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Cioppino

FusionGuy09's picture
Executive Chef James Keeney from Stone Cliff Inn shares a great traditional Italian stew recipe, NW Cioppino. This recipe is an exact replica of NW Cioppino recipe from the restaurant. Its warm and nice. The taste of variety seafood used in the recipe makes it a mouthwatering dish.
Ingredients
  Extra virgin olive oil 2 Ounce
  Chili flakes 1 Teaspoon
  Garlic 2 Teaspoon, peeled
  Tomato sauce 6 Cup (96 tbs)
  Fish stock 1 Cup (16 tbs)
  Dried thyme 1 3⁄4 Tablespoon
  Italian parsley 8 Tablespoon, chopped finely
  Clams 1⁄2 Pound
  Mussels 1⁄2 Pound
  Rockfish 10 Pound, chopped finely
  Shrimp 1⁄2 Pound
  Calamari 8 Ounce, thinly sliced
  Scallops 6 1⁄2 Ounce
  White wine 1 Cup (16 tbs)
  Fresh spinach 2 Cup (32 tbs)
  Kosher salt To Taste
  Whole peppercorn 3⁄4 Tablespoon, ground
  Marinara sauce 1 Cup (16 tbs)
  Fresh herbs 1 Teaspoon
Directions

MAKING
1. In a pan, heat oil and butter. Add shrimp, scallops and salmon. Cook for a while. Season with salt, pepper and chili flake.
2. Add onions, pepper and fennel. Cook for a while.
3. Add clams, mussels and gnocchi. Deglaze pan with ouzo. Add marinara sauce and fresh herbs. Cover the lid and simmer.

SERVING
4. Serve with rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Main Dish
Taste: 
Savory
Method: 
Stirred
Ingredient: 
Clam
Subtitle: 
Italian Seafood Stew
Planning to go to Italy? Do try the hot and tasty Cippino stew. An Italian specialty, the stew is made by using clams, scallop, shrimp, mussels and fish. Watch the video and try it all by yourself!

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