A classic cioppino made with tender Calamari Rings and Tentacles, mussels, diced tomatoes, white wine, garlic and herbs, served with grilled toast points.
Yield: 2 Servings
Ingredients
½ lb. | Calamari Rings and Tentacles |
2 Tbsp. | Olive Oil |
1 Cup | White Onion, Diced |
2 Tbsp. | Garlic, Minced |
To Taste | Salt |
To Taste | Black Pepper |
1 Tbsp. | Allspice |
1 Tbsp. | Red Pepper Flakes |
1 Cup | White Wine |
1 Quart | Tomatoes, Diced |
3 Cups | Fish Stock |
2 Each | Bay Leaf |
½ lb. | Mussels |
As Needed | Toast Points, Grilled |
Directions
- In large saucepot add the olive oil and sauté the white onion on medium heat for 1-2 minutes, or until the onion is translucent.
- Add in the garlic, salt, black pepper, allspice and red pepper flakes and sauté for another minute.
- Deglaze the pan with white wine and simmer for 3-4 minutes, or until the wine has reduced by half.
- Add in the tomatoes, fish stock and bay leaves, then bring to a simmer and cook for 30 minutes on low heat.
- Add in the Calamari Rings and Tentacles and mussels, then cook for another 5 minutes, or until the mussels have opened.
- Serve with toast points.