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Episode 901 - Bringing It Home: Cioppino  Watch Video

Bringing It Home: Cioppino Bringing It Home: Cioppino
Bringing It Home: Cioppino
Bringing It Home: Cioppino

Food and Lifestyle Expert Laura McIntosh meets up with renowned chef Rajko Marin from the Tadich Grill in San Francisco. Together they cook up a pot of fresh California seafood in the grill’s traditional Cioppino style Italian stew.

Cioppino Recipe
Serves 4

Ingredients
½ Each Onion, chopped
2 Cloves Garlic, chopped or crushed
2 Tbsp Olive Oil
½ Lb Scallops
½ Lb Prawns
1 Lb Any White Fish (e.g. Halibut, Snapper, White Sea Bass)
1 Lb Black Mussels
1 Lb Manila Clams
¼ Lb Crab Meat
¼ Lb Bay Shrimp

For Sauce                  
4 Tbsp Extra Virgin Olive Oil
1 Large Onion (or 4 Shallots)
½ Cup Celery, chopped
4 Cloves Garlic (chopped or crushed)
2 Large Fresh Tomatoes, Chopped
2 Tbsp Tomato Paste
1 Tspn Ground Paprika
1/8 Tspn Pepper (add or more to taste)
½ Tspn Salt (add more to taste)
2 Each Bay Leaves
¼ Tspn Red Pepper Flakes
2 Cups Clam Juice (Or Fish Stock**)
¼ Cup White Wine
Pinch of Fresh Rosemary
Pinch of Fresh Basil

**For Fish Stock
4 Tbsp Extra Virgin Olive Oil
1 Cup Onions, chopped
1 Cup  Celery, chopped
2-3 Cloves Garlic, chopped or crushed
3 Each Tomatoes, rough chopped
2 Each Bay Leaves
1 Cup  White Wine
8 Cup Water
Any Fish and Shellfish Trimmings
Pinch off Fresh (or dry) Thyme, Basil, Rosemary Salt and Pepper, to taste

Directions
Sauté onion, garlic and celery in olive oil until onion starts turning brown. Add tomato paste and paprika and continue to sauté for 2 minutes. Add fresh tomatoes and sauté for 1 min. Add clam juice (or fish stock), wine, and the remainder of the spices. Bring to boil, reduce heat to low and cook covered for 30 minutes. 

While the sauce is cooking, add 2 Tbsp olive oil to a sauté pan and add ½ onion (chopped) and 2 cloves chopped/crushed garlic. Sauté for 2 min.  Add the fish and shellfish and sauté for 2 minutes. Add the cioppino sauce (once it has cooked for 30 minutes) to the seafood. Cook on low for 10 minutes. 

For Fish Stock: In a large stock pot, sauté onions, celery and garlic in the oil until brown. Add fish/shellfish trimmings, tomatoes and spices and sauté on med heat for 5 minutes. Add wine and water and salt/pepper to taste. Bring to boil then simmer on low heat covered for one hour. Strain through strainer or colander. Fish stock is ready to use for stews or soups. Can be frozen for future use.

Additional Info:
Bringing It Home
www.bringingithome.tv

Tadich Grill
(415) 391-1849
240 California St
San Francisco, CA 94111

 

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