Italian Napoleons and Seafood Casserole
City Dock Restaurant's Master Executive Chef Robert Cillizza dropped by to teach us how to make their delicious Seafood Casserole and Italian Napoleons.
French-Style Seafood Stew
This one-pan seafood stew is made easy in the KitchenAid cast iron casserole pot. To find out more about the range of collectable KitchenAid Ovenware at Coles, visit
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French-Style Seafood Stew
Serves 4 Prep 15 mins Cooking 30 mins
1 tbs olive oil
1 fennel, thinly sliced, fronds reserved
1 celery stick, thinly sliced
1 carrot, finely chopped
1 leek, pale section only, thinly sliced
2 garlic cloves, crushed
1/2 cup (125ml) dry white wine (optional)
6 vine-ripened tomatoes, finely chopped
1 orange, zested, juiced
2 tbs tomato paste
6 cups (1.5L) fish stock or vegetable stock
4 thyme sprigs
1 Coles Fresh Tasmanian Salmon Portion Skin Off, coarsely chopped
1 firm white fish fillet, coarsely chopped
500g raw banana prawns, peeled leaving tails intact, deveined
200g Coles Deli Thawed Squid Rings
200g blue mussels, scrubbed
1. Heat oil in a heavy-based casserole pot or large saucepan over medium-high heat. Add the sliced fennel, celery and carrot and cook, stirring, for 5 mins or until the fennel softens.
2. Add the leek and garlic and cook, stirring, for 2 mins or until the leek softens. Add the wine, if using, and bring to a simmer. Cook for 2 mins or until the wine reduces by half. Add the tomato, orange zest, orange juice and tomato paste and stir to combine. Add the stock and thyme and bring to a simmer. Cook, stirring occasionally, for 10 mins or until the tomato is tender and the mixture thickens slightly.
3. Add the combined fish, prawns, squid and mussels. Cover and cook for 10 mins or until the fish is just cooked through and the mussels open (discard any unopened mussels).
4. Sprinkle the stew with the reserved fennel fronds and season to serve.
Serve with aioli and sourdough
Want more easy recipes? Check out our ‘Best-ever seafood recipes’ playlist which includes:
How to make the perfect seafood platter:
How to make Curtis Stone’s gazpacho cocktail prawns:
How to make salmon mac 'n' cheese:
Quick salt and pepper prawn skewers:
Cioppino (Italian American Seafood Stew)
Cioppino is a delicious Italian-American seafood stew that was popularized in San Francisco, CA. The stew consists of an array of seafood in a tomato and wine broth and is traditionally served with crusty bread. What makes the dish so great is that you can customize it to your tastes, using different seafood, vegetables, and other seasonings. Join Eric from Simply Elegant Home Cooking as he demonstrates his take on this classic recipe! Although this is Eric’s version of the recipe, do understand that the dish is rarely made the same way twice. It is a good idea to scope out your local seafood market and purchase whichever type of seafood looks the best. Also, you can vary the types of tomatoes and fresh herbs. Today Eric is using San Marzano tomatoes along with fresh thyme and basil, but crushed tomatoes or tomato puree work well too, along with fresh oregano or Italian parsley!
Shrimp Stock Recipe:
Ingedients (again,you can modify to suit your tastes but this is what is featured in the video!)
-1 tablespoon olive oil
-1 tablespoon butter
-2 ribs celery
-3 shallots
-1 carrot
-3 cloves garlic
-1 tablespoon fresh thyme
-4 tablespoons tomato paste
-2 teaspoons anchovy paste
-1/2 teaspoon crushed red pepper flakes
-1 28 oz. can San Marzano tomatoes
-2 cups shrimp stock
-2 cups Italian white wine
-4 thin slices lemon
-3/4 pound shrimp
-3/4 pound scallops
-1/2 pound cod
-1 ½ pound mussels
-2 tablespoons fresh basil
-salt and pepper to taste
-toasted bread for serving
Directions
-Heat the butter and olive oil on medium heat in a large pot. Once foaming, add in the shallots, celery, and carrots and cool for 5-6 minutes.
-Add in the fresh thyme, tomato paste, anchovy paste, and garlic. Saute for about 2 minutes or until the tomato paste turns brick red in color.
-Add in the Italian white wine, followed by the shrimp stock and the San Marzano tomatoes. Turn up the heat to medium high and until the cioppino broth reaches a boil.
-Once a boil is reached, reduce heat to medium low and simmer for 30 minutes. Add in the lemon slices halfway through this process.
-After 30 minutes of simmering, turn the heat up to high and add in all of the seafood to the cioppino broth. Cover the pot and cook for 3 minutes or until the mussels have opened.
-After 3 minutes of cooking, remove the lid, turn off the heat, add in the fresh basil and stir the cioppino. Ladle into bowls and serve with toasted bread.
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.
NEW EPISODES EVERY WEDNESDAY!
Seafood Casserole Recipe by Kusina Master Chef
Sosyalan.com with Chef Logro teaches step by step how to cook Seafood Casserole REcipe.
Roasted Garlic Crabs and garlic fried rice. Tastier than the crabs in Than Long. So easy to make!
In this video - Roasted Garlic Crabs...tastier than the crabs in Than Long San Francisco, CA - I will show you how ro re-create those expensive roasted crabs served in the famous Than Long Restaurant in San Francisco, CA. Instead of garlic noodles, I made garlic fried rice instead (Pinoy kasi ako!) An easy dish to prepare that can be prepared ahead of time for special guests coming for dinner. An absolute hit! You got try it!
Ingredients:
3 dungeness crabs
half head of garlic, minced
1 stick of butter
1 Tbsp. chicken powder
1 tsp. sugar
dash of pepper
#roastedgarliccrabs #thanlong #garlicfriedrice #sanfrancisco