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CIOPPINO

Cioppino

RECIPE BY: Dean A. Thomas CEC CCE
YIELD: 8 Servings

“In the 1800’s the call to toss some of the day’s catch into a pot on Fisherman’s Wharf began the creation of this famous dish. Cioppino can be adapted by using many varieties of seafood available, making this dish important to a particular budget. Take this basic preparation and create your own version.”

INGREDIENTS:

2 TB. Olive Oil
8 Each Garlic Cloves, peeled and thinly sliced
1 Each Large Onion, diced
1 Each Large Green Bell Pepper, dices
1 Each Leek, sliced in rings
1 Each Medium Carrot, diced
Season to taste with Red Pepper Flakes, Salt & Fresh Ground Black Pepper
6 Each Fresh Basil Sprigs
2 TB. Fresh Oregano Leaves
2 Each Bay Leaves
1 Cup Europa Village Red Wine
2 oz. Pernod
2 tsp. Worcestershire Sauce
8 Each Large Roma Tomatoes, diced
1 1/2 Pints Lobster Stock (may substitute clam juice)
2 Dozen Black Mussels, washed and cleaned
1 Lb. Halibut, cut into 2 oz. pieces
2 Each Spiny Lobster Tail (in shell), cut into sections
16 Each Venus Clams, washed
1 Lb. Shrimp, peeled and deveined
3 each Thyme Sprigs
2 TB. EVOO
2 TB. Fresh Chopped Parsley
1 Lb. Capellini, Angel Hair Pasta
1 Each Crusty Bread

Begin by heating the olive oil and garlic in a large casserole pot to toast the garlic. Once the aroma starts to release, add the onion, green pepper, leek, carrot, red pepper flakes, salt, pepper, basil, oregano and bay leaf. Allow to simmer until onion is soft and translucent. Deglaze with our Europa Village Red Wine {saving a glass for yourself} and add the Pernod, Worcestershire, roma tomatoes and lobster stock. Simmer for 15-20 minutes to incorporate all the flavors and reduce liquid. Using a slotted spoon, remove a third of the vegetables to reserve. Use a blender to puree the remaining vegetable and stock to thicken the sauce base. Return the reserved vegetables to the sauce base. Add the seafood selections and thyme sprigs, cover and slowly simmer for 5 minutes until the clam opens to assure doneness. Adjust final seasoning. Top with a drizzle of good fruity extra virgin olive oil and fresh chopped parsley. Serve with a small amount of pasta in a bowl and accompany with crusty bread.

Bon Appétit!

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