Cioppino (Italian American Seafood Stew)

Cioppino is a delicious Italian-American seafood stew that was popularized in San Francisco, CA. The stew consists of an array of seafood in a tomato and wine broth and is traditionally served with crusty bread. What makes the dish so great is that you can customize it to your tastes, using different seafood, vegetables, and other seasonings. Join Eric from Simply Elegant Home Cooking as he demonstrates his take on this classic recipe! Although this is Eric’s version of the recipe, do understand that the dish is rarely made the same way twice. It is a good idea to scope out your local seafood market and purchase whichever type of seafood looks the best. Also, you can vary the types of tomatoes and fresh herbs. Today Eric is using San Marzano tomatoes along with fresh thyme and basil, but crushed tomatoes or tomato puree work well too, along with fresh oregano or Italian parsley!

Shrimp Stock Recipe:

https://www.foodnetwork.com/recipes/ina-garten/seafood-stock-recipe-1925497

Ingedients (again,you can modify to suit your tastes but this is what is featured in the video!)
-1 tablespoon olive oil
-1 tablespoon butter
-2 ribs celery
-3 shallots
-1 carrot
-3 cloves garlic
-1 tablespoon fresh thyme
-4 tablespoons tomato paste
-2 teaspoons anchovy paste
-1/2 teaspoon crushed red pepper flakes
-1 28 oz. can San Marzano tomatoes
-2 cups shrimp stock
-2 cups Italian white wine
-4 thin slices lemon
-3/4 pound shrimp
-3/4 pound scallops
-1/2 pound cod
-1 ½ pound mussels
-2 tablespoons fresh basil
-salt and pepper to taste
-toasted bread for serving

Directions
-Heat the butter and olive oil on medium heat in a large pot. Once foaming, add in the shallots, celery, and carrots and cool for 5-6 minutes.
-Add in the fresh thyme, tomato paste, anchovy paste, and garlic. Saute for about 2 minutes or until the tomato paste turns brick red in color.
-Add in the Italian white wine, followed by the shrimp stock and the San Marzano tomatoes. Turn up the heat to medium high and until the cioppino broth reaches a boil.
-Once a boil is reached, reduce heat to medium low and simmer for 30 minutes. Add in the lemon slices halfway through this process.
-After 30 minutes of simmering, turn the heat up to high and add in all of the seafood to the cioppino broth. Cover the pot and cook for 3 minutes or until the mussels have opened.
-After 3 minutes of cooking, remove the lid, turn off the heat, add in the fresh basil and stir the cioppino. Ladle into bowls and serve with toasted bread.

Видео Cioppino (Italian American Seafood Stew) канала Simply Elegant Home Cooking