Italian > Seafood > Fish Stews

Spicy Cioppino with Saffron Recipe

Ingredients with Measurements:
- 1 lb. mussels, scrubbed and debearded
- 1 lb. clams, scrubbed
- 1 lb. shrimp, peeled and deveined
- 1 lb. white fish, cut into chunks
- 1 onion, chopped
- 1 fennel bulb, chopped
- 4 garlic cloves, minced
- 1 can (28 oz.) diced tomatoes
- 1 cup white wine
- 1 cup fish or vegetable broth
- 1 tsp. saffron threads
- 1 tsp. red pepper flakes
- 2 tbsp. olive oil
- Salt and pepper to taste
- Fresh parsley, chopped for garnish

Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle

Step-by-step instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, fennel, and garlic, and sauté for 5 minutes until softened.
3. Add the diced tomatoes, white wine, fish or vegetable broth, saffron threads, and red pepper flakes to the pot.
4. Bring the mixture to a simmer and let it cook for 10 minutes.
5. Add the mussels and clams to the pot and cover it with a lid. Cook for 5 minutes or until the shells have opened.
6. Add the shrimp and white fish to the pot and cook for an additional 5 minutes or until the shrimp are pink and the fish is cooked through.
7. Season with salt and pepper to taste.
8. Ladle the cioppino into bowls and garnish with fresh parsley.


Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 18g
Protein: 40g
Sodium: 800mg

Substitutions for ingredients:
- Any type of seafood can be used in this recipe, such as scallops or squid.
- Chicken or vegetable broth can be used instead of fish broth.
- Crushed tomatoes can be used instead of diced tomatoes.

Variations:
- Add chopped celery and carrots for a heartier soup.
- Use coconut milk instead of broth for a creamier soup.
- Add chopped bacon or pancetta for a smoky flavor.

Tips and tricks:
- Make sure to scrub the mussels and clams thoroughly before cooking.
- Serve with crusty bread for dipping in the broth.
- Use a mix of seafood for a more complex flavor.

Storage instructions:
- Store any leftover cioppino in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the cioppino in a pot over medium heat until heated through.

Presentation ideas:
- Serve the cioppino in individual bowls with a slice of lemon on the side.

Garnishes:
- Fresh parsley, chopped
- Lemon wedges

Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables

Troubleshooting advice:
- If the shells of the mussels and clams do not open during cooking, discard them.

Food safety advice:
- Make sure to discard any mussels or clams that do not open during cooking.
- Always cook seafood to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
- Cioppino is a seafood stew that originated in San Francisco in the late 1800s.

Flavor profiles:
- Spicy, savory, and slightly sweet from the saffron.

Serving suggestions:
- Serve the cioppino as a main course for a dinner party or special occasion.

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Region: Italian

Taste: Spicy, Savory, Tangy, Aromatic, Herbaceous