On the Menu: Beaumont’s Cioppino

Beaumont’s Eatery’s Cioppino

  • 4 large garlic cloves, minced
  • 2 medium onions, finely chopped
  • 1 bay leaf
  • 1 teaspoon marjoram
  • 1 pinch saffron
  • 1 teaspoon paprika
  • 1 teaspoon dried hot red pepper flakes
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil
  • ½ pound fingerling potatoes halved
  • 1 green bell pepper small dice
  • 3 celery stalks small dice
  • 2 carrots small dice
  • 2 tablespoons tomato paste
  • 1 1/2 cups dry red wine
  • 1 (28- to 32-ounces) can whole plum tomatoes, drained, reserving juice, and chopped
  • 2 cup chicken stock
  • 15 manila clams
  • 15 black mussels
  • 1 pound skinless red snapper or other mild white fish
  • 1 pound large shrimp shelled and deveined
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 3 tablespoons finely chopped fresh basil
  • 1 baguette cut into 4-6 large pieces and toasted
  • Garnish: chopped parsley, olive oil, and toasted baguette

Preparation: Cook garlic, onions, celery, carrots, bay leaf, saffron, paprika, marjoram, and red pepper flakes with salt and pepper in oil in a large heavy pot over moderate heat, stirring, until mixture is well caramelized, about 8 minutes. Stir in bell pepper and tomato paste and cook, stirring, 3 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, potatoes, and chicken stock, simmer 25 minutes.  Salt and pepper to taste.

While stew is simmering in it the last 5 minutes of cooking add fish and shrimp.  After 3 minute of cooking add clams and mussels.  Cover pot and let simmer remaining two minutes or until shellfish has opened. Discard bay leaf, transfer stew to a large bowl to serve.  Garnish with parsley, olive oil, and toasted baguette. 4-6 servings

Related posts:

  1. On the Menu: Diners get Old World Italian favorites in a sophisticated setting that’s La Jolla Manhattan-style
  2. On the Menu: Manhattan’s Cannelloni
  3. On the Menu recipe: Piatti’s Basil Ricotta Ravioli
  4. On the Menu: Piatti — It’s 20 years of Italian fare at this La Jolla Shores gem
  5. Restaurant hosts Rescue Mission benefactors

Short URL: http://www.lajollalight.com/?p=34663

Posted by Susan DeMaggio on Feb 1, 2011. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

Leave a Reply

La Jolla Community Calendar

Facebook

Bottom Buttons 1

Bottom Buttons 2

Bottom Buttons 3

Bottom Buttons 4

Bottom Buttons 5

Bottom Buttons 6

RSS North Coastal News

  • Surf Soccer Club Academy GU9 team tops in division at 2014 Albion Cup July 25, 2014
    The Surf Soccer Club Academy GU9 team took first place in the 2014 Albion Cup (Girls U9 Cup) on July 18-21. They beat Carlsbad United’s top GU9 team in the semi-finals and went on to shut out Strikers FC in the finals, 4-0. Awesome tournament play by the entire team! […]
  • Surf Academy Select BU9 win it all at Albion Cup July 25, 2014
    San Diego Surf Academy Select BU9 won it all at the Albion Cup July 19-21! After winning their Showcase division by going unbeaten all weekend, they defeated Legends FC 4-1 in the finals on Monday. This is the second year in a row this team has won the Albion Cup. […]
  • Pushing boundaries July 24, 2014
    Few issues cause parents more distress than changes in school boundaries. Who can forget the tumult when in 2002 the Del Mar Union School District moved hundreds of families from one attendance area to another? Resentment still lingers, 12 years later. The San Dieguito Union High School District created its system of boundaries nearly 18 years ago that has w […]