The Landings & Bay Colony

22

The Landings & Bay Colony

22

The Landings & Bay Colony

22

From the Sous Chef

VITO GRISETA

at Coral Ridge Country Club

Food & Dining

Cioppino Italian Seafood Stew

Amount

Measure

Ingredient –Preparation Method

1

Tbsp

olive oil

2

fillets

anchovy

½

tsp red

pepper flakes

½

fennel

bulb

½

med

Onion, diced

2

shallots, diced

1

celery rib, diced

1

tsp

salt

½

tsp

black pepper

5

garlic cloves, minced

¼

cup

tomato puree

1

can (28 oz) 

diced tomatoes in juice

½

cup

white wine

4

cups

clam juice

½

tbsp

chopped fresh thyme

1

bay leaf

1

lb

mussels

1

lb

whitefish, (cod, snapper, sea bass, etc.)

1

lb

scallops

1

lb

uncooked medium shrimp

2

lobster tails, split (optional)

INSTRUCTIONS: 

Heat the oil in a very large pot over medium heat. Add anchovies - let

melt into oil. Add the fennel, onion, shallots, celery, salt and black pepper

and sauté until the onion is translucent, about 10 minutes. Stir tomato

paste into veggies and let cook out for about 3-5 minutes (the tomato

paste will start to caramelize, turning from red to a brownish color). Add

the garlic and 1 teaspoon of red pepper flakes, and cook 2 minutes. Add

tomatoes with their juices, wine, fish stock, thyme and bay leaf. Cover

and bring to a simmer. Reduce the heat to medium-low. Cover and

simmer on medium-low until the flavors blend - at least an hour...but I

like to let it go for a couple of hours. Add the mussels to the cooking

liquid. Cover and cook until the mussels begin to open, about 5 minutes.

Add the shrimp, scallops, and fish and lobster. Simmer gently until the

fish and shrimp are just cooked through, and the clams are completely

open, stirring gently, about 5 minutes longer (discard any clams and

mussels that do not open). Remove bay leaf. Season the soup, to taste,

with more salt, black pepper and red pepper flakes. Ladle the soup into

bowls, sprinkle with chopped parsley and serve with crusty bread.