Cooking Instructions
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Step 1
Peel the
Onion (1)
and dice into quarter inch pieces.
Step 2
Mince the
Garlic (2 cloves)
and set aside.
Step 3
Discard stems and seeds of the
Green Bell Pepper (1/2)
. Dice into quarter inch pieces, and set aside.
Step 4
Cut the
Cremini Mushrooms (115 g)
into half inch diced pieces. Remove stems if desired.
Step 5
Cut the
Roma Tomatoes (2)
lengthwise into four wedges. Scoop out the seeds and discard. Slice tomato into thin strips, then into half inch diced pieces. Set aside.
Step 6
Remove
Fresh Parsley (9 g)
leaves from stems. Set aside eight leaves for garnish. Roughly chop the rest of the leaves, and set aside.
Step 7
Pat the
Sea Bass Fillet (1)
dry, and slice each fillet in half across to create two equal sized pieces.
Step 8
Rinse the
Fresh Mussels (455 g)
under cold water.
Step 9
In a large, deep saute pan over medium heat bring
White Cooking Wine (240 mL)
to a simmer.
Step 10
Carefully add mussels, being sure not to break the shells. Cover and simmer until mussels open and are just heated through, about two minutes.
Step 11
Place colander over medium bowl, and strain mussels. Reserve broth for next step.
Step 12
Rinse and dry the large saute pan, and place over medium high heat. Add
Olive Oil (5 mL)
.
Step 13
Add the onion, garlic cloves, green bell pepper, and crimini mushrooms and cook for three minutes while stirring.
Step 14
Add the roma tomatoes and stir to combine. Cook for four minutes.
Step 15
Add reserved mussel broth,
Tomato Paste (35 g)
, one cup of water,
Vegetable Base (1 pckg)
,
Salt (3 g)
, and
Ground Black Pepper (as needed)
. Cook for fifteen minutes.
Step 16
Add sea bass fillets, cover, and cook for four minutes.
Step 17
Remove half of the mussels from their shells and discard shells.
Step 18
Pat dry the
Medium Shrimp (8)
. Add mussel meat and shrimp to cioppino, and cook for five minutes.
Step 19
Add the remaining mussels and chopped parsley. Fold until well combined. Season with more salt and pepper, if desired.
Step 20
Meanwhile, preheat oven to 400 degrees F (200 degrees C). Using your hands, moisten the outside of
Baguettes (2)
with a little bit of water.
Step 21
Place in oven directly on wire rack and bake for five minutes.
Step 22
Remove the baguettes from the oven and cut in half on a bias. Place the cioppino into two bowls, making sure both bowls get plenty of seafood. Ladle the