Cioppino Recipe Video
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
4 each Jumbo Prawns (peeled & deveined)
3 ounces Wild Salmon (cut into 1” cubes)
5 each Penn Cove Mussels
5 each Small Manila Clams
6 each Sea Scallops
8 each Gnocchi (Italian potato dumplings)
1 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Unsalted Butter
¼ cup White Onion- Julienned
¼ cup Red Bell Pepper- Julienned
¼ cup Fennel Bulb- Julienned
1 Tsp. Minced garlic
1 Tsp Chopped Fresh Herbs (basil, dill, thyme, parsley)
½ ounce Ouzo (or other anise flavored liqueur)
1 cup Marinara Sauce (homemade or bottled)
To Taste Kosher Salt (approx. 1 tsp.)
To Taste Black Pepper (approx. ½ tsp.)
To Taste Red Chili Flakes (approx. ¼ tsp.)
Directions
1) Start with very hot sauté pan.
2) Put Oil and Butter in pan.
3) When butter is melted add Shrimp, Scallops & Salmon; Season with Salt, Pepper & chili flake. Turn fish over once to sear on both sides.
4) Add Onions, Peppers & Fennel, sauté 1 minute or until onions are translucent.
5) Add Clams, Mussels & Gnocchi, sauté 1 additional minute.
6) Deglaze pan with Ouzo, *note* Take pan off heat first, Ouzo will ignite. Cook until flames extinguish, approx. 30 seconds.
7) Add Marinara Sauce & Fresh Herbs, cover & simmer until Clams & Mussels open and all fish is cooked through, approx. 2-3 minutes.
8) Place in bowl and enjoy!
NOTES
This dish is best served with some nice crusty bread either plain,
lightly toasted or brushed with olive oil and herbs and grilled.
2) Put Oil and Butter in pan.
3) When butter is melted add Shrimp, Scallops & Salmon; Season with Salt, Pepper & chili flake. Turn fish over once to sear on both sides.
4) Add Onions, Peppers & Fennel, sauté 1 minute or until onions are translucent.
5) Add Clams, Mussels & Gnocchi, sauté 1 additional minute.
6) Deglaze pan with Ouzo, *note* Take pan off heat first, Ouzo will ignite. Cook until flames extinguish, approx. 30 seconds.
7) Add Marinara Sauce & Fresh Herbs, cover & simmer until Clams & Mussels open and all fish is cooked through, approx. 2-3 minutes.
8) Place in bowl and enjoy!
NOTES
This dish is best served with some nice crusty bread either plain,
lightly toasted or brushed with olive oil and herbs and grilled.
Editors Review
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!Questions, Comments and Reviews
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