chewy texture, making it the perfect accompaniment to this rich and flavorful stew.
Enjoy your cooking and the wonderful meal ahead!
Curious to see how we bring this Cioppino to life, or eager to share this recipe with friends? Check out our video!
