Interested????? Do you like seafood???? Baby it’s cold outside…and this definitely hits the spot. 🙂
When I first started the blog in 2012, I did a post on Cioppino. Today’s post is an updated cioppino recipe from me getting carried away at the market like I am prone to do. Also, I wanted to include the step by step photos and a really nice plating shot. With this much effort, you might as well do a new post as opposed to simply updating an old post. Hence, Cioppino Redux it is. 🙂 This is definitely a keeper.
You see, cioppino is one of my favorite soups but I really love soups. Of course, when I was cooking professionally, my favorite things were soups and sauces. To some, it’s perfectly cooked meat. Others are bakers and a perfect cake or loaf of bread is where it’s at. Others think garde manger is the cat’s meow. The list goes on. To me, soups and sauces are the epitome of cooking, especially when the weather gets cold, like now, which brings us to the reason for this post.
Surprisingly, we had a very early cold snap this year with freezing weather no less. Given September and October were unseasonably warm, soups were really not a menu item. With the cold snap, Baby Lady asked me to make soup. Specifically, she requested I make cioppino because she loves cioppino even more than me. Also, it’s low in carbs so it’s on Quickstep’s diet. Because I generally don’t keep cioppino ingredients on hand, this required a trip to the market to see what they had in stock. So, braving the cold, off I went. There were so many fresh goodies I got carried away with myself. The net out was 2 gallons of delicious cioppino, enough to feed 16 people. 😮 Like I said, I got a little carried away with myself. To make it manageable for a family, cut the recipe in half. Regardless, this is a great recipe that will definitely please and this is what we did.
- 1/2 cup butter
- 1/4 cup olive oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 2 cups fresh parsley, chopped
- 2 (28-ounce) cans chef cut tomatoes
- 6 cups shrimp stock
- 4 bay leaves
- 1/4 cup fresh basil, chopped
- 1 tsp dried thyme
- 1 Tbsp fresh oregano, chopped
- 2 cups water
- 2 cups white wine
- 2 pounds large shrimp, peeled and deveined
- 1-1/2 pounds scallops
- 2 lbs littleneck clams, cleaned and purged
- 2 lbs mussels, debearded, cleaned and purged
- 1 lb lump crabmeat
- 1 pt shucked oysters
- 1-1/2 pounds whitefish, cubed
Add butter to a large pot.
along with the olive oil.
Over medium-low heat, melt butter then add the onions,
Cook slowly, stirring occasionally until onions are soft. Do not caramelize the onions. When soft, add the tomatoes
Stir to incorporate, cover and simmer for 30 minutes. Now recently, Baby Lady bought me some boiling bags and this gave me the perfect opportunity to use them. You see, Baby Lady doesn’t like to play with her food during dinner. This means the clams and mussels must be shelled and added to the soup when it is ready. If you’re like Baby Lady, these boiling bags are perfect. So, while the liquid is at a nice simmer, add the clams
and the mussels
Cover and let the clams and mussels cook in the liquid until they open completely, roughly 8 minutes. When open, remove the mussels
and the clams from the liquid.
Shell the mussels and the clams reserving 2 clams and 2 mussels per bowl for plating. Things are going to happen pretty quickly now because the seafood will cook very quickly. Bring the liquid back to a boil, reduce to a simmer and stir in the shrimp,
Cover and simmer roughly four minutes as you don’t want to overcook the shrimp and scallops. Remove from heat and add the cooked mussels and clams so they can reheat
and add the oysters at the end so they just warm through without cooking.
Put 2 each of the previously cooked and reserved clams and mussels in the bottom of a bowl. Ladle cioppino into bowls over the clams and mussels
Serve & enjoy. 🙂