Our flavorful Bayou Cioppino is packed with Gulf seafood. It’s perfect for any special meal.
Yields: 8 Servings
- ¼ cup unsalted butter
- 1 green bell pepper, seeded and chopped
- 1 white onion, chopped
- 1 teaspoon saffron threads
- 3 cups seafood stock
- 1 (28-ounce) can crushed plum tomatoes
- 1 (8-ounce) bottle clam juice
- 1 cup dry white wine
- 2 bay leaves
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon lemon zest
- ½ teaspoon crushed red pepper
- ½ teaspoon ground black pepper
- ½ pound squid, cleaned, bodies sliced into ½-inch rings, and tentacles halved lengthwise if large
- ½ pound peeled and deveined medium fresh shrimp (tails left on)
- ½ pound crawfish tails
- ½ pound skinless redfish fillets*, cut into 1-inch pieces
- ½ pound crab claws
- Garnish: fresh oregano leaves, fresh thyme leaves
- In a large Dutch oven, melt butter over medium heat. Add bell pepper, onion, and saffron threads; cook until onion begins to become tender, 5 to 7 minutes. Add stock, tomatoes, clam juice, wine, bay leaves, parsley, oregano, thyme, salt, lemon zest, red pepper, and black pepper; bring to a boil. Reduce heat, and simmer for 30 minutes.
- Remove from heat, and let cool for 20 minutes. Discard bay leaves. Using an immersion blender, purée mixture.
- Bring mixture back to a simmer over medium heat. Add squid and shrimp; cover and cook for 3 minutes. Stir in crawfish, and bring to a simmer. Add fish and crab claws; cover and remove from heat. Let stand for 10 minutes. Garnish with oregano and thyme, if desired.
*Other skinless flaky white fish fillets, such as bass, halibut, hake, or cod, may be substituted.