this definitely became one of my clients favorite meals that I’ve made for them this entire summer. My client almost never request a specific meal, but we had a bit of a chillier day than usual – and she decided that she wanted me to make cioppino for them, which is a tomato and seafood based stew, with the seafood being mussels, clams, shrimp, and some sort of whitefish. I had actually never made this before, and when that occurs, I usually cross reference quite a few recipes and then make up a recipe of my own, based on a few different ones. I taste as I go, and adjust as needed – and my client absolutely loved it. I hope you enjoy this video and I hope you find it informative and educational.
lots of love, Laila x
Cioppino (serves 10):
6 shallots chopped
2 fennel bulbs chopped
1 tbsp fennel seeds
3 cloves of garlic chopped
1 tsp red pepper flakes (lessen depending on preference)
2 cups of dry white wine (i used pinot grigio)
1 large can of whole peeled tomatoes
4 cups fish or shrimp stock (just simmer caramelized shrimp shells and half an onion for 30 min in 4 cups water)
1 lb mussels
1 lb clams
1 lb shrimp
1 lb white fish cut in chunks
(salt lightly until after seafood is added- it can become very salty)
Bread:
500 grams strong white flour
2 tsp salt
40 g butter melted and cooled
10 g salt
300-350 ml water
flour to sieve on top + 2 ice cubes for dutch oven
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