Tag Archives: stew

Cioppino, A Delightful Seafood Stew

Cioppino, A Delightful Seafood Stew
Cioppino, A Delightful Seafood Stew

 

Cioppino, A Delightful Seafood Stew
Cioppino, A Delightful Seafood Stew

 

Cioppino, A delightful Seafood Stew

 

Cioppino, A Delighful Seafood Stew

Cioppino is a rich and delightful seafood stew that originated in San Francisco. It’s usually made with the catch of the day, and the addition of Dungeness crabs is very popular in the Bay area.  This Italian-American dish consists of an array of seafood, simmered in a tomato and wine broth. It’s somewhat similar to some regional Italian seafood dishes. This stew is usually served with a piece of toasted bread to sop up all the deliciousness of the broth. I consider this recipe for special occasions as it is on the pricey side. Put on your apron and follow me in the kitchen for my spin on this delectable meal.

Serves: 6-8 Difficulty level: Easy-medium
Time from prepping to finish 30-45 minutes at the most.


Ingredients:

  • ¼ cup extra virgin olive oil + more to drizzle
  • 2 medium shallots, chopped
  • 3 slices (rings) of fresh fennel
  • 6 garlic cloves, chopped
  • 1 tbsp. tomato paste
  • ½ cup of dry white wine
  • 2 cups seafood stock
  • 1 cup chopped tomatoes
  • ¼ tsp. Oregano
  • ¼ tsp. salt
  • Pinch of crushed red pepper
  • Pinch of fennel seeds, optional
  • 18 little neck or middle neck clams
  • ½ lb. of sea scallops
  • ½ lb. large shrimp, peeled and deveined
  • 1 lb. of mussels
  • ¾ lb. cod-fish, cut up in medium size pieces
  • Flat leave parsley for garnish
  • 1 loaf of Italian bread or French baguette, cut-open, toasted
  • olive oil or butter for the bread.

    Preparation:
    1
    ) In a medium-sized pot, on medium-high heat, heat olive oil. Sauté shallots and fennel rings for 2 minutes. Stir occasionally. Add garlic, sauté 1-2 minutes. Add tomato paste, cook for 1 minute. Stir. Deglaze with wine, cook 1 minute.
    2) Add seafood stock, chopped tomatoes, oregano, salt, crushed pepper and fennel seeds. Bring to a boil, add the clams, scallops, shrimp, mussels, and place the fish on top. Cover, lower the flame to low, and simmer for 5-6 minutes, baste the fish with the broth once or twice. Cover and continue cooking for an additional 5-6 minutes, or until the clams and mussels are open.
    3) 5 minutes prior to completion, drizzle some oil or spread some butter on the bread. Broil for about 2-3 minutes. Remove.
    4) Place the seafood stew in a bowl, with a piece of bread to dunk, and drizzle with olive oil. Garnish with fresh parsley.
    Wine pairing suggestions: Explore the world of Italian white wines like a delicious Vermentino, a lovely Verdicchio, or a minerally dry Pinot Grigio from Northern Italy.

    Happy Cooking from My Kitchen to Yours!

    Gina Martino Zarcadoolas, Foodiewinelover
    My Food, Wine & Travel Lifestyles
    World renowned – WSET (Wine, Spirit, Education, Trust)
    Level-2 Certified Wine Connoisseur.
    Culinary Aficionado & Lover of Global Cuisines & Travels

    Photos by Gina Martino Zarcadoolas for Foodiewinelover
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Gina’s Exquisite Hungarian Goulash

Hungarian Goulash
Hungarian Goulash
Meat for Hungarian Goulash
Meat for Hungarian Goulash
Seared meat for Hungarian Goulash
Seared meat for Hungarian Goulash
Preparing Hungarian Goulash
Preparing Hungarian Goulash
Hungarian Goulash
Hungarian Goulash
Hungarian Goulash
Hungarian Goulash

 

I must admit, it’s been a long while since I made Hungarian Goulash. I know it has 2 main ingredients: beef and paprika. I searched the internet and came across a multitude of recipes. I was inspired and decided to make one with my spin on it. I am not claiming it’s the most traditional, but I think it’s very close to it. I noticed some recipes called for some veggies, but I wanted the meat to be the main focus without any distractions. So, follow me in the kitchen for my own version of Hungarian Goulash. I usually cook for a crowd and always have leftovers. This recipe can easily be divided in half. This dish starts out on the stove and continues to cook in the oven.  You will need a Dutch Oven or a large pan with a lid that can withstand the heat in the oven.

Serves: 10 -12  Level of difficulty:  Medium –  prep time: about 1 hour including searing the meat. Cooking time: 1.5 hours – Allow a minimum of 2.5 hours from start to finish. This recipe can be done in a slow cooker. I recommend you research this method of cooking on Google.

Ingredients:

  • 5 lbs. beef for stew, cut-up in cubes
  • 6 tbsp. flour for drenching
  • 1 tbsp. sea salt
  • Freshly ground black pepper to taste
  • 1 tsp. + 2 tbsp. Hungarian Paprika
  • 3 tbsp. olive oil + 3 tbsp. vegetable oil
  • 1 tsp. tomato paste
  • 1 container of chopped tomatoes, 26.46 Pomi brand*
  • 32 oz. 50% reduced-sodium beef broth
  • 1 cup chopped onion
  • 4 garlic cloves, chopped
  • 4 bay leaves
  • Sour cream 1/3 less fat for garnish
  • Flat leave parsley for garnish
  • 1.5 lb. egg noodles

    Preparation:1) Pre-heat oven to 350 degree F.2) In a large plastic or stainless-steel bowl, season the meat with sea salt, 1 tsp. paprika, and pepper to taste. Mix well. Add the flour, mix until all the meat is coated. Shake off the excess.
    3) in a Dutch oven on medium-high heat, heat up 3 tbsp. olive oil and 3 tbsp. vegetable oil. Start searing the meat. Make sure you hear that sizzling sound. Do this in batches, three minutes on one side, and two minutes on the other side. Remove, and repeat the process. Set aside in a large clean bowl.
    4) In the same pan, using the same oil, add the onions, saute’ for 2 minutes, add the garlic, 1 minute,  tomato paste, and stir well until it’s caramelized. Deglaze with the beef broth while stirring. Add chopped tomatoes, 2 tbsp. paprika, meat and bay leaves. Bring it to a full boil and the turn the stove off. Cover and place it in the preheated oven. Cook for at least 1.5 or until the meat is fork-tender. While the meat is the oven, cook your egg noodles, as per package directions.
    5) Serve the Goulash over egg noodles, garnish with fresh parsley and a dollop of sour cream.

    Cook’s note: Shake off the excess of flour to avoid a dirty pan.
    At the halfway point, check the meat, give it a good stir.

    This is one of the most soul-warming dishes on a cold winter day. Enjoy!

    Bon Appetit from My Kitchen to Yours!

    Gina Martino Zarcadoolas – Foodiewinelover
    My Food, Wine & Travel Lifestyles
    Culinary Aficionado and WSET-Level 2 certified wine connoisseur