Standalone Cooking Segment and Recipe: Cioppino (Patreon)

Ingredients:

-1 6oz can of Tomato Paste

-1 32oz can of Tomatoes of your choosing: Crushed, diced, etc

-2-3 medium onions, diced OR 1 medium Onion and 2 shallots, diced

-2 Bay Leaves

-1 Tbsp Basil

-1 Tbsp Oregano

-1 Tbsp Thyme

-1 Tsp Crushed Red Pepper Flakes

-1 heaping Tsp of dried Parsley OR one bunch of Italian Parsley, chopped

-1/2 to 1 whole bottle of Dry White Wine

-1 3lb bag of mixed seafood (also sold as Paella Mariscosos) OR 1/2 bag mixed seafood and 1/2 bag of frozen shrimp

-2-4 Frozen Tilapia fillets

-1 1lb box of Angel Hair pasta or Thin Spaghetti

Prep:

-Thaw any frozen seafood by pouring contents into a pasta strainer and placing strainer atop a larger bowl. Run water onto the seafood in the strainer and it should be all thawed in 5-10 minutes. When the seafood is thawed, set aside any imitation/real crab chunks into separate bowl.

-Finely dice onions/onions and shallot mix and set aside in a bowl. Run through Parsley if using fresh Parsley and set aside to another bowl.

-Heat a large saucepan on medium-high heat and add oil. Cook your onions for about 5-8 minutes or until translucent, stirring frequently.

-Add canned tomatoes, juice and all, to the pan, stir, and then add in tomato paste. Stir until no chunks of tomato paste remain.

-Add in all spices and white wine. Stir until consistent throughout and lower heat to allow flavors to mix. (now would be a good time to start your water boiling for the pasta)

-While broth is simmering, remove your seafood from the water and allow to drain in the pasta strainer. remove to a paper towel lined tray and wash the strainer to prepare for the pasta.

-When broth is finally done simmering, add in all seafood EXCEPT for the crab chunks and turn up heat to medium-high, cover, and cook for at least 5 minutes, I prefer to go for 7 or 8

-while the seafood is going, add in your pasta to the (hopefully) boiling water and cook for no more than five minutes. Remove the pasta as soon as it easily bends in the pot and immediately portion out into containers/bowls you'll be distributing your cioppino in.

-After initial cook time, add in crab meat (if there is any), cover again, and cook for five more minutes.

-uncover and set the stove burner to medium-low. If you want to add in any sort of garlic, add it in now. If you do, stir for 2-3 minutes and then turn off heat.

-portion cioppino over bowls of pasta and serve.

GARLIC BREAD:

Ingredients:

-Bread

-a bulb of garlic

-2 sticks of butter

-olive oil

-1 Tbsp each of Parsley and Oregano (optional)

Prep:

-preheat oven to 400 degrees F

-allow butter to get to room temperature and mash inside of a bowl.

-Pres as many cloves of garlic as you can into butter bowl. Add in your spices if you want now and stir with a fork until butter is easily worked. Transfer into a reusable container for future use.

-liberally spread garlic butter over top of all slices of bread. Brush olive oil over all sides and bottom

Cooking:

-place garlic bread on a parchment paper lined baking sheet butter side up.

-cook for 10-15 minutes depending on how thick your garlic bread is.

-enjoy.