Cioppino Recipe

Napa-Ciopinno

This is one of the signature dishes from Napa at the Peabody Orlando.  Cioppino is typically a fish stew which originated from San Francisco.  It’s a great hearty dish, robust with flavor.

Cioppino (Spicy Seafood Stew)

with a Paprika Rouille

(courtesy of the Peabody Orlando)

Napa-CiopinnoIngredients:

  • 4 oz. Florida Grouper
  • 2 oz. Cape Canaveral Calamari
  • 6 ea. Rock Shrimp
  • 3 ea. Mediterranean Mussels
  • 6 oz. Fresh Tomato Sauce
  • 2 oz. White Wine
  • 1 tbs. Diced White Onion
  • 1 tbs. Chopped Leek
  • 1 tsp. Unsalted Butter
  • 1 tsp. Olive Oil
  • Pinch Crushed Red Pepper
  • Salt and Pepper To Taste

Paprika Rouille

  • 8 oz. Egg Yolk
  • 2 oz. Olive oil
  • .5 tsp. Paprika
  • Salt to taste

 

Directions:

  1. Heat olive oil in sauté pan until hot. Then add grouper, rock shrimp, onion, leeks and sauté for one minute.
  2. Deglaze pan with white wine and reduce by half and add tomato sauce, mussels and calamari.
  3. Cook until mussels fully open and add the butter, salt, red pepper and black pepper and heat until butter melts.

 

Paprika Rouille

  1. In a blender place the egg yolk, paprika, salt and slowly add oil until it comes to a mayonnaise consistency.
  2. Serve in a deep sided bowl and place 2 oz. of aioli on top and a slice of grilled sourdough bread.

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