Cioppino Fish Stew

Name: Cioppino Fish Stew
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf bay leaf; 1 green bell pepper (cored, seeded & chopped) green bell pepper; 1 teaspoons black pepper; 794 grams diced tomatoes (28 oz) can diced tomatoes; 1 carrot (roughly chopped) carrot; 1 stalk celery (roughly chopped) stalk celery; 473 milliliters clam juice; 18 clams clams; 710 milliliters dry white wine; 1 fennel bulb (cored, trimmed peeled, trimmed, and thinly sliced) fennel bulb; 227 grams firm white fish; 2 Tbsps chopped fresh basil leaves; 1 Tbsp fresh thyme leaves, minced; 4 teaspoons minced garlic; 2 teaspoons kosher salt; 2 leeks (white and pale green parts, chopped, washed, dried & roughly chopped) leeks; 118 milliliters olive oil; 2 teaspoons fresh minced oregano leaves; 59 milliliters chopped parsley; 227 grams calamri rings; 1 teaspoons red pepper flakes; 227 grams salmon; 227 grams scallops; 227 grams shrimp; 2 Tbsps tomato paste; 1 Tbsp worcestershire sauce

Cioppino Fish Stew is a gluten free, dairy free, and pescatarian main course. This recipe serves 6. One serving contains 542 calories, 33g of protein, and 23g of fat. This recipe covers 37% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour. It will be a hit at your Autumn event. Head to the store and pick up bay leaf bay leaf, basil leaves, canned tomatoes, and a few other things to make it today.

Instructions

in a heavy bottomed soup pot set over medium heat, warm cup olive oil.

Ingredients you will need

Olive Oil

Soup

Equipment you will use

Pot

Add the garlic and leeks and saute until softened, about 4 minutes.

Ingredients you will need

Garlic

Leek

Add thyme oregano, red pepper flakes, salt, pepper and fennel. Continue cooking another 4 minutes.

Ingredients you will need

Red Pepper Flakes

Oregano

Fennel

Pepper

Thyme

Salt

Add the green pepper, celery and carrot, saute about 4 minutes.

Ingredients you will need

Green Pepper

Carrot

Celery

Add the tomato paste, stirring until it begins to caramelize, about 2 minutes. Turn the heat to high and add 2 cups wine. Scrape any browned bits from the bottom of the pot. Reduce heat to medium-high. Simmer and reduce, about 5 minutes.

Ingredients you will need

Tomato Paste

Wine

Equipment you will use

Pot

Add the bay leaf, tomatoes with the juice, clam juice, and Worcestershire. Bring to a simmer. Cover the pot and cook until slightly thickened, about 30 minutes.

Ingredients you will need

Worcestershire Sauce

Clam Juice

Bay Leaves

Tomato

Juice

Equipment you will use

Pot

Remove bay leaf. The using an immersion blender roughly puree the soup base. Adjust seasoning to taste with salt and pepper. You may make the cioppino ahead to this point. Store refrigerated up to 3 days. In a large skillet with a cover set over medium heat, warm the remaining 1 cup white wine.

Ingredients you will need

Salt And Pepper

White Wine

Seasoning

Bay Leaves

Soup

Equipment you will use

Immersion Blender

Frying Pan

Add the clams, cover and steam. shaking the skillet occasionally, until most of the clams open, about 6 minutes. Discard any unopened clams. Move the open clams to a plate and set aside in a warm place. Strain the liquid through a cheesecloth straight into the cioppino base. Bring the base to a simmer. add the fish and shrimp to the pot, stirring to combine. Once the shrimp are pink and cooked through, about 4 minutes.

Ingredients you will need

Base

Shrimp

Clams

Fish

Equipment you will use

Cheesecloth

Frying Pan

Pot

Add the scallops, calamari, cooked clams (with or without the shells as you see fit) and chopped parsley. Simmer about 1 more minute. Ladle the cioppino into warm shallow bowls,

Ingredients you will need

Squid

Cioppino

Scallops

Parsley

Pasta Shells

Clams

Equipment you will use

Bowl

Ladle

Garnish with basil.

Ingredients you will need

Basil

Serve warm.

Equipment

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Skyfall Pinot Gris. It has 4.8 out of 5 stars and a bottle costs about 13 dollars.