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Time Codes :
00:00 – Intro.
00:26 – Ingredients of the Italian seafood stew cioppino.
02:14 – Step 1 : Prepare the seafood.
03:17 – Step 2 : Cook the aromatics.
03:57 – Step 3 : Add vegetables and spices.
04:32 – Step 4 : Deglaze and build the base.
05:27 – Step 5 : Simmer the broth.
05:56 – Step 6 : Cook the seafood.
06:36 – Step 7 : Season and finish.
07:17 – Step 8 : Serve your perfect cioppino.
07:46 – Important Tips for perfect cioppino.
Welcome to the world of coastal Italian cuisine. Today, we’re diving into the art of crafting cioppino, a beloved seafood stew brimming with flavors from the sea. Join me as we explore fresh ingredients, fragrant aromas, and the joy of homemade comfort food. Let’s embark on this culinary adventure together. Are you ready?Let’s get started. Today, we’re making a delicious cioppino, a classic seafood stew. Let’s run through the ingredients quickly. First, for the seafood, we’ve got one pound each of mussels, clams, shrimp, firm whitefish like cod or halibut, and scallops. Make sure the mussels and clams are scrubbed and diverted, the shrimp are peeled and deveined, and the fish is cut into two-inch pieces. Next, for the base, we’ll need a quarter cup of olive oil to start. Then chop up one large onion and thinly slice a fennel bulb. We’ll also need four cloves of garlic, minced, and one red and one green bell pepper, diced. For a bit of heat and flavor, add a teaspoon of red pepper flakes, half a teaspoon each of dried oregano and dried thyme, and a bay leaf. For the tomato and wine base, grab a cup of dry white wine, a large can 28 ounces of crushed tomatoes, a smaller canned 14.5 ounces of diced tomatoes, and two tablespoons of tomato paste. This will give us a rich, robust broth. To thin it out, we’ll add four cups of seafood stock. If you can’t find seafood stock, chicken stock works in a pinch. For seasoning and herbs, we’ll use salt and freshly ground black pepper to taste. Fresh herbs make a big difference, so chop up about a quarter cup of parsley, two tablespoons of fresh basil, and two tablespoons of fresh thyme. Finally, for a bright finish, we’ll squeeze in the juice of one lemon and serve everything with some crusty bread to soak up the amazing broth. Alright, let’s prepare our seafood for the cioppino. First, we have the mussels and clams. These need a bit of cleaning. Scrub them under cold running water to remove any debris. Make sure to de-beard the mussels. You’ll see a little stringy beard coming out from the shell. Just pull it out firmly. Discard any mussels or clams that are cracked or don’t close when tapped. They’re no good. Next, let’s move on to the shrimp. We need to peel and de-vein these. Peel off the shell, starting from the legs, and then use a small knife to make a shallow cut along the back to remove the vein. Rinse them under cold water to get rid of any remaining bits. For the scallops and fish, just give them a good rinse under cold water. Pat them dry with paper towels to remove excess moisture. If you’re using fish like cod or halibut, cut it into two-inch pieces. This helps the fish cook evenly and absorb all those delicious flavors. Now, let’s get our aromatics going. Grab a large heavy pot like a Dutch oven. Pour in about a quarter cup of olive oil and heat it over medium heat. Once the oil is hot, add the chopped onion and thinly sliced fennel. We’re going to saute these until they’re softened, which should take about five to seven minutes. Keep stirring occasionally so they cook evenly and don’t burn. After the onion and fennel have softened up nicely,Add the minced garlic. Cook this for about a minute, just until it’s fragrant. Be careful not to let the garlic burn. We just want to bring out its aroma. Now that our onions, fennel, and garlic are nicely softened and fragrant, it’s time to add the bell peppers. Stir in the diced red and green bell peppers. Cook these for about five minutes until they’re softened. Keep stirring occasionally to ensure even cooking. Next, we’ll add our spices. Sprinkle in a teaspoon of red pepper flakes if you like a bit of heat, half a teaspoon each of dried oregano and dried thyme, and toss in a bay leaf. Give everything a good stir to combine all the flavors. With our vegetables and spices nicely cooked, it’s time to deglaze the pot. Pour in one cup of dry white wine. As you pour, use a wooden spoon to scrape up any brown bits from the bottom of the pot. These bits are packed with flavor and will add depth to our stew. Next, add one large canned 28 ounces of crushed tomatoes, one smaller canned 14.5 ounces of diced tomatoes, and two tablespoons of tomato paste. Stir everything well to combine. Now pour in four cups of seafood stock. If you don’t have seafood stock, chicken stock will work as a substitute. Stir again and bring the mixture to a simmer. Once it’s simmering, reduce the heat to low, cover the pot, and let it cook for about 30 minutes. This will allow all the flavors to meld together beautifully. With our base mixture simmering, it’s important to let it cook low and slow. So reduce the heat to low, cover the pot, and let the broth simmer for about 30 minutes. This slow simmering process allows the flavors to meld together beautifully, creating a rich and robust base for our cioppino. Remember to stir occasionally during this time to make sure nothing is sticking to the bottom of the pot and everything is cooking evenly. Now that our broth has simmered and the flavors have melded together, it’s time to add the seafood. Increase the heat to medium. Start by adding the clams and mussels to the pot. Cover and cook for about five minutes until they start to open. This means they’re cooking through. Next, add the shrimp, scallops, and fish to the pot. Stir gently to combine. Cook for another 5 to 7 minutes until the shrimp turn pink and opaque and the fish is cooked through. As a final step, check the mussels and clams. Discard any that have not opened. These are not safe to eat. Now that our seafood is perfectly cooked, it’s time to add some final seasoning and finishing touches to our cioppino. Stir in a quarter cup of chopped fresh parsley, along with two tablespoons each of chopped fresh basil and thyme. These fresh herbs will add a burst of flavor and freshness to our stew. Next, season with salt and freshly ground black pepper to taste. Remember, seafood loves a bit of seasoning, so don’t be shy with the salt and pepper. To brighten up the flavors, squeeze the juice of one lemon into the stew. Give it a good stir to incorporate all the ingredients and flavors. Now that our cioppino is ready, let’s serve it up and enjoy. Ladle the cioppino into large bowls. Make sure to get plenty of the flavorful broth and a generous portion of the delicious seafood into each bowl. And don’t forget the best part. Serve the cioppino with some crusty bread on the side. This bread is perfect for soaking up all that amazing broth, adding another layer of texture and flavor to each bite. Absolutely. Here are some essential tips to make your cioppino even more delicious. Seafood Freshness Fresh seafood is key to a flavorful cioppino. Ensure your seafood is as fresh as possible for the best taste and texture. Stock Quality Use high-quality seafood stock for a richer, more authentic flavor. If you can’t find seafood stock, chicken stock is a great alternative. Wine Choice Choose a dry, white wine that you enjoy drinking. The quality of wine can greatly affect the final taste of your cioppino, so pick one that complements the seafood and enhances the flavors. Simmering Time Don’t rush the simmering process. Letting the broth simmer slowly allows the flavors to develop and meld together, resulting in a deeper and more complex flavor profile. Crusty Bread Serving your cioppino with crusty bread is a must. Not only does it add texture to the meal, but it’s perfect for soaking up the flavorful broth. For an extra treat, lightly toast the bread before serving, balancing flavors. Taste your cioppino before serving and adjust the seasoning if needed. Add more salt, pepper, or lemon juice to balance the flavors and make sure every spoonful is perfect. Enjoy your homemade cioppino and savor every bite of this cozy and hearty seafood stew.