I normally make cioppino and serve immediately. Has anyone experienced any problems having the soup simmer for a few hours, or cooked-cooled-simmered.
I think you can prep everything for your stew ahead of time. Just DON"T add the seafood until you re-heat and are ready to serve. Nothing worse than overcooked seafood
Make your broth base (onions, garlic, tomatoes, fish stock, wine, aromatic herbs) and let that cook for a good long time. As above, have all of your fish/seafood prepped and ready to go, re-heat your base, and add fish/seafood a la minute.
Thanks for that. Since my seafood mix did not include fish but rather squid, octopus, clam, prawn and shrimp, I wanted the squid and octopus to "stew" for a while to tenderize.It came out nice and tender and tasty.I recall seeing pots of street cioppino in San Fran. that was simmering for hours - and was just fine ... but over priced.
Hey Bigpan, any reason the squid and octopus has to tenderize? I always thought the texture and shape were the most interesting things about squid (cute rings) or octopus.
Fishermen will always tell you to cook squid and octopus for either under 3 minutes or over 3 hours.
True, the octopus in the supermarket has been cooked but the squid usually cooks enough as it heats up. So after 3 hours, is it soft?
Aslo, I heard that in Spain they boil the octopus with wine corkscrews in the soup. Anyone know the reason for that?
Poetry for your market basket.
Poems for your fridge.
Wine to go, without the box.
Go play outside!
Make your houseplants do double duty.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.