Cioppino with Torn French Bread

Cioppino with Torn French Bread | 0 Comments
From Gumbo Dawg, Aired on Fri 8/26
Chef Jeff Henderson,


1. Heat oil in a large cast-iron Dutch oven over medium-low heat. Add onions and saffron threads and cook stirring occasionally. Add garlic and cook until onions have softened and garlic is fragrant. Add bay leaf and white wine and reduce to half.

2. Add oregano, basil, thyme, red pepper flakes, tomato paste, chicken stock, claim juice and crushed canned tomatoes. Stir well until ingredients are thoroughly incorporated. Simmer on low for about 30 minutes.

Season seafood lightly with creole seasoning. Add seafood to broth. Cover and cook until mussels and clams open and seafood is cooked through, about 10-12 minutes. Season with salt and pepper to taste, and sprinkle with parsley. Garnish with lemon we

  • ¼ c. olive oil
  • 1 large yellow onion, diced
  • ½ c. baby potatoes, cut in quarters
  • 1 pinch saffron threads
  • 5 cloves garlic, sliced
  • 1 bay leaf
  • 1 c. sweet white wine
  • ¼ c. tomato paste
  • 1 tsp. dried oregano leaves
  • 1 tsp. dried basil leaves
  • ½ tsp. dried thyme leaves
  • 1 tsp. red pepper flakes
  • ¼ c. tomato paste
  • 3 ½ c. strong dark chicken stock
  • 1 c. clam juice
  • 1 (28 ounce) can peeled whole tomatoes, undrained and crushed
  • 2 tbsp. creole seasoning
  • 1 lb. red snapper fillet, cut into bite-size pieces
  • 1 dz. mussels
  • 1 dz. clams
  • 1 lb. gulf oysters, shucked
  • 1 lb. raw extra-large shrimp, peeled and deveined
  • 1 lb. bay scallops
  • 2 lbs. snow crab legs
  • Salt and freshly ground pepper to tatse
  • 1 tbsp. fresh parsley leaves, minced
  • 2 lemons, sliced into wedges
  • Warm French bread, torn into pieces

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