Chesapeake Cioppino
Chesapeake Cioppino
Directions
- 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 chardonnay, pernod, OLD BAY Seasoning, oregano, crushed red pepper, and Worcestershire Sauce. Bring to a boil for 5 minutes or until most 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, rockfish, 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.
Ingredients
- 2 tbsp butter, unsalted
- 2 cups chicken stock
- 1 lb crabmeat, jumbo lump, Maryland blue crab
- 1 lb Empire’s Treasure® Shrimp, Raw, 16/20, peeled and deveined
- 1/2 cup fennel, thinly sliced
- 1/4 tsp French's® Worcestershire Sauce
- 2 tbsp garlic, minced or thinly sliced
- 1 McCormick Culinary® Bay Leaves
- 1/2 tsp McCormick Culinary® Oregano, Ground, Mediterranean Style
- 1/4 tsp McCormick Culinary® Red Pepper, Crushed
- 24 mussels, scrubbed and debearded
- 1 tbsp oil, olive
- 1 tbsp Old Bay® Seasoning
- 12 oyster(s), shucked
- 1/2 cup Peak Fresh Produce® Celery, diced
- 1/2 Peak Fresh Produce® Lemon(s), sliced
- 1 cup Peak Fresh Produce® Onion(s), diced
- 2 oz.(s) Pernod
- 1 lb rockfish, large cubes
- 3 cups tomato, purée