CIOPPINO (The Perfect Dip for Crusty Bread)

Summary by Krater

The creator demonstrates how to make cioppino, a tomatoey, briny seafood stew packed with mussels, shrimp, squid, and cod, highlighting the homemade shrimp stock and serving it with sourdough bread.

From the video

Answers: How do you make cioppino seafood stew?

• Cioppino seafood stew recipe
• Homemade shrimp stock
• Preparing mussels, shrimp, squid, and cod
• Tomatoes and white wine stew base

Ingredients

• 125g white onion
• 75g fennel
• 4-5 garlic cloves
• 3 tbsp olive oil
• 1 tsp salt
• 1 lb shrimp
• 900-1000 mL chicken stock
• 240 mL clam juice
• pinch chili flakes
• 200g dry white wine
• 28 oz whole peeled tomatoes
• 1 lb Atlantic cod
• 1 lb wild gulf shrimp
• .5 lb squid tubes and tentacles
• 1 lb mussels
• 1/4 tsp sugar
• black pepper
• minced parsley

What it concludes

• Smaller vegetables melt into the tomator broth instead of clinging to cooked fish.
• Store-bought seafood stock does not taste like seafood and generally tastes bad.
• Atlantic cod is firm, sweet, and more flavorful than Pacific cod.
• Salting cod ahead of time helps the flesh firm up and makes it less prone to crumbling when stirred in the pot.
• The broth is deeply flavored like the sea, tomatoey, robust, round, and texturally slurpiable while keeping the seafood tender and intact.