Made a symphony of flavors with Ina Garten's stew, where succulent shrimp, tender cod, and plump mussels meld in a tangy tomato melody, elevating your dinner to a culinary masterpiece.
Ina Garten’s Cioppino Seafood Stew Recipe
This recipe, a sumptuous gathering of shrimp, cod, mussels, and occasionally clams, is more than just a seafood stew; it's a lively, easy-to-prepare feast that brings the ocean's freshness straight to your dinner table. Enriched with a tomato base and sparked with hints of fennel and anise-flavoured liqueur, each spoonful promises a burst of sophisticated flavors.
Ingredients
- ¼ cup olive oil
- 2 cups fennel bulb, white part only, cut into ½-inch dice
- 1 ½ cup yellow onion, 1 large, cut into ½-inch dice
- 3 garlic cloves, pressed or minced
- 1 teaspoon whole fennel seeds
- ½ teaspoon red pepper flakes
- 1 28-ounce can of crushed tomatoes
- 4 cups seafood stock
- 1 ½ cups dry white wine , such as Pinot Grigio
- kosher salt and freshly ground black pepper
- 1 pound cod fillets, skin removed, cut into 2-inch dice
- 1 pound large shrimp, peeled and deveined
- 1 pound sea scallops, halved crosswise
- 1 dozen mussels, scrubbed
- 1 dozen littleneck clams, or other small clam
- 1 tablespoon anise-flavored liqueur , such as Pernod or Pastis
- 3 tablespoons parsley, minced
Instructions
- Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the fennel and onion and sauté for 10 minutes, until tender.
- Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes, until fragrant.
- Add the tomatoes, stock, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes.
- Add the seafood in the following order: first the cod, then the shrimp, scallops, and finally the mussels. Do not stir. Bring to a simmer, lower the heat, cover, and cook for 10 minutes until the seafood is cooked and the shellfish open.
- Stir in the liqueur, being careful not to break up the fish; cover and set aside for 3 minutes for the flavors to blend. Discard any mussels that have not opened.
- Ladle into large, shallow bowls, sprinkle with parsley, and serve with slices of sourdough baguette.
Serving Suggestions
- 5-Ingredient Cacio e Pepe
- Caesar Salad with Garlic Croutons
- Kale Salad with Parmesan and Pine Nuts
- Italian Chopped Salad with Marinated Chickpeas
Tips and Tricks
- Use fresh seafood if available! The freshness of the seafood is crucial in cioppino for the best texture and flavor.
- Make sure to scrub the shells and soak the mussels in water with a bit of flour to help remove any sand.
- Serve hot, and make sure to provide ample crusty bread for dipping.
Leave a Reply