Cioppino

Chef Larry "Lee" White, HEB Seafood Manager

Published On: Oct 31 2012 02:38:09 PM CDT   Updated On: Nov 01 2012 12:32:19 PM CDT

"This recipe brings back memories of the first time I went to San Francisco over 10 years ago.  There is nothing like fresh bowl of cioppino and garlic bread at the Wayfare Tavern owned by Tyler Florence. This is my take on a dish that so many people call Seafood Stew," Chef Lee said.

Prep Time: 30 minutes

Cook Time: 1 hr

Serves: 6-8

Ingredients:

Directions: 

  1. Heat the oil in a very large pot over medium heat.  Add chorizo, fennel, onion, shallots, salt and sauté until the onions are translucent, about 10 minutes.  Add the garlic and 3/4 teaspoon of red pepper flakes, and sauté for 2 minutes.  Stir in tomato paste.  Add tomatoes with their juices, wine, fish stock and bay leaf.  Cover and bring to a simmer.  Reduce heat to medium-low, cover and simmer until the flavors incorporate, about 30 minutes.
  2. Add crab, clams and mussels to the pot.  Cover and cook until the clams and mussels begin to open, about 5 minutes.  Add the shrimp and fish and simmer gently until the shrimp and fish are just cooked through, and clams are completely open about 5 minutes.  (Discard any clams or mussels that do not open).  Season the soup, to taste, with more salt and red pepper flakes. 
  3. Ladle the cioppino into a bowl and serve with garlic bread.