Preparation: 10 min. / Cooking: 30 to 35 min. / Servings: 2 to 4 Cioppino, a fish and seafood stew originating in San Francisco. It is considered an Italian-American dish, and is related to various regional fish soups and stews of Italian cuisine.
Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of Dungeness crab, clams, shrimp, scallops, squid, mussels, and fish all sourced from salt-water ocean; in this case the Pacific. The seafood is then combined with fresh tomatoes in a wine sauce. In our recipe, there are no tomatoes, our base is prepared with chicken broth, finely chopped leeks, shallot and cream in which potatoes are cooked, fresh sea bream fillets, mussels, clams and shrimp. The result, perfectly cooked fish and a delectable broth!
2 fresh sea bream fillets, about 150 g each
8 to 10 fresh clams
8 to 10 fresh mussels
4 to 6 Jumbo shrimps
4 to 6 halved small potatoes
1 sliced leek
1 minced French shallot
2 cups clam or chicken stock
½ cup 35% cream
½ cup dry white wine
2 tbsp. butter
1 tbsp. extra virgin olive oil *View product
½ tsp. cayenne pepper
Salt and pepper to taste
In a large saucepan, over medium heat, melt butter. Add the shallot and leeks. Cover and let sweat about 10 minutes. Add the white wine and let evaporate over medium-high heat about 2 minutes.
Add broth and potatoes, cover and simmer over medium heat until cooked but firm, about 10 minutes. Add the cream and cayenne pepper.
Distribute fish and seafood. Add dill, salt and pepper, cover and continue cooking over medium-low heat about 12-15 minutes or until just cooked.
Serve and enjoy!
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