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.

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
TasteMethod
Main IngredientInterest Group

Ingredients

 Extra virgin olive oil2 Ounce
 Chili flakes1 Teaspoon
 Garlic2 Teaspoon, peeled
 Tomato sauce6 Cup (96 tbs)
 Fish stock1 Cup (16 tbs)
 Dried thyme1 3⁄4 Tablespoon
 Italian parsley8 Tablespoon, chopped finely
 Clams1⁄2 Pound
 Mussels1⁄2 Pound
 Rockfish10 Pound, chopped finely
 Shrimp1⁄2 Pound
 Calamari8 Ounce, thinly sliced
 Scallops6 2⁄5 Ounce
 White wine1 Cup (16 tbs)
 Fresh spinach2 Cup (32 tbs)
 Kosher salt To Taste
 Whole peppercorn3⁄4 Tablespoon, ground
 Marinara sauce1 Cup (16 tbs)
 Fresh herbs1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 6972 Calories from Fat 1442

% Daily Value*

Total Fat 159 g244.5%

Saturated Fat 25.6 g127.9%

Trans Fat 0 g

Cholesterol 2663.7 mg887.9%

Sodium 6511.4 mg271.3%

Total Carbohydrates 223 g74.5%

Dietary Fiber 42.9 g171.7%

Sugars 92.9 g

Protein 1052 g2104%

Vitamin A 725.6% Vitamin C 766.9%

Calcium 187.1% Iron 681.4%

*Based on a 2000 Calorie diet

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.

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!
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