6 ounces cioppino sauce, recipe follows. 6 ounces clam broth. 4 mussels. 9 shrimp. 5 ounces calamari. 2 ounces crabmeat or 3 crab legs. 4 small clams or 3 large clams. Cioppino Sauce: …
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Directions. Cut fish into ½ inch cubes and set aside. Sauté onion and garlic in oil until tender. Add tomato sauce, tomatoes, liquid and all seasonings except parsley. Let simmer 20 to 30 …
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In a large, heavy saucepan, heat 2 tablespoons of the olive oil over medium-low heat. Add the chopped fennel, onion, shallots, and garlic and sauté for 4 to 5 minutes, until golden brown. …
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Learn the basic techniques every chef learns in culinary school on our weekly show How-To Tuesday, and get delicious custom recipes from Mario himself on Batali Cooks 4. New …
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Seafood Cioppino Recipe. This is a perfect show-off meal, but can certainly be served in a casual setting. Ingredients that must be “chipped in” include: white fish (cod, halibut, pollock), shellfish (lobster, crab, shrimp) and mollusks (oysters, clams, mussels) Some recipes I’ve seen included 5-6 different types of seafood.
Any open or cracked mollusk should not go in the cioppino. Once the stew has simmered for 30+ minutes, add the mollusks. Stir and allow them to cook for 3-5 minutes until they are mostly opened. Next add the fish and shrimp.
Add lobster meat, cooking until just warmed through. Remove from heat and place into a large mixing bowl and allow to cool. In a medium bowl, combine mascarpone cheese with beaten eggs, chopped basil, nutmeg and salt and pepper, to taste. Add to lobster and shallot mixture and combine well.
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