Now that the Foodbuzz Festival is over, I’ve been given the go-ahead to share my winning cioppino recipe with you all. I’m really excited that I can finally post this dish – as I’ve mentioned before, I thought it was amazing (and from the feedback that I got at the festival, a lot of other people thought to too!). It’s also crazy easy to make. I was honestly worried about how I was going to fill the time in my 35 minute demo, because this essentially just requires dumping everything in the pot and letting it do its thing. Because it’s so fast, easy and elegant, it would be the perfect thing to make for weeknight entertaining.
- 1 lb shrimp, peeled and deveined (I used 16-20 count)
- 2 pounds mussels, scrubbed and de-bearded
- 1 medium yellow onion, minced
- 2 stalk celery, minced
- 1 green pepper, minced
- 2 cloves garlic, thinly sliced
- 1/8 cup olive oil
- 1 tsp oregano
- 1/2 tsp crushed red pepper
- 1-1/2 cup fish stock
- Generous pinch Spanish saffron (approx 1/4 gram)
- 1 jar Bertolli fire roasted tomato sauce with cabernet sauvignon
- 1/2 tsp sea salt
- 2 Tbs fresh parsley, chopped
- 1 sourdough baguette, sliced
Add olive oil to a large, deep sided sautee pan set over medium-high heat. When oil is heated and begins to glisten, add onion, celery, pepper, garlic, oregano, and red pepper. Cook until vegetables begin to soften, about 5 minutes.
Add fish stock. Bring to a boil. Reduce heat and simmer 5 minutes, or until vegetables are extremely soft.
Stir in sauce, saffron and sea salt. Let simmer for 10 minutes.
Add shrimp. Cover and cook for about 5 minutes, or until they begin to cook. Add mussels. Replace cover and cook another 5 minutes, or until shrimp are cooked through and mussels are opened.
Stir in parsley. Serve over sourdough.
Serves 4
Approx. 440 calories, 15 grams fat, 7 grams fiber, 42 grams protein
****Some pictures from the festival!
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