top of page
Anchor 1

YOUR RECIPE FOR STEAM COOKING

Select a Category then click on an image

  • Instagram
  • Facebook

Seafood Stew with Lobster, Crab and Halibut (Cioppino)

Steam-Roasting

The traditional method of making Cioppino, Seafood Stew, is fairly straightforward. First, you create a flavorful broth then add the seafood and simmer for a few minutes before serving, but key to good flavor is a good fish or seafood stock, something the Italian fishermen who created this recipe had. In this version we begin by making the seafood stock then cooking the soup base, but we cook some of the seafood in the Convection or Convection Steam Oven. Why? Well when we broil or roast the fish in the oven the results are more flavorful and it’s easier to handle.


A good seafood stock will of course give the best result, and it does take a hour or more to cook but it can be made in advance.  Purchase shrimp in the shell and use the shells for the stock. Adding in some lobster tail shells and the smaller pieces of the crab claws will yield a very good stock, and you can use the shrimp, crab and lobster in the soup.

In this Seafood Stew or Cioppino we begin by making the seafood stock then cooking the soup base . Prior to serving the seafood is cooked in the Convection or Convection Steam Oven.
CLICK HERE TO READ RELATED BLOG
Download PDF Recipe

Ingredients


Shellfish Stock


6 - cups assorted shellfish shells, shrimp, lobster and crab

1 - medium yellow onion, chopped

1 - carrot, chopped into large rounds

1 - celery stalk, chopped into 2” pieces

½ - cup dry white wine

2 - Tbsps tomato paste

2 - sprigs each thyme & Italian parsley

1 - bay leaf

10 - whole peppercorns.


Cioppino


3 - tablespoons olive oil

1 - medium yellow onion, diced

2 - shallots, diced

1 - fennel bulb, fronds & core removed, thinly sliced

4 - cloves garlic, minced

½ - teaspoon dried red chile flakes

4 - tablespoons tomato paste

1 - 28oz can whole tomatoes

1 - cup white wine

5 - cups shellfish stock

1 - bay leaf

2 - lobster tails, shell removed, flesh cut into 1” chunks (use the shell for the stock)

1- lb shell on uncooked large shrimp (use the shell for the stock)

½ - lb small crab claws and shell  (for the stock)

½ -lb large crab claws for the soup

½ -lb manilla clams

1 ½ - lbs firm fleshed fish, such as halibut or rock cod, cut into 2” chunks

½ - teaspoon mixed Italian seasoning

1 - lemon zest only

Preparation

Place the shells in a large stock pot and add enough water to cover the shells by 1”.


Heat the water over moderate heat and keep it cooking at a very gentle heat just barely simmering for at least an hour. You should only see some bubbles come to the surface.


Avoid stirring the ingredients to keep the stock clear during this time but keep skimming and discarding the foam that rises to the surface. Cooking the shells slowly this way without stirring will yield a flavorful stock.


Once the stock is no longer releasing foam, add the wine, onions, carrots, celery, tomato paste, herbs and peppercorns. Continue simmering but do not boil for another 30 minutes, skimming off any foam that rises.  Strain the stock through a fine mesh strainer and discard all the shells, season the stock with salt to taste and you are ready to make Cioppino.


Cioppino Preparation


Heat a large pan over medium heat, add the oil and saute the onion for a few minutes. Stir in the shallots and fennel and cook over moderate heat for about 10 minutes to soften the fennel. Add the garlic and red pepper flakes and saute for 2 minutes before adding in the tomato paste, tomatoes, wine, fish stock and bay leaf.  Simmer for 30 minutes, breaking up the tomatoes as they soften. 


Heat the oven in the Convection Roast or Convection Steam  Mode 375 degrees. 


Place the cubed fish, lobster tails and shrimp in a stainless mixing bowl, drizzle with some olive oil and season with the Italian seasoning, lemon zest kosher salt and freshly ground pepper. Spread onto a rimmed baking pan and cook for 6 - 8 minutes. Add the clams and crab claws to the soup and simmer gently, when the fish and shellfish are ready gently stir into the soup together with the pan juices.


This recipe serves 6 and don’t forget the perfect accompaniment to Cioppino is sourdough garlic bread.

Paul-Tang1_edited.jpg

Larissa Taboryski

 WATCH RELATED VIDEO

Lemon Cheesecake

OUR LATEST STEAM RECIPES

READ MY LATEST BLOG

Vegetables Roasted in Convection for Delicious Soups

Slow roasted tomatoes bread olive oil

Convection and Steam ovens are remarkable tools because they offer many options that can simplify meal preparation. All it takes to...

November 12, 2023 at 5:06:30 AM

Read More
Steamed Snap Pea and Asparagus Salad with Radish

In this recipe both the snap peas and asparagus cook for the same amount of time, so they can be combined and cooked in the perforated pan that comes with the oven. For a heartier salad some quinoa can be steamed at the same time and combined with the cooked vegetables and dressing. 


Paul-Tang1_edited.jpg

Larissa Taboryski

PDF Recipe

Ingredients

2 - cups snap peas, strings removed

1 - bunch asparagus, trimmed and cut into into thirds

4 - medium sized radishes, halved and cut into ½” thick slices

¼ - cup vegetable oil

2 - tbsp rice vinegar or apple cider vinegar

2 - tbsp chopped fresh mint

Preparation

Heat the Combi steam oven in the Steam Mode 212 degrees.


Place the snap peas and asparagus in the perforated pan. Slide the perforated pan into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp.


Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint.


Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled.


Serves 4 - 6

Watch Related Video

Dont use
bottom of page