La Cucina di Kat: Cioppino

CIOPPINO

This is such a satisfying and lovely way to prepare fresh shellfish. Cioppino originated in San Francisco but the recipe was derived mainly from ingredients used in Italian fish stews and broths. The dish is comparable to bouillabaisse and you can use any type of combination of shellfish. In this case I’m using Shrimp, King Crab, Mussels, Clams and Cod. The broth is amazing and all you really need with this is a nice loaf of crusty bread to dip!

Ingredients

3 tablespoons of Butter
1 tablespoon Olive Oil
1 large onion chopped
2 cloves garlic, minced
1/2 tablespoon dried basil or 1 tablespoon fresh
1/2 teaspoon dried thyme or 1 teaspoon fresh
1/2 teaspoon dried oregano or 1 teaspoon fresh
1 large handful of parsley, chopped fine
1 (14.5 ounce) can diced tomatoes with juice.
16 oz of Chicken broth
1/2 cup water
1 cup dry white wine
1 bay leaf
8 Jumbo fresh shrimp - peeled and deveined
2 king crab legs thawed and cut into 2inch sections
12 small clams
12 mussels, cleaned and debearded
3/4 pounds cod fillets, cubed
(Better than Buillion Clam base – Optional) 

Thumbnail by Katg Thumbnail by Katg Thumbnail by Katg
 Chop the Onions and parsley… In a dutch oven or medium sized soup pot, melt the butter and add the olive oil.. Add the onions and garlic and cook gently until soft and transparent.  Stir in the Parsley, basil, thyme and oregano. Add the tomatoes, Chicken broth, wine and water. Stir, cover and simmer for about 35 minutes to combine all the flavors. (If you have it...add 1 tablespoon of the Better than Bullion Clam Base) See bottom note
Thumbnail by Katg
Thumbnail by Katg
Thumbnail by Katg
Prepare your Seafood – Scrub the clams. Do the same for the mussels and make sure you remove any hairy little beards. Wash and devein the shrimp. (I leave the peel on, but it’s up to you!). Cut the Crab into sections and cut the fresh fish into chunks. After about 35 minutes your broth will be thicker and will look something like this: Stir in the shrimp, crab, clams, mussels and bring it back to a gentle boil and cook for about 5 minutes (If you’re using mussels and they are small wait another couple of minutes as they don’t take as long to open) . Lower the heat, make a space by bringing your seafood to the side and add the fresh cod and cook for about another 4 minutes until the fish is cooked and all the clams and mussels are open. 

Serve the seafood in individual bowls and spoon some of the broth over it.
Get yourself a great loaf of Crusty bread, dig in and enjoy!

Thumbnail by Katg

Note:

I really like these "Better than Bullion" bases. This one is Clam base, but they also have so many other varieties including beef, chicken, ham, vegetable, lobster, etc.. I just find them to be the closest you're going to get to the real thing, when you need a little zip!

Thumbnail by Katg

 


« Return to La Cucina di Kat

« Return to the Pages table of contents.

La Cucina di Kat

Aka: “Kat’s Kitchen”. A warm and friendly place to really talk about good food, tell stories and share recipes from days gone by. Good down to earth cooking with an ethnic flair!

» Home
» Forums
» Articles
» Pages
» Database

Cubit owner: Katg