Скачать с ютуб The only Cioppino recipe you'll ever need... в хорошем качестве

The only Cioppino recipe you'll ever need...

#shorts The San Francisco Wharf is famous for its iconic cioppino - a delicious fish stew with a tomato, garlic and wine sauce. We're sharing our take so that you can enjoy this classic recipe from the comfort of your own home! Chardonnay or Dolcetto are perfect pairings for this iconic California dish. For the most authentic experience, be sure to serve your cioppino with a crusty loaf of sourdough bread (which to be fair wasn’t invented in San Francisco, but they’ve definitely perfected it). Recipe By: James Collier Get the printable recipe: https://discovercaliforniawines.com/r... Ingredients: ¼ cup (113g) extra-virgin olive oil 1 yellow onion, finely diced 2 shallots, diced 1 fennel head, trimmed (reserve fronds), finely diced 2 (4g) teaspoons kosher salt, plus more for the pasta ½ teaspoon (.8g) red pepper or Calabrian chili flakes 6 cloves garlic, minced 3 tablespoons (42g) tomato paste 1 28-oz. (794g) can whole peeled tomatoes, crushed by hand or using a potato masher 6 cups (1,464g) seafood stock 1 ½ cups (359g) dry white wine 2 fresh bay leaves 1 lb (454g) mussels, de-bearded and rinsed 1 dozen littleneck clams, cleaned 12 oz. (340g) cleaned squid bodies and tentacles, bodies cut crosswise into 1/2-inch rings 1 lb. (454g) halibut or similar firm-fleshed fish, cut into 2-inch pieces 1 lb. (454g) 16-20 count shrimp, shelled and deveined 8 oz. (227g) lump crabmeat 1 lb. (454g) dried fettuccine 1 lemon, cut into wedges Sourdough bread to serve Instructions: In a large Dutch oven or stockpot, warm the oil over medium heat. Sauté the onion, shallots, and fennel for 10 minutes, or until the onion is translucent. Season with salt and chili flakes. Add the garlic and continue cooking for 2 minutes. Next, stir in the tomato paste until it’s incorporated, then add the tomatoes with their juices. Add the seafood stock, wine, and bay leaves, then bring to a low boil. Reduce the heat to medium-low, cover, and simmer for at least 30 minutes, until the flavors blend. Season with additional salt to taste. Meanwhile, heavily salt a large, separate pot of water and bring to a boil over medium-high heat. Once the water is at a rolling boil, add the dried fettuccine and cook until al dente, about12 minutes or as directed on the packaging. Drain the cooked pasta and set aside. Once the cioppino broth is ready, add the mussels and clams. Cover and cook until they begin to open, about 5 minutes. Next add the squid, fish, and shrimp. Simmer and stir gently until the fish is just cooked through, another 5 minutes or so. The clams and mussels should be completely open (discard any that haven’t opened). Season again with salt and chili flakes to taste. Serve the cioppino in bowls over the cooked fettuccine and garnish with the reserved fennel fronds, a wedge of lemon, and a piece of sourdough. NOTE: Clams and mussels often release grit and sand during the cooking process, especially if they are very fresh. One easy way to avoid gritty cioppino is to submerge the clams and mussels in a large bowl with plenty of water and a generous amount of kosher salt. Let sit for about 1 hour, or while you are preparing the cioppino broth. The saltwater allows them to purge the sand and grit. When it’s time to add them to the pot, drain and rinse well under fresh water. Want to learn more about the history behind some of California's most iconic recipes? Head here: https://discovercaliforniawines.com/b... Learn more about California Wines, and find more fabulous recipes made with (and to pair with) California Wines here: https://discovercaliforniawines.com/ Follow California Wines on social media to continue the conversation: Facebook:   / californiawines   Twitter:   / califwines_us   Pinterest:   / californiawines   Instagram:   / california.wines