Gastronomy

Published on December 23rd, 2020 | by Nikki Karamooz

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Saffron Cioppino Stew: It’s What’s for Dinner!

The seafood stew of your dreams, this easy Cioppino stew is comfort food in a bowl! It is loaded with seafood cooked up simply in a saffron, tomato-based broth with a middle eastern twist. It’s easy enough to serve on a weeknight and one you’ll impress with on the weekends. It really is so incredibly delicious! 

Chef Nikki Karamooz

INGREDIENTS

– 1/2 cup olive oil, divided 
– 1 large onion, coarsely chopped (about 2 1/2 cups) 
– 1 medium fennel bulb, trimmed and thinly sliced 
– 4 cloves garlic, minced 
– 2 1/2 teaspoons fresh thyme leaves 
– 2 teaspoons dried oregano 
– 1/2 teaspoon crushed red-pepper flakes 
– 1 dried bay leaf 
– Pinch of saffron 
– 1 (28-ounce) can whole tomatoes with juice, crushed 
– 1 1/4 cups dry white wine 
– 1 cup bottled clam juice 
– 1 pound cockles or Manila clams, scrubbed well 
– 1 pound mussels, scrubbed well and debearded 
– 1 pound skinless firm white fish fillets, such as halibut, cut into 1 1/2-inch pieces 
– 1 1/4 pounds large shrimp, peeled and deveined 
– Coarse salt and freshly ground pepper 
– 1/2 cup loosely packed flat-leaf parsley leaves 
– 3 (2-inch) pieces orange zest, coarsely chopped 
– 1/4 cup freshly squeezed orange juice 
– 2 tablespoons capers, rinsed 
– Grilled bread, for serving

DIRECTIONS

Step 1
Heat 1/4 cup olive oil in a low, wide stockpot over medium heat. Add onion, fennel, and garlic. Cook until onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red-pepper flakes, bay leaf, and saffron.

Step 2 
Add tomatoes and their liquid, wine, clam juice, and 1 1/4 cups water, and bring to a simmer.

Step 3 
Add clams and mussels; cover, simmering until shells open, 3 to 5 minutes. Season fish and shrimp with salt and pepper, and add to the pot. Cover, and simmer until fish is opaque and shrimp turn pink and begin to curl, 2 to 3 minutes.

Step 4 
In a small food processor, combine parsley, orange zest, orange juice, capers, and remaining 1/4 cup olive oil; process until smooth.

Step 5 
Remove pot from heat. Taste and adjust for seasoning. Serve with a dollop of the parsley mixture and the grilled bread.

Bon Appétit !!!


About the Author

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is born and raised in beautiful Los Angeles, CA. Her years of experience and knowledge in fine dining restaurants, catering companies, and private homes have been a solid foundation for her growing personal chef business. Growing up in such a diverse culinary environment, L.A.'s cuisine has served as an inspiration for many of Chef Nikki’s menus, fusing middle eastern flavors with a variation of different cuisines. Others describe her cooking as comforting, rich, and unique. She loves to emphasize seasonal, local, and exotic ingredients/products in her dishes, and is attentive to those extra details that make an ordinary meal, and extraordinary one. Her Website is www.nikkistable.com Her Instagram link is @chefniki



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