Ina's cioppino is the seafood stew that you never knew you needed … until NOW!
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Cioppino
DISH COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 10 min
Active: 1 hr 10 min
Yield: 6 portions
Ingredients
Great olive oil
2 cups (1/2-inch-diced) fennel bulb
11/2 cups (1/2-inch-diced) yellow onion (1 big).
1 tablespoon minced garlic (3 cloves).
1 teaspoon entire dried fennel seeds.
1/2 teaspoon crushed red pepper flakes.
1 (28-ounce) can crushed tomatoes, such as San Marzano.
4 cups seafood stock, ideally homemade (recipe follows).
11/2 cups dry gewurztraminer, such as Pinot Grigio.
Kosher salt and freshly ground black pepper.
11/2 pounds center-cut cod fillets, skin got rid of, 2-inch diced.
1 pound large (16 to 20-count) shrimp, peeled and deveined.
1 pound sea scallops, halved crosswise.
24 mussels, scrubbed.
1 tablespoon Pernod.
3 tablespoons minced fresh parsley.
Garlic Toasts, for serving (dish follows).
Seafood Stock:.
2 tablespoons excellent olive oil.
Shells from 1 pound large shrimp.
2 cups sliced yellow onion (2 onions).
2 carrots, unpeeled and chopped.
3 celery stalks, chopped.
2 garlic cloves, minced.
1/2 cup dry white wine, such as Pinot Grigio.
1/3 cup tomato paste.
10 sprigs fresh thyme.
Kosher salt and newly ground black pepper.
Garlic Toasts:.
1 baguette.
1/4 cup good olive oil.
Kosher salt and freshly ground black pepper.
1 garlic clove, cut in half lengthwise.
Directions.
Heat 1/4 cup olive oil in a large (12-inch) heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 10 minutes, up until tender. Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes, till fragrant. Include the tomatoes, stock, white wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer exposed for 30 minutes. The stock will be highly seasoned.
Add the seafood in the following order: initially the cod, then the shrimp, scallops, and lastly the mussels. Do not stir! Give a simmer, lower the heat, cover, and cook for 8 to 10 minutes, until all the seafood is cooked and the mussels are open. Stir in the Pernod, taking care not to separate the fish; cover and set aside for 3 minutes for the flavors to mix. Discard any mussels that have actually not opened. Ladle into big shallow bowls, spray with parsley, and serve hot with Garlic Toasts.
Seafood Stock:.
Warm the oil in a medium pot set over medium heat. Add the shrimp shells, onions, carrots, and celery and cook for 15 minutes, till gently browned. Include the garlic and cook for one more minute. Add 11/2 quarts water, the wine, tomato paste, thyme, 1 tablespoon salt, and 11/2 teaspoons pepper. Bring to a boil, lower the heat, and simmer for one hour. Pressure through a sieve, pressing on the solids. You should have approximately 1 quart of stock. If not, add sufficient water or gewurztraminer to make 1 quart.
Cool entirely, transfer to containers, and cool for approximately 3 days or freeze for up to 1 month.
Garlic Toasts:.
Preheat the oven to 400 degrees F.
Slice the baguette diagonally in 1/4-inch-thick pieces. Depending upon the size of the baguette, you ought to get 20 to 25 slices.
Lay the pieces in one layer on a sheet pan, brush each with olive oil, and sprinkle kindly with salt and pepper. Bake for 15 to 20 minutes, until browned and crisp. As quickly as they're cool enough to manage, rub the top of the toasts with a cut side of the garlic. Serve at space temperature.
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Ina Garten's Cioppino|Barefoot Contessa|Food Network.
Ina Garten's Cioppino | Barefoot Contessa | Food Network
