Cioppino Seafood Stew Classic (Print Version)
# Ingredients:
→ Cioppino Base
01 -
115 g pancetta
02 -
1 onion, minced
03 -
2 shallots, minced
04 -
800 g roasted tomatoes
05 -
30 g tomato paste
06 -
30 g Calabrian chili paste
07 -
4 garlic cloves, thinly sliced
08 -
0.5 tsp saffron
09 -
1 tbsp tarragon
10 -
1 fennel bulb, shaved
11 -
28 g butter
12 -
240 ml dry white wine
→ Seafood
13 -
340 g salmon, skin on
14 -
340 g halibut, skin removed
15 -
450 g black mussels, cleaned and debearded
16 -
8 scallops
17 -
450 g shrimp
18 -
Chives, to taste
→ Seafood Stock
19 -
Shrimp shells
20 -
2 tbsp whole black peppercorns
21 -
120 ml dry white wine
22 -
1 onion
23 -
2 celery ribs
24 -
2 carrots
25 -
2 bay leaves
26 -
Salt and black pepper, to taste
27 -
1.9 L water
→ Garlic Oregano Bread
28 -
8 slices ciabatta
29 -
1/2 tsp garlic powder
30 -
115 g unsalted butter
31 -
1 tsp dried oregano
32 -
Pinch of salt
# Instructions:
01 -
Heat a pan with olive oil over medium heat. Add shrimp shells and peppercorns, sauté briefly. Deglaze with white wine, then add onion, celery, carrots, bay leaves, salt, and water. Simmer covered for 30-45 minutes. Strain and reserve stock.
02 -
Preheat a dutch oven on medium heat for 2 minutes. Add olive oil and pancetta, cook for 5 minutes over medium-low, stirring frequently until crisp.
03 -
Add minced onion and shallots to the pancetta. Sauté for 5 minutes until softened.
04 -
Incorporate tomato paste, Calabrian chili paste, saffron, fennel, and sliced garlic. Add a drizzle of olive oil and cook on medium for 4-5 minutes. Deglaze with white wine.
05 -
Add roasted tomatoes, strained seafood stock, and halibut skin. Reduce heat to low, cover, and simmer for 30 minutes.
06 -
Spread softened butter on ciabatta slices, sprinkle with garlic powder, dried oregano, and a pinch of salt. Bake at 175°C for 10-15 minutes until golden.
07 -
Preheat a pan. Sear salmon skin side down until the skin is crisp and flesh has reached desired doneness. Sear scallops, shrimp, and halibut over high heat for a firm crust.
08 -
Add tarragon, butter, and mussels to the sauce. Cover and cook until mussels open. Discard halibut skin from the pot.
09 -
Arrange seared seafood in bowls, ladle over the broth, garnish with cracked black pepper and chopped chives. Serve with garlic oregano bread on the side.
# Notes:
01 -
For maximum flavor, use fresh seafood and toast bread just before serving to retain its crispness.