{"id":4185,"date":"2019-09-04T07:46:44","date_gmt":"2019-09-04T07:46:44","guid":{"rendered":"https:\/\/sinolin.co\/?p=4185"},"modified":"2019-09-11T03:42:07","modified_gmt":"2019-09-11T03:42:07","slug":"cioppino-seafood-soup-by-dapur-sinolin","status":"publish","type":"post","link":"https:\/\/sinolin.co\/en\/2019\/09\/04\/cioppino-seafood-soup-by-dapur-sinolin\/","title":{"rendered":"Cioppino Seafood Soup by Dapur Sinolin"},"content":{"rendered":"\n<p>INGREDIENTS<\/p>\n\n\n\n<ul><li>2 tablespoons oli Sinolin cooking oil<\/li><li>1 cup water and the juice of 1 lemon<\/li><li>2 pounds mussels, scrubbed with beards removed<\/li><li>1 cup &nbsp;littleneck clams (about 12 clams in their shells)<\/li><li>6 small Yukon Gold or red potatoes (the size of walnuts) or fingerling potatoes, sliced into coins<\/li><li>1 can (16 ounces) whole peeled tomatoes and their juices<\/li><li>2 cloves garlic, finely chopped<\/li><li>1\/4 teaspoon crushed red pepper<\/li><li>1 1\/2 cups chicken stock<\/li><li>1 pound skinless boneless haddock, halibut, or other firm-fleshed white fish, cut into 6 even-sized pieces<\/li><li>1\/2 pound cooked lobster, out of the shell and cut into 1-inch pieces<\/li><li>4 tablespoons chopped fresh parsley<\/li><\/ul>\n\n\n\n<p>METHODSHOW PHOTOS<\/p>\n\n\n\n<p>1 Prepare the mussels: In a large\npot, pour in the wine or water and lemon juice. Add the mussels, cover the pot,\nand bring the liquid to a boil over medium-high heat. Watch the pan carefully\nbecause the liquid tends to spill out when it boils. Once boiling, lower the\nheat and cook the mussels for 2 minutes or until they open. Use a slotted spoon\nto transfer the mussels to a bowl. Discard any that are not open.<\/p>\n\n\n\n<p>2 Prepare the clams in the same\npot: Add the clams to the cooking liquid, cover, and return to a boil. Lower\nthe heat and cook the clams for 2 minutes or until they open. Set a colander\nover a bowl. Line the colander with a double layer of paper towels. Tip the\nclams and their liquid into the colander \u2013 this helps strain out any sand or\ngrit. Save the cooking liquid. Discard any clams that are not open.<\/p>\n\n\n\n<p>3 Cook the potatoes in a separate\npot: Combine the potatoes, a large pinch of salt, and water to cover in a\nseparate pot. Bring to a boil, lower the heat, and set on the cover askew.\nSimmer the potatoes for 8 minutes or until they are tender when pierced with a\nfork. Drain and set aside.<\/p>\n\n\n\n<p>4 Puree the tomatoes: In a\nblender, combine the tomatoes and their juice. Pulse until the mixture is\ncoarsely pureed.<\/p>\n\n\n\n<p>5 Make the tomato broth: In the\nsame pot used to cook the shellfish, heat the olive oil. Add the garlic and\ncook, stirring, for 1 minute. Add the tomatoes, red pepper, salt, and black\npepper. Cook, stirring, for 2 minutes. Pour in the chicken stock and the\nleftover liquid from cooking the mussels and clams. Bring to a boil, then lower\nthe heat and cover with the lid slightly ajar. Simmer for 10 minutes to reduce\nthe broth and combine the flavors.<\/p>\n\n\n\n<p>6 Cook the fish: Add the fish\npieces to the tomato broth; they should be not quite submerged. Cover the pot\nand cook for 5 minutes. The fish will be firm but not quite cooked through; it\nwill finish cooking in the next steps.<\/p>\n\n\n\n<p>7 Add the cooked mussels, clams,\nlobster, and potatoes to the pot: Sprinkle 1 tablespoon of parsley over the\nfish, then add the mussels, clams, lobster meat, and cooked potatoes to the\npot. Ladle some of the broth over top. Cover and cook for 2 minutes. Spoon more\nbroth over top, cover, and continue cooking for 2 minutes more, or until all\nthe shellfish is hot.<\/p>\n\n\n\n<p>8 Serve the stew: Divide the stew\nbetween bowls, making sure to get plenty of broth. Sprinkle with the remaining\n3 tablespoons parsley.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS 2 tablespoons oli Sinolin cooking oil 1 cup water and the juice of 1 lemon 2 pounds mussels, scrubbed with beards removed 1 cup &nbsp;littleneck clams (about 12 clams in their shells) 6 small Yukon Gold or red potatoes (the size of walnuts) or [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":4183,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[15,234],"tags":[],"_links":{"self":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/4185"}],"collection":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/comments?post=4185"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/4185\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media\/4183"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=4185"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=4185"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=4185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}