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re: Cioppino Recipes or Tips?
Posted on 5/23/15 at 1:06 pm to OTIS2
Posted on 5/23/15 at 1:06 pm to OTIS2
Id make a nice stock with some shrimp shells And fish bones. First dry toast the shells in your stock pot, you want them nice and red. Add fish bones and continue "toasting" then deglaze with some pernod Or white vermouth or white wine. Then add a quartered onion, carrot, celery, black peppercorns, and water. Simmer for maybe 45 minutes. Strain.
You can also blend and then strain.
You can also blend and then strain.
2
Posted on 5/23/15 at 1:26 pm to BlackenedOut
quote:
Id make a nice stock with some shrimp shells And fish bones. First dry toast the shells in your stock pot, you want them nice and red. Add fish bones and continue "toasting" then deglaze with some pernod Or white vermouth or white wine. Then add a quartered onion, carrot, celery, black peppercorns, and water. Simmer for maybe 45 minutes. Strain.
Perfect. Only thing to make it better would be to have had to access to whole fish and used the head.
Posted on 5/23/15 at 1:48 pm to BlackenedOut
quote:
And fish bones. Simmer for maybe 45 minutes
I didn't really have any tips until I read this. Generally with fish bones, the stock turns bitter anything after a half hour.
Also, if you're going to add clams or mussels make sure they are live and of high quality (Whole Foods comes to mind). If you get just a couple of bad ones it ruins the entire dish.
Good luck. I love a good Cioppino and have made it many times. Oh, and make sure you have some good crunchy bread.
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