107 CIOPPINO | Hooks, Lies & Alibis with Chef John Folse | LPB
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Monday, December 11, 2017
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107 CIOPPINO

Prep Time: 1 Hour
Yields: 6 Servings

Comment:
Cioppino is an Italian stew made primarily of fish, shellfish and tomatoes. Italian immigrants would throw only a small portion of the day’s catch into the pot, but the resulting stew would feed the entire community. Feel free to substitute other types of shellfish to ensure the freshest quality.

Ingredients:
1 pound trout fillets, diced
12 clams in shells, washed
12 mussels in shells, washed and bearded
12 large shrimp, head-on, peeled and deveined
12 large oysters
12 scallops
12 calamari rings, cleaned and sliced
¼ cup extra virgin olive oil
1 cup diced onion
¼ cup minced garlic
1 (28-ounce) can diced tomatoes, with juice
1 cup dry white wine
1½ quarts fish or shellfish stock (see recipe)
2 tbsps chopped basil
1 tbsp chopped oregano
1 tbsp chopped Italian parsley
¼ tsp crushed red pepper
¼ cup Worcestershire sauce
salt and white pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
1 pound linguini, cooked (optional)

Method:
In a 1-gallon, heavy-bottomed saucepot, heat oil over medium-high heat until very hot. Add onions and minced garlic and sauté until light brown and wilted, 3–5 minutes. Add tomatoes with juice, white wine and stock. Bring to a rolling boil, reduce to simmer and cook 20 minutes. Add basil, oregano, parsley, red pepper and Worcestershire Sauce then season to taste using salt, pepper, granulated garlic and hot sauce. Cook 5–10 minutes then add all seafood. Bring to a rolling boil, reduce to simmer and cook, covered, until clams and mussels open, 3–4 minutes. Discard any unopened clams and mussels. Adjust seasonings to taste using salt, pepper and granulated garlic. To serve, place cooked linguini in large soup bowls if desired. Top with equal portions of seafood and sauce and serve immediately.

Recipe Submitted by Chef Andrea Apuzzo, Andrea’s Restaurant, Metairie, La.

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