Garden tomato soup with shellfish and saffron cream
Dive into Flavor: Seafood Cioppino with Saffron Cream
Craving a taste of the Mediterranean? Our Seafood Cioppino with Saffron Cream is a vibrant and flavorful dish that will transport your taste buds straight to the Italian coast. This isn’t just a soup; it’s an experience – a celebration of fresh seafood simmered in a rich, aromatic tomato broth, and finished with a luxurious saffron cream.
Cioppino (pronounced chop-PEE-noh) originated in San Francisco’s North Beach, created by Italian fishermen using the day’s catch. Our version stays true to those roots, offering a hearty and satisfying meal perfect for a special occasion or a cozy night in. The saffron cream adds a touch of elegance and a subtle floral note that perfectly complements the seafood.
What makes this Cioppino special?
- Freshness is Key: We emphasize using the freshest seafood possible. Don’t be afraid to ask your fishmonger for recommendations!
- Slow-Simmered Flavor: The tomato base is slowly simmered to develop a deep, complex flavor. This is where the magic happens!
- Saffron’s Golden Touch: The saffron cream isn’t just for show; it adds a unique flavor and beautiful color.
- A Feast for the Eyes: The vibrant colors of the seafood and the golden cream make this dish visually stunning.
Serving Suggestions:
Serve this Seafood Cioppino with crusty bread for soaking up the delicious broth. A crisp white wine, like Pinot Grigio or Vermentino, pairs beautifully with the flavors of the sea. Garnish with a sprinkle of fresh parsley or a drizzle of olive oil for an extra touch of freshness.
Frequently Asked Questions:
- What kind of seafood can I use? Traditionally, Cioppino includes a variety of seafood. We used clams, mussels, and shrimp, but you can also add crab, scallops, or fish.
- Can I make this ahead of time? The tomato base can be made a day ahead and refrigerated. Add the seafood just before serving.
- Is saffron essential? While saffron adds a unique flavor and color, you can omit it if necessary. A pinch of smoked paprika can add a similar color, though the flavor will be different.
- How do I know when the clams and mussels are done? They are done when they open. Discard any that do not open.
- Can I use canned tomatoes? While fresh tomatoes are preferred, you can use high-quality canned crushed tomatoes in a pinch. Adjust the sugar accordingly.
Get ready to impress your family and friends with this unforgettable Seafood Cioppino! It’s a dish that’s sure to become a new favorite.
Seafood Cioppino with Saffron Cream
Ingredients
- 4 pounds paste tomatoes cored, rough-chopped
- 1 cup fresh basil leaves packed
- 1 tablespoon sugar
- 2 tablespoons salt plus 1/2 teaspoon
- 1 cup Spanish onion medium-diced
- 1 cup celery medium-diced
- 1 cup carrot medium-diced
- 12 cloves garlic
- 2 tablespoons olive oil
- 1 cup vegetable stock
- 16 clams cherrystone clams
- 3/4 cup white wine
- 40 mussels mussels
- 16 medium white shrimp peeled and deveined
- 1 clove garlic for saffron cream
- 1/2 teaspoon saffron
- 1/2 cup cream
- pinch salt for saffron cream
- to taste pepper
Instructions
- Combine tomatoes, basil, sugar, and 2 tablespoons salt in a pot. Simmer, covered, over low heat for 45 minutes.
- Strain tomato mixture, pressing on solids to capture liquid.
- Cook onion, celery, carrot, garlic, olive oil, and remaining 1/2 teaspoon salt in a heavy-bottomed pot for 15 minutes, until softened.
- Add strained tomato mixture and simmer for 10 minutes, until thickened.
- Blend soup until smooth, adding vegetable stock to thin if needed.
- In a separate pot, combine clams and white wine. Bring to a simmer.
- Add mussels and cook until they open.
- Add shrimp and cook until pink and opaque.
- For saffron cream, sauté garlic in a pan. Add saffron and cream, and simmer until slightly thickened.
- Serve soup with seafood and a drizzle of saffron cream.
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