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We’re going to start out with a Cioppino or seafood soup. Anyway, without further ado, we’re going to start with today’s session.
We have here our seafood already prepared and put on a fire sauté pan or a sauce pan or skillet, something kind of wide and I’m adding some olive oil to it because the pan is a little warm already. I’m going to add a little butter to it. And I’m going to put on my fire real high. I want the pan real hot. I am going to add some whole garlic cloves just for flavor and while this gets properly heated, let’s go over here what we have.
We have for our fish, we have a salmon belly. We have some jumbo scallops right over here. We have some shrimp. We have a couple of live bass. We have a fillet of sea bass. We have some Manila clams and we’ll slice some snapper over here and we have right under here a couple of soft-shell crabs.
So, what we’re going to do is we’re going to cook each individual fish separately, one by one. We’re kind of going to sear them in a pan and then set them aside. We’re going to start let’s say with our snapper and the sea bass, and the salmon. So, I’m putting a pair of, oh, kind of jumpy there. I’m putting all our seafood items at once. Then I’m going to lightly flavor it a bit, season it with some salt and pepper.
In the meanwhile, we’re going to keep turning the garlic so that it colors on all sides and eventually we’re going to remove it. So, all we want to do is eventually seer the fish. We don’t really want to cook it with this step of the recipe. If you use a non-stick pan it will actually preferable. Then I’m going to add my dish nearby. I’m going to remove the salmon first, and the snapper and the sea bass.
And I’m going to add my scallops to the pan and the shrimp and the soft-shell crab. The lobster I previously steamed but they were made to be seered yet again. So, I’m going to again season each individual thing. And another ingredient that we would make for this recipe will be either a seafood broth or clam juice and some marinara sauce. It can be just a regular canned marinara or if you happen to prepare your own, that will be just as good.
So again, I’m going just slightly color my shellfish. When cooking soft-shell crabs obviously you want to be careful. They tend to explode and splatter all over the place. And this is a particular dish by the way which you can use any kind of seafood you want. This particular one I happen to add this particular ingredient. Soft-shell crabs are in season so obviously I put a couple of them in there for flavor and for looks. But really, anything you find at the grocery store or at your local grocery store is fine, preferably fresh, preferably at least four, five, six different items would give a more complexity to your Cioppino.
So here again we’re going to take our soft-shell crab out and the shrimp and the scallop. So at this part, my garlic is actually nice and brown. I am going to remove it. I don’t want anymore color added to it but I’m going to re-use it, so don’t throw it away. And here we some have calamari that have been pre-sliced. We’ll put those in the pan.
So in the meanwhile, I’m going to slice my garlic. We’re also going to cut the lobster pairs in half, put them back with my secret here and then I’m going to take my calamari out. Like I said, I don’t want to overcook them or they’ll get a little rubbery. Now, we want to add some more olive oil and I’m going to re-introduce the garlic to the pan. I’m going to add some basil, fresh basil. Let’s just cut the leaves and we’re going to add some white wine, nice chardonnay.
And I’m going to deglaze the pan. So by deglazing I’m not really going to melt all the juices that have stuck to the pan while I was searing out in pan. I’m going to let the wine evaporate, I’m going to have and I have my clams. Now, clams will eventually open up with the steam, with the broth we’re going to add. We’re going to add some clam juice and a little bit of tomato sauce or marinara. You don’t want to be too heavy.
And as soon as this starts boiling again, we’re going to re-introduce all the seafood into the pan and then let it stew for like 5 to 10 minutes at most. In the meanwhile, here my broth is simmering, so I’m going to put all of my seafood back and I’m going to kind of put everything in one particular spot so that I can then pick it back up easily. Calamari here in the middle, and you see all these nice broth and just like that.
I want the seafood around so that everything gets a chance to cook evenly. You can see the clam already have opened up. You do want all the clams kind of last. They do open in no time, and again as more chefs, if you kind of overcook them, they tend to be a little rubbery.
We are going to prepare some chopped parsley right over here. I'm going to chop the parsley fine, I’m going to put it aside in a little bowl here. I’m going to use it at the last minute. And I’m not sure if we’re going to serve today in one big bowl to that eventually put it in the middle of the table for everybody to share.
So, I’m going to put my pan next to my plate and then I’m not actually going use the big spoon. At this point, all the seafood is kind of fragile, they will break easy so I wanted to retain as much of its shape as possible. Then I think I kind of want to look back and forth and we put some seafoods, some shellfish, put our seafood and our shellfish kind of just like that. We’ll take out our scallops, put it next to that then next thing we’re going to lay my shrimp next to the scallops.
And then next one up is going to be my snapper like that and a couple of soft-shell crabs and then this just one more layer. Clams off to one side here. So you kind of want to do that so that everybody can appreciate what else are on the stove. If a clam doesn’t open that means it’s dead so you throw that away and I put our calamari like that in the middle.
And I just turn the fire up. I kind of want to reduce the broth a little bit, thicken it up a little bit. Again, we’re going to taste, check the flavor, add maybe just a tiny bit of butter, helps thicken it. So this is nice and thicker and we’re just going to put these all over here. And then we’re going to sprinkle our parsley freshly chopped. And we want to finish it off with some excellent quality olive oil just like that, and voila, a soup for kings.