Cioppino

Name: Cioppino
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Ingredients: 4 ea. Sea bass fillet; 450 g Shrimp (16/20); 700 g Mussels; 450 g Clams; 30 g Olive oil; 300 g Onions (chopped); 150 g Fennel (chopped); 20 g Garlic (crushed); 700 g Tomato vine (chopped); 2 g Black peppercorns; 1 ea. Lemon zest; 2000 L Chicken stock; 650 g Broken chicken parts (necks, backs, wings, feet); 1 ea. Carrot (chopped ); 1 ea. Celery rib; 300 g Onions (quartered ); 30 g Garlic cloves (crushed); 1 ea. Leek, white part; 500 g Sauvignon blanc; 2000 L Water; 20 g Thyme/bay leaf/parsley stems; 30 g Olive oil; 1 ea. Onions (minced); 1 ea. Fennel bulbs (minced); 20 g Garlic (minced); 3 g Salt; 30 g Tomato paste; 50 ml Pernod; 250 ml Red wine; 1.5 L Fish fumet ()

Get ready to indulge in a taste of California with my version of the classic Italian-American dish, Cioppino. This seafood stew is like a culinary symphony of flavors, combining a rich tomato-infused fish fumet with a variety of fresh seafood and succulent sea bass. The aromas alone will transport you to the shores of the Mediterranean, while the vibrant colors and textures will captivate your senses. Imagine a simmering pot filled with a delectable broth, brimming with the essence of the sea and infused with the sweetness of ripe tomatoes grape. As the seafood and sea bass slowly cook in this flavorful liquid, their natural juices mingle and intertwine, creating a harmonious marriage of taste and texture. With each spoonful, you'll experience a burst of oceanic goodness, a hint of acidity from the tomatoes, and a subtle richness from the fish fumet. This Cioppino is a celebration of seafood at its finest, a dish that showcases the bounty of the sea in all its glory.