Ina Garten’s Cioppino | Barefoot Contessa | Food Network

Ina's is the seafood stew that you never knew you needed … until NOW!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good enjoyable on Barefoot Contessa.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and prepare yourself to get cookin' with a few of the very best chefs around the world. We'll give you a behind-the-scenes take a look at our finest programs, take you inside our preferred dining establishment and be your resource in the kitchen area to make certain every meal is a 10/10!

Level: Easy
Total: 1 hr 10 min
Active: 1 hr 10 min
Yield: 6 portions


Great olive oil
2 cups (1/2-inch-diced) fennel bulb
1 1/2 cups (1/2-inch-diced) yellow onion (1 big).
1 tablespoon minced garlic (3 cloves).
1 teaspoon entire dried fennel seeds.
1/2 teaspoon crushed red pepper flakes.
1 (28-ounce) can crushed tomatoes, such as San Marzano.
4 cups seafood stock, ideally homemade (recipe follows).
1 1/2 cups dry gewurztraminer, such as Pinot Grigio.
Kosher salt and freshly ground black pepper.
1 1/2 pounds center-cut cod fillets, skin got rid of, 2-inch diced.
1 pound large (16 to 20-count) , peeled and deveined.
1 pound sea scallops, halved crosswise.
24 , scrubbed.
1 tablespoon Pernod.
3 tablespoons minced fresh parsley.
Garlic Toasts, for serving (dish follows).

Seafood Stock:.

2 tablespoons excellent olive oil.
Shells from 1 pound large .
2 cups sliced yellow onion (2 onions).
2 carrots, unpeeled and chopped.
3 celery stalks, chopped.
2 garlic cloves, minced.
1/2 cup dry white wine, such as Pinot Grigio.
1/3 cup tomato paste.
10 sprigs fresh thyme.
Kosher salt and newly ground black pepper.

Garlic Toasts:.

1 baguette.
1/4 cup good olive oil.
Kosher salt and freshly ground black pepper.
1 garlic clove, cut in half lengthwise.


Heat 1/4 cup olive oil in a large (12-inch) heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 10 minutes, up until tender. Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes, till fragrant. Include the tomatoes, stock, white wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer exposed for 30 minutes. The stock will be highly seasoned.

Add the seafood in the following order: initially the cod, then the shrimp, scallops, and lastly the . Do not stir! Give a simmer, lower the heat, cover, and cook for 8 to 10 minutes, until all the seafood is cooked and the are open. Stir in the Pernod, taking care not to separate the fish; cover and set aside for 3 minutes for the flavors to mix. Discard any mussels that have actually not opened. Ladle into big shallow bowls, spray with parsley, and serve hot with Garlic Toasts.

Seafood Stock:.

Warm the oil in a medium pot set over medium heat. Add the shrimp shells, onions, carrots, and celery and cook for 15 minutes, till gently browned. Include the garlic and cook for one more minute. Add 1 1/2 quarts water, the wine, tomato paste, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring to a boil, lower the heat, and simmer for one hour. Pressure through a sieve, pressing on the solids. You should have approximately 1 quart of stock. If not, add sufficient water or gewurztraminer to make 1 quart.

Cool entirely, transfer to containers, and cool for approximately 3 days or freeze for up to 1 month.

Garlic Toasts:.

Preheat the oven to 400 degrees F.

Slice the baguette diagonally in 1/4-inch-thick pieces. Depending upon the size of the baguette, you ought to get 20 to 25 slices.

Lay the pieces in one layer on a sheet pan, brush each with olive oil, and sprinkle kindly with salt and pepper. Bake for 15 to 20 minutes, until browned and crisp. As quickly as they're cool enough to manage, rub the top of the toasts with a cut side of the garlic. Serve at space temperature.

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Ina Garten's Cioppino|Barefoot Contessa|Food Network.

Ina Garten's Cioppino | Barefoot Contessa | Food Network

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About the Author: Yvette Cook


  1. That looks tasty. It reminds me of a slightly spicier/less complicated version of seafood bouillabaisse. Yum! 🥣🥖

  2. She’s such a great idea to cook like a pro!💡 😃👍 Just like Ina did that better!

  3. best cioppino I ever ate was at Dwardt’s in Pescadaro, Cali. It was out of this world.

  4. Woah, that jingle at the very end is way too loud and made me jolt.

  5. Yum, all of Ina’s recipe’s always turn out the best!!! I love her meatloaf and roast turkey and chicken recipe’s too….. 😍🥰

  6. What a great presentation Ina! Wonderful to see you explaining and cooking step by step all these fresh incredible ingredients into a delicious gourmet party dish. I especially appreciated you showing us how to make the very important simple seafood stock.
    Glad to see you on You Tube .🙏🏻😘

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