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STEW BASE INGREDIENTS
1 TBLS CANOLA OIL
1/2 C MEDIUM ONION, SLICED
2 STALKS CELERY, CHOPPED
1 FENNEL BULB, SLICED
1/2 YELLOW BELL PEPPER, SLICED
1/2 RED BELL PEPPER, SLICED
1 POBLANO OR PASCILLA PEPPER, SLICED
2 TBLS TOMATO PASTE
1 TBLS GARLIC, MINCED
2 TSP DRIED THYME
1 TSP CHILI FLAKES
1 TSP CELERY SEED
1 TSP FENNEL SEED
11/2 C WHITE WINE
64 OZ ITALIAN PLUM TOMATOES, CHOPPED
2 C CLAM JUICE
8 C WATER
1 TBLS KOSHER SALT
CIOPPINO INGREDIENTS
1/4 C CANOLA OIL
1 LB CLAMS
1 LB MUSSELS
1/2 LB SCALLOPS
12 PRAWNS
1/2 LB MIXED FISH
2 TSP GARLIC, MINCED
1 TBLS SHALLOT, MINCED
2 C WHITE WINE
1/2 LB CRAB MEAT
4 RED POTATOES, STEAMED & QUARTERED
2 EARS FRESH CORN (OR 1 8-OZ PKG FROZEN CORN)
8 C STEW BASE
1 TBS BUTTER
SALT AND PEPPER TO TASTE
DIRECTIONS
To Prepare the Stew Base: Heat oil in a large saucepan. Sauté onion, celery, fennel and peppers until soft. Add tomato paste and garlic and cook 5 minutes. Add remaining stew base ingredients and simmer 10 minutes. Remove from heat. Chill until ready to use.
To Prepare the Seafood Stew: In a large soup pot, heat the oil. Add clams, mussels, scallops, prawns and mixed fish. Sauté 4 minutes. Add garlic and shallots and cook 2 minutes. Deglaze with white wine and add crab, potatoes, corn and stew base. Cover and cook 20 minutes. Add salt and pepper to taste. Finish with butter to add creaminess. Serves 8.
Wine Suggestion: Sangiovese/Chianti