Ina Garten Seafood Cioppino Recipe
Are you looking for a warm, tasty meal? This Ina Garten Seafood Cioppino Recipe is perfect.
Ingredients
- 3 tablespoons of good olive oil.
- 1 cup of chopped fennel bulbs.
- 1 cup of chopped yellow onions.
- 1 cup of chopped leeks.
- 3 teaspoons of minced garlic.
- 1 teaspoon of dried oregano.
- 1/2 teaspoon of crushed red pepper flakes.
- 1/4 cup of tomato paste.
- 1 can 28 ounces of crushed tomatoes.
- 1 cup of dry white wine.
- 5 cups of seafood or fish stock.
- 1 pound of large shrimp peeled.
- 1 pound of firm white fish halibut.
- 1 pound of fresh mussels cleaned.
- 1/2 pound of scallops.
- 2 tablespoons of fresh parsley.
Instructions
Sauté the Vegetables
- Heat olive oil in your large pot. Add fennel, onions, and leeks. Cook them until they are soft. This takes about 10 minutes. Use medium heat so they do not burn.
Add Garlic and Spices
- Put in the garlic and red pepper flakes. Add the dried oregano too. Stir them for one minute. You will smell the amazing aroma.
Mix in Tomato Paste
- Add the tomato paste to the pot. Stir it into the vegetables well. Cook it for two minutes. This makes the flavor very deep.
Deglaze with White Wine
- Pour the white wine into the pot. Scrape the bottom with your spoon. Let the wine simmer for a bit. This adds a nice tang.
Pour in Tomatoes and Stock
- Add the crushed tomatoes and seafood stock. Stir everything together very well. Bring the liquid to a boil. Then, turn the heat down low.
Simmer the Broth
- Cover the pot with a lid. Let it simmer for 30 minutes. This blends all the flavors together. The broth will get nice and thick.
Add the Firm Fish
- Put the chunks of white fish in. Cook them for about 3 to 5 minutes. The fish should stay in pieces. Do not stir too hard.
Add Shrimp and Scallops
- Now, add the shrimp and the scallops. They cook very fast. They will turn pink and firm. This usually takes 3 minutes.
Steam the Mussels
- Finally, add the cleaned mussels. Put the lid back on the pot. Wait for the mussels to open up. This takes about 5 minutes.
Garnish and Serve
- Discard any mussels that stay closed. Sprinkle fresh parsley on top. Serve it hot in big bowls.
Notes
- Use Fresh Seafood: Fresh fish always tastes much better.
- Clean Mussels Well: Scrub them and remove the beards.
- Don't Overcook: Seafood gets rubbery if cooked too long.
- Quality Stock: Use high-quality seafood stock for better taste.
- Toast the Bread: Serve with crusty bread for dipping.
- Prep Early: Chop all vegetables before you start cooking.
- Dry the Fish: Pat seafood dry before adding it in.
- Check Mussels: Throw away any cracked or open shells.