How to Make a Cioppino

Thanks for stopping by I’m Chef Billy Parisi. You’re watching fixmyrecipe.com. Our new fix hosted James of Columbia South Carolina, remember James ask us how to make pie, now we’re going to show him how to make Cioppino.

James, to start in a really, really hot skill with a little bit of extra virgin olive oil, we’re going to saute off this vegetables. Get them really nice and caramelized. Once that are caramelized, we’re going to add a little tomato paste for flavor, pince say it. Give it a nice rust color then we’re going to add in our seafood.

Once our seafood is in, let’s go ahead and deglaze with white wine. Cook it, ‘till it's almost done, then we’re going to add in a blend of fish stock and clam juice. Once we have our braising liquid in there, let’s go ahead and add our tomatoes in. Season up with salt and pepper. Add in fresh basil and fresh oregano. We’re simply going to let this simmer for about 20 minutes. We’re going to come back to finish with a little bit of whole butter. Adjust the seasonings if they need it and we’re going to serve it along right next to some white rice.

James, it’s so good. That braising liquid is so important to the flavor of this dish. Well now, you saw the difference. Cioppino is all seafood, and you have got that chicken, you’ve got that real spicy Chorizo sausage in there. Regardless, do both of these dishes, you are going to be more than happy.

James once again, thank you so much for writing in. If you have any other recipes that you need some help, please submit it on my way. Don’t forget to come back tomorrow and see our featured fix of the day.


Transcription by: Scribe4you Transcription Services