Cioppino
San Francisco Fisherman's Stew
Cioppino 是一款豐盛的義式美式海鮮燉湯，起源於舊金山。這道風味濃郁的菜餚以濃郁的番茄和酒湯底為特色，充滿各種新鮮海鮮，體現了共享用餐的精神和海洋的豐饒。
🧂 食材
- 2 whole, cleaned and cracked into large pieces Olive oil(plus more for drizzling)
- 2 lbs, scrubbed clean Yellow onion(finely diced)
- 2 lbs, scrubbed and debearded Fennel bulb(finely diced)
- 1 lb, peeled and deveined Garlic(minced)
- 3 tablespoons Red pepper flakes(or to taste)
- 1 large, finely chopped Tomato paste
- 1 medium, trimmed, cored, and thinly sliced (fronds reserved for garnish) Dry white wine(such as Sauvignon Blanc or Pinot Grigio)
- 4 cloves, minced Crushed tomatoes(preferably San Marzano)
- 1/2 teaspoon (or to taste) Seafood stock(or fish stock, or chicken stock with clam juice)
- 2 tablespoons Bay leaves
- 1 cup (such as Pinot Grigio or Sauvignon Blanc) Kosher salt(plus more to taste)
- 28 oz can Black pepper(freshly ground)
- 2 cups Dungeness crab legs(cleaned and cracked; substitute with king or snow crab)
- 1 Mussels(scrubbed and debearded)
- 1/4 cup, chopped, plus more for garnish Clams(scrubbed)
- to taste Firm white fish(such as halibut, cod, or sea bass, cut into 1.5-inch chunks)
- 1 loaf, for serving Large shrimp(peeled and deveined)
👨🍳 步驟
- 1
炒香辛香料：在一個大的荷蘭鍋或厚底鍋中，用中火加熱 4 湯匙橄欖油。加入切丁的黃洋蔥和茴香。攪拌，偶爾翻炒，直到變軟且半透明，約 8-10 分鐘。加入蒜末和紅辣椒碎，再炒一分鐘至散發香氣。加入番茄膏，持續攪拌，炒 2 分鐘，直到顏色變深。
⏱️ 10 minutes - 2
製作湯底：倒入乾白酒，刮起鍋底的褐色焦化物。煮沸並約略收乾一半，約 3-5 分鐘。拌入壓碎的番茄、海鮮高湯、月桂葉、2 茶匙猶太鹽和 1/2 茶匙黑胡椒。將混合物煮至微滾，然後轉小火，蓋上鍋蓋，輕輕燉煮至少 30 分鐘，讓風味融合。
⏱️ 5 minutes - 3
加入海鮮：將火力轉至中高火，將湯底煮至微滾。將蟹腿塊和魚塊加入鍋中。蓋上鍋蓋煮約 5 分鐘。加入淡菜和蛤蜊。再次蓋上鍋蓋，再煮 5-7 分鐘，或直到淡菜和蛤蜊打開。丟棄任何未打開的貝類。如果使用干貝，請在最後 2-3 分鐘加入。
⏱️ 20 minutes - 4
完成與盛盤：輕輕拌入蝦子，再煮 2-3 分鐘，直到蝦子變成粉紅色並煮熟。請勿過度烹煮海鮮。品嚐湯底，根據需要用額外的鹽和胡椒調整調味。將 cioppino 大量舀入大碗中，確保每份都有多種海鮮。撒上新鮮的香菜碎裝飾，立即與檸檬角和脆皮麵包一起上桌，用於蘸湯。
⏱️ 5 minutes - 5
Add the scrubbed clams and mussels to the pot. Cover and cook for another 5-7 minutes, or until the shells have opened. Discard any clams or mussels that do not open.
⏱️ 7 minutes - 6
Gently stir in the peeled and deveined shrimp. Cook for just 2-3 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook the shrimp.
⏱️ 3 minutes - 7
Remove the bay leaf. Ladle the cioppino into large, shallow bowls, ensuring each serving gets a good amount of seafood and broth. Garnish with reserved fennel fronds and additional chopped parsley. Serve immediately with slices of crusty bread for soaking up the delicious broth.
⏱️ 5 minutes
💡 專業提示
- ✓確保所有海鮮新鮮且已妥善處理。徹底刷洗貝類，並丟棄烹飪前未關閉或烹飪後仍未關閉的貝類。
- ✓加入海鮮的順序至關重要，以免過度烹煮。魚和蟹通常比蝦和干貝需要更長的烹煮時間。
- ✓不要過度烹煮海鮮；應剛好煮熟且保持軟嫩。離火後餘熱仍會繼續將其烹煮。
- ✓如果您不想使用酒，可用等量的額外海鮮高湯或蛤蜊汁代替。
- ✓可以提前一天準備湯底，以便在上菜時能更快完成。在上菜前重新加熱湯底並加入海鮮。
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- 加入其他種類的海鮮，如龍蝦尾、烏賊或不同種類的魚。
- 為了獲得更濃郁的風味，可以考慮在香料基底中加入一條意大利香腸，去除腸衣並煎至金黃。
- 在炒香的基礎中加入其他蔬菜，如切丁的芹菜或甜椒。