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 Stews and Bowls
- Cuisine: North American
- NUTRITION INFORMATION (per serving)
- Calories: 560
- Sodium: 1530 mg
- Carbohydrates: 33 g
- Protein: 53 g