Base Ingredients: 2 Cup Olive Oil 6 each fennel bulbs diced 12 onions, diced 24 shallots, minced 2 cup chopped garlic ¼ cup crushed red pepper 12oz Tomato Paste 4 - #10 Can Diced Tomatos 1 Gallon White Wine 2 Gallon Seafood Stock 12 bay leaves 1 cup fresh tarragon Note: This recipe yields 4.5 Gallons of sauce. We suggest breaking it down in size by at least a 1/4 depending on the size of your party. |
October Recipe of the Month - Seafood Cioppino by Fat Olives Restaurant
Base Directions:
- Sauté fennel, onion, shallots until onions are tender.
- Add Garlic, sauté together about a minute.
- Add remaining ingredients, simmer for 2 hours, reduce by 1/3.
Dish Directions:
1. In small pan sear your seasoned scallops, fish and shrimp, in olive oil. Set aside.
2. In large sautéed pan add your Cioppino base, and heat over medium high heat to a simmer.
3. Once your cioppino sauce is simmering add your fresh clams, cover and cook until clams are open.
4. Pour your cioppino sauce with clams over your choice of starch, pasta, rice or even veggies! Present your Scallops, shrimp & fish on top of cioppino and garnish.
