Originally a classic of the San Francisco area, cioppino becomes true to the Chesapeake region with OLD BAY Seasoning and fresh, local ingredients. The goal is to layer flavor and bring out elements of the OLD BAY Seasoning with additional red pepper and bay leaf. Celebrate the bounty of the Bay with this dish, which can be adapted to whatever regional seafood you have on hand.
- Combine butter and olive oil in a medium stock pot. Heat on medium until butter has melted
- Add celery, onion, garlic and fennel to the stock pot. Saute until onion has become translucent
- Stir in chardonnary, Pernod, OLD BAY Seasoning, oregano, crushed red pepper, and Worcestershire Sauce. Bring to a boil for 5 minutes or until a good amount of the alcohol has cooked off
- Add chicken stock and tomato puree. Bring to a boil, reduce heat to low, cover and simmer for 30 minutes
- Add the sliced lemon, shrimp, whole crab meat, oysters, rock fish and mussels, staggering to accommodate for cook times. Cover and simmer for 5 minutes or until mussels have opened
- Serve hot and sprinkle with extra OLD BAY if desired
Serve with toasted ciabatta or other hearty bread, buttered and sprinkled with OLD BAY Seasoning.
Local, sustainable seafood use is always a great practice to follow.
- Recipe type: Soups
- Cuisine: North American
- NUTRITION INFORMATION (per serving)
- Calories: 560
- Sodium: 1530 mg
- Carbohydrates: 33 g
- Protein: 53 g