cioppino.

Today it looks like fall and feels like fall, but as I've learned LA weather cant make up its mind and I'm sure in two days I'll be wearing short sleeves again! But for the time being, its chilly and that calls for a soup to warm the soul!

Todays recipe comes from Daniel. This is his way of helping in the kitchen, choosing the meal and finding me a recipe. I guess thats as good as I'm going to get huh? 

I've never had cioppino, I dont think I've ever even heard of it. But O.M.G. this was the most amazing thing I've ever had! If you like seafood, this recipe is a must!!

 Lets begin!

Saute veggies, and add tomato paste.

Add all the liquid and simmer. 

oh god you can see my dirt stove, just look away!!!

After a while, start preparing the shellfish!

Wash and de-beard the mussels

Shellfish freak me out! I was using a ziploc and a towel so I didnt touch them!

Next time Daniel will debeard...

 Wash the clams

 Peel the shrimp

 Chop the fish!

Add it all and cook!

Enjoy!

I cannot even begin to explain how amazing this was! The recipe below uses a lot of ingredients. I didnt use the fennel, shallots, red pepper flakes (just my pepper), white wine, nor the bay leaf. But it still came out terrific. 

Happy Autumn!

Cioppino

by Giada

Ingredients

• 3 tablespoons olive oil
• 1 large fennel bulb, thinly sliced
• 1 onion, chopped
• 3 large shallots, chopped
• 2 teaspoons salt
• 4 large garlic cloves, finely chopped
• 3/4 teaspoon dried crushed red pepper flakes, plus more to taste
• 1/4 cup tomato paste
• 1 (28-ounce) can diced tomatoes in juice
• 1 1/2 cups dry white wine
• 5 cups fish stock
• 1 bay leaf
• 1 pound manila clams, scrubbed
• 1 pound mussels, scrubbed, debearded
• 1 pound uncooked large shrimp, peeled and deveined
• 1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks
• 
  

Directions

1. Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
2. Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.
3. Ladle the soup into bowls and serve.