Mama Mia Cioppino
We love Italian food and we have found one of the best places to get Italian food at Mama Mia Trattoria in downtown Portland. We recently visited when they offered to share their signature dish Cioppino! We met owner Barry Brown in the kitchen with Executive Chef Dan Frosaker where he had all the ingredients ready. This dish features some great local seafood and other local produce. Mama Mia works very hard to include local ingredients in their recipes and they encourage you to do the same. The ingredients include olive oil, garlic, basil, and thyme.
James Beard's Recipe for Cioppino
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JBF's director of house programming Izabela Wojcik demonstrates how to prepare James Beard's very own recipe for cioppino. Recipe here:
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The Captain Whidbey Inn's Penn Cove Mussels Cioppino showcases Pacific Northwest flavor
The historic and romantic Whidbey Island Inn is just a hop, skip, and jump from Seattle and has garnered national attention as an exceptional waterfront getaway.
How to Make an Easy Fish Stew Recipe | Floyd on Fish | BBC Studios
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Chef Keith Floyd presents an easy to follow and affordable fish stew recipe video. Classic clip from BBC cookery show 'Floyd on Fish'.
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True North Cioppino Fra Diavolo @ Culinary Institute of America
This week, we were at The Culinary Institute of America with Chef Rick Moonen who presented True North Cioppino Fra Diavolo. This dish brings together a variety of our seafood all on one plate!
Try the recipe:
The best Cioppino I have ever had!!!
Cioppino is a fisherman seafood stew from San Francisco that has it's roots in the small fishing villages of Liguria in the Mediterranean! Today we are teaching you how to make it! Its simple and DELICIOUS!
You are going to love it!
Let's cook!
Servings: 6 servings
Ingredients:
3 tablespoons olive oil
1/2 fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
2 tablespoons of chopped flat leave parsley
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can San Marzano tomatoes in juice
1 1/2 cups dry white wine
4 cups fish or seafood stock
1 bottle of clam juice
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut, fresh cod or salmon, cut into 2-inch chunks
Toasted sourdough bread for serving.
1/2 lemon for serving
Directions:
Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste and cook for 1 minute.
Add wine, deglaze the pan and cook for 1 minute.
Add tomatoes with their juices, fish stock, clam juice and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
Open the lid, raise the heat and reduce by 25-30%. (the shellfish will add a lot od liquid)
Season the fish and the shrimp with salt & pepper.
Optional: Sear the fish on both sides, quickly (1 min) in hot olive oil.
Season the soup, to taste, with more salt and red pepper flakes.
Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 3 minutes longer (discard any clams and mussels that do not open).
Toast thick slices of sourdough bread, with butter (and garlic if you like) salt & pepper.
Ladle the soup into bowls, sprinkle chopped parsley and serve with toast.
Let us know in the comments below what you think and how it came out, after you cooked it.
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