A Step-by-Step video and recipe for Cioppino
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Evening, and welcome to Eating Plebian! I’m thrilled to share one of my favorite recipes with you today: cioppino, a classic seafood stew. While the Eating Plebian website usually focuses on budget-friendly foods, this recipe is a delicious exception. I was lucky enough to have access to some shrimp and cod, but even if you have to buy them, I hope you’ll forgive me for going a bit over the usual $20 limit. This San Francisco Bay Area-credited dish is a simple and fantastic recipe once you get past the initial prep work. So, if you’re looking for an amazing seafood stew to make at home, this cioppino recipe is a must-try.
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[Music] evening and welcome to eating plebeian. I’m almost giddy to bring this one to you. Uh it’s one of my favorites and something I don’t make near enough. And uh that’s because this one, even though the eating plebeian website uh we try to focus on more budget related foods, um this one kind of blows it a bit, but uh I had access to some shrimp and had access to a little bit of cod. If you were to go out and buy these, it’d be a little bit beyond the $20. I hope you will forgive me. But, um, this recipe once you get past that, um, is just such a great one. Uh, love to eat this. Uh, chop pino, if I didn’t just say it. It’s seafood stew. Uh, it’s credited to the Bay Area, San Francisco. And, um, there’s, uh, several things like it uh, around the world. Boys, um, and and some others. And there’s a lot of variations just within the Chopino, uh, category that, uh, that that different people make, but, um, we’re going to be sticking fairly closely to the original. I am going to riff just a little bit when it comes to what the seafood is that’s available on the inside. Let’s go ahead and get started with the ingredient list. [Music] sitting next to my Dutch oven, which is waiting patiently off onto the on the stove top there. I’ve got one pound of uh jumbo shrimp. They’ve been peeled and devained. I’ve got a pound of little neck clams. They are alive. And u I’ll be using those to toss in. Uh here is something. And I left this one in front. If before you cook them, you find one that’s open, discard it. So, that’s just a uh little trick there to uh make sure that your food safety is okay. I’ve got a pound and a half of cod. You’ll remember the cod from the other evening. This is actually still fresh. Got it today. Um seafood stock. Now, I’ve got some pre-made seafood stock. If you have the ability and the time, whatever, I urge you to make your own. And I would love to make my own, too. But uh I didn’t have nearly the carcasses or heads or bones or anything like that in order to make it. And for whatever reason, and I did check around here, my stores don’t sell stuff like that. And you would think that they would have pounds and pounds of uh shrimp peelings and things like that, but no, no, they don’t. So, I’m stuck with the seafood stock now for uh for the interim. Anyway, I’ve got two 8 oz bottles of clam juice. That’s going to really introduce a zing uh into things. Uh I’ve got 3 and 1/2 cups of uh diced tomatoes over here. That’s two 14 1/2 ounce cans. That’s with the liquid. I did not drain that out. I’ve got a 1/2 of a large onion that’s chopped. I’ve got three sticks of celery. By the way, do you discard your greens? I don’t. I figure that anything that you would normally want to put greens into anyway, like um parsley or cilantro, if you’ve got celery greens, why don’t you just put those in? That’s just a me trick right there. Uh I’ve got two shallots. Those are chopped up. Uh some parsley. Uh it’s about I don’t know four tablespoons or so. I’m going to use that for garnish. Uh three to five cloves of garlic that’s finely minced up. And I’ve got uh one half of a bulb of fennel. And now this is actually one half of a bowl uh of a bulb because the thing was a monster. It was like a softball. Uh so I’m only using half of it and that should be plenty. I need a couple of tablespoons of uh tomato paste. I don’t know how much I have left in that one. So I’ve got a spare back behind the tomatoes. And finally, one cup of uh dry white wine for later on. We’ve definitely got some uh bread over there I’ll be putting into the oven. So, this is fantastic. All right. Now, I was actually using a two-tiered system that I forgot even to bring in. I’ve got some uh additional herbs and things that we’re going to be using. Uh I’m going to use a tablespoon of oregano, a pinch of red pepper flake, however much you want. You can use almost as much as I don’t know a/ teaspoon if you’d like. Um I’ve got some thyme. You can use uh fresh obviously is fantastic. Uh ground is what I’ve got. So I’ll be using about a teaspoon and a half to two teaspoons of that. And I’ve got two tablespoons of extra virgin olive oil. And so I need