How to Make Cioppino Soup Like a Chef!

Introduce the dish and its history.

Minced shallots and garlic.

Blend whole canned tomatoes with a hand blender.

Peel and Brunoise the shallots, cutting them very small.

Smash and peel the garlic, then chop finely.

Heat a decent size pot and add extra virgin olive oil.

Once the oil is hot, add shallots and garlic, sauté for 2-3 minutes on medium to low heat.

Blend the tomato sauce using a hand blender, being careful to avoid splatter.

Add white wine to the sautéed shallots and garlic, let it reduce for several minutes.

Add dried basil to the mixture, recommending fresh if available.

Add the blended tomato sauce to the pot, bring to a boil, then let simmer for 20-30 minutes on low heat.

Clean the mussels by pulling off the beard and scraping barnacles off with a knife or scotch pad.

Check mussels for freshness, discarding any that do not close when tapped.

Clean fresh calamari by pulling the head from the body, cutting beneath the eyes to remove the beak, and removing cartilage.

Run the calamari under water to wash it out and peel off the skin if necessary.

Peel and devein prawns or langoustines, breaking off the legs first and carefully removing the shell.

Equipment Needed

Spice Level:

Dietary