Cioppino
Channel: Le Creuset
Date: 2023-12-14

This Cioppino from Nadia Aidi (@FoodMyMuse) is a perfectly festive dish made with our perfectly festive Thyme collection. 😋 This savory seafood stew is easy to make and easy to adapt – you can prep the sauce and stock ahead of time, and could add even more types of seafood to make it a true Feast of the Seven Fishes on Christmas Eve!

Dutch Oven, Cassadou and Trivet in Thyme: https://bit.ly/3ZzhlmX
Everyday Pan in Meringue: https://bit.ly/3RNkxJU

Ingredients:
Cioppino:
4 oz pancetta
1 onion, minced
2 shallots, minced
28 oz roasted tomatoes
2 tbsp tomato paste
2 tbsp Calabrian chili paste
4 garlic cloves, thinly sliced
½ tsp saffron
1 tbsp tarragon
1 fennel bulb, shaved
2 tbsp butter
1 cup white wine
12 oz skin-on salmon
12 oz halibut, skin removed and set aside
1 lb black mussels, washed and beard removed
8 scallops
1 lb shrimp
Chives, to taste

Seafood Stock:
Shrimp shells
2 tbsp black peppercorns
½ cup white wine
1 onion
2 celery ribs
2 carrots
2 bay leafs
Salt and pepper, to taste
8 cups water

Garlic Bread:
Ciabatta
Garlic powder
Butter
Oregano

Instructions:
1. Make the stock: Preheat a Cassadou or saucepan with a bit of olive oil. Add in shrimp shells and peppercorns. Deglaze with white wine. Add in the veggies, salt, and water, then bring to a simmer. Cook covered for 30-45 min on med. Strain and set aside.

2. Start making the sauce: Preheat your Dutch Oven on medium for 2 min, add in some olive oil and your pancetta. Sautee for 5 min on med-low, mixing often.

3. Add in onion and shallots, and saute for 5 min.

4. Add in tomato paste, Calabrian chiles, saffron, fennel and garlic. Drizzle more olive oil if needed. Cook together on medium for 4-5 min. Add white wine.

5. Add in crushed tomatoes and seafood stock. Add in the halibut skin. Let it simmer for about 25-30 min.

6. Spread the butter onto the bread with garlic, salt, and oregano. Bake at 350F for 10-15 min.

7. Preheat an Everyday Pan and sear your salmon, skin side down to crisp it up until desired temp. Give the scallops a hard sear, same with the shrimp and halibut.

8. Add the tarragon and butter to the sauce and the mussels. Cover until they open. Remove and discard halibut skin.

9. Arrange the seafood in the bowls with the sauce. Top with black pepper, and chives and serve with the bread.