to pre-start up my Dutch oven. And then we want to get that warm. It’s on medium heat right now. Uh, this recipe, yes, there’s a lot of prep. I get that. Um, once you get past that prep, everything is pretty much a dump in, sauté, add, add add, add add, add add, and you’re done. So, it is uh a really simple recipe when you look at it from the number of operations that you have to perform. So, we’re going to let this heat up and I will be back with you in just a minute. All right. We’re uh all warmed up here. I uh separated off those spices just to complete the look, I guess. I don’t know. So, I’m going to go ahead and I’m going to add in the olive oil. This is going to be a very light sauté. Normally, you would not want to use extra virgin uh in uh in something like this, but I believe that we’re going to get away with it. And so I’m going to add in my onion, my couple of sticks of celery. [Music] There we go. So I need to stir that around. What happened to my [Music] [Music] So, all my root vegetables are in there. I didn’t actually say it, but I added the shallot. And this is not going to take long. I’ve got this fairly warm. Obviously, I don’t want to brown these. I just want to get it about halfway towards translucent. I’ve I’ve often wondered if whether or not I should just go ASMR. [Music] I know that uh my halting speaking style is not for everybody. I get it. I don’t even like it. But I don’t know when your brain derails you every third. It tends to puts a a hitch in my lifestyle step, I guess. I don’t know. All right. And now I’m going to go for the garlic. [Music] All right, the tetanus. And we’re just going to get this nice and fragrant. [Music] And I think also at the same time, I think add that in. No. Add my fennel in. I learned about fennel for the first time many years ago from I believe it was Giata Dorentes I think one of the non-moving making members of her family. [Music] Okay, so I’m just starting to get that to sweat. We also need to take a little bit of time right now in order to add our wine so it has time to reduce. This is probably going to take about uh seven or eight minutes because there’s a full cup. So, I’m going to grab that wine and toss it in. [Applause] So, we want this to reduce down. Which also means Oops. I have an escaping piece of onion. Yeah. Back in there. I will join you back just a few minutes after we get this level down. It’s been five or six minutes since uh I put that in and it’s reduced down halfway and that is absolutely plenty. So now we’re going to go ahead and we actually have options as to which order we want to put things in, but I’m going to go ahead and uh do the tomatoes. We’re going to drop that. I’m going to put in about a teaspoon of salt. That may need to be adjusted later. About a half a teaspoon of black pepper. Yes, I grind my own all the time. It just tastes better. Just got something I got used to. I’ve got the sage. About a teaspoon and a half of that. a good pinch of the uh red pepper flake. I also have the option of adding uh some of your favorite hot sauce later on, but that can be done individually per bowl. I’ve got two table uh two teaspoons to one tablespoon of oregano that goes in. Stir this around a little bit. And I want to put my tomato paste in. two to three tablespoons. And here, there it is. You ever get the feeling that you ought to serve this out of a tomato paste tube with like a kitchen toothbrush? There’s one. You know what? I think that this is going to give me total of about two and a half, three. Yeah, I’m just going to put it all in. That finishes this one anyhow. Okay. Trust me, tomato paste overload is not going to be one of our problems here. So, I just want to get that stirred in and distributed. Doesn’t that look like a great sofrio base? Well, soprito base plus two or three other things. So, there we are. Okay, now I’m going to go ahead and I’m going to add in my uh bottles of clam juice. One. No, I didn’t open my other one. There we go. Two. And I’m going to start off with four cups of the seafood stock. I imagine we’re probably going to be using up to six, but that’s why I got the two packages over there. And we want to bring this up to a nice simmer. Well, you’re just holding out on me. Bring this up to a nice simmer for about 20 minutes and then we will see what’s what. Oh, I’ve got spatters all over me. I can’t stand the stove spatters. All right, we’ll catch you in a little bit. All right, it has been about 20 minutes and we’ve been under a good simmer here. just about a boil. And uh I’m going to test this out for seasoning. Oh, that’s nice. It’s really bright. It’s good. Uh I’m going to add maybe about a/4 teaspoon up to a half teaspoon. It’s got just with that um quarter teaspoon roughly that I put in of the uh red pepper flake. It’s got just a tiny little bite in the back of the throat, but that’s it. I mean, so that’s that’s a a really nice baseline for it to go to anyone’s bowl that uh gets served this. So, now that we’ve got this all seasoned, we wanted to get this all seasoned first because it’s going to get absorbed by the fish. And so, if you season it later, the broth will still be great, but you might be a little underwhelmed with the flavor of the uh of the seafood itself. Now, it’s time for that seafood. So, anyways, the order that we want to put this in is the fish first. It’s only going to take about 5 or 6 minutes uh for these. And I’m simply going to cut these into about like inch and a half pieces, I guess. And just nice chunks. Good spoonful size, I guess. And we’ll toss this right on in here. And we’re going to wait about 2 or 3 minutes once these are in. And then we will follow up with the clams, the little neck clams. And then in the last uh 3 to 5 minutes is when we will add the shrimp. Shrimp take no time at all to cook. And really once you get them pink, they’re ready. So, there we are. I have in here a total of four cups of the seafood stock. I do not believe that I’m going to need the other two cups that I was planning on. Uh we want to make kind of a stew with it. We don’t want to, you know, make a thin soup, I guess. So, we’re just going to have this here. And so, we’re going to give it about 3, four, 5 minutes. And then we’ll proceed on. And five minutes later, we’re adding the little neck clamps. So, I’m also searching to see if whether or not there’s any others that have opened before we drop them in. These have been nicely scrubbed and cleaned. They’re also almost ice cold because I’ve been keeping them on ice. Keep them fresh. These are live. Good, good, good, good. So now they’re in there and another 3 to four minutes and probably just like 3 minutes and then we add the shrimp. And lastly, 4 minutes later, we are going for that shrimp. We’re just going to pull put it right on in. [Music] Oh, and the uh clams have opened up. Yeah, the four cups is really exactly what we wanted. It’s now full up to the top of the uh stock line. And now we just wait until these get uh pinked thoroughly through. They’re probably already there. It really doesn’t take long for shrimp, as I said. Going to set that back in here. I’ve got some bread in the oven. I’m going to put this one uh cutting board away and grab a fresh one cuz I don’t want raw fish, you uh meeting up with uh with my bread there. That looks nice. And so I’m just going to cut this up real quick. I hope you all don’t mind. I’m salivating, frankly. Uh I’m just waiting for this to get done. It looks fantastic. Yep. One to two minutes left. I think the shrimp are almost there. What is it about soup or stew and warm fresh bread? I I mean there you can eat if you have the money at any restaurant in the world that has you know the finest thises and that’ses and goldplated steaks and all the rest of that. But frankly I think that this is just one of the top things that uh I could make for myself and eat. [Music] There we are. I just like to uh make sure that we use a clean towel, but just wrap it up in a towel. Why even bother with a with a bowl? So, [Music] there we go. And now everyone, I believe this is time for plating. And here we have our finished dish. It’s rich. It’s bright. It’s full of seafood flavor. It’s not, believe it or not, actually overly salty. But, uh, let me go ahead and get some of this scooped up cuz I’m sure excited about it. We’re just going to get this in here. I want a piece of fish or two. See if I can find some. Got to search for it. There’s some. All right. And we also don’t want to forget this delicious broth. I’m going to add some of the uh fresh chopped parsley on top of it. And I need my other hand suddenly. And we’re gonna put some hot sauce on that. [Music] And this is something I’ve been waiting for for quite a while. [Music] I’m in heaven. This is one of my favorite things to make. I’m really hoping that you enjoy this recipe because I certainly enjoyed making it. And you can actually tell also that um you know once you get through with the misan plus once you get your preparations done it’s just a matter of putting it in the bowl and um it just really works out. So thanks once again for joining us here at Eating Plebeian. Um, as I said, I’m giddy. But, uh, do me a favor, hit the like and subscribe buttons. Uh, that really helps me out. New channel. You’ve heard me say it a couple of times. Uh, and, uh, basically, that’s what, uh, is going to be driving my ability to uh, get my videos out and uh, in front of other people who uh, I think can really use the help and trying to kick those restaurant and takeout bills. uh with the economy the way it is, uh we’ve got to save money somewhere. Not that this is particularly a money-saving a recipe, but it is one of my absolute favorites, and I really just wanted to share it with you. But, uh, thanks a lot and for eating, cleave, and I’ll see you next time.
Dining and Cooking