Fall Recipe: Greg Ford’s Bayou Cioppino

  • Antonio Evans
  • November 30, 2015

Fall Recipe: Greg Ford’s Bayou Cioppino

 Bayou Cioppino

  • 2 Cups fresh mushrooms
  • 1 stick butter
  • ¼ cup olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 (16-oz.) can tomatoes, diced
  • 1 (8-oz.) can tomato sauce
  • 1 (14.5-oz.) can chicken broth or 2 cups fish stock
  • 1 Cup white grape juice
  • 3 Tbsp. finely chopped fresh parsley
  • ½ tsp. thyme
  • 2 tsp. chopped fresh basil or 1½ tsp. dried basil
  • 1 lb. cod fillets, cut into 2-inch pieces (Swai fish is a good substitute)
  • 1 lb. white shrimp (21″25 count), peeled and de-veined
  • 2 Tbsp. lemon juice
  • 1 loaf sourdough French bread
  • Pinch of sugar

Method

  1. Saute mushrooms in 4 tablespoons butter. Set aside.
  2. Heat oil in a very large stockpot. Add onion and saute until soft. Add garlic and bell pepper; cook 5 minutes. Add tomatoes, tomato sauce, broth or fish stock, grape juice, parsley, thyme, basil, and sugar. Bring to a boil.
  3. Reduce heat and simmer, covered, for 20 minutes. The broth can be made ahead at this point and refrigerated up to 8 hours. Reheat before adding seafood.
  4. Add cod and mushrooms; cover and simmer 5 minutes. Add shrimp, simmer 5 to 10 minutes or until shrimp is pink. Stir in lemon juice. Don’t overcook.
  5. Serve with lots of crusty French bread and butter. Enjoy!

About the Author:

Antonio Evans is an entrepreneur/speaker/researcher who specializes in the intersection of Artificial Intelligence and the culinary world. More from Antonio Evans

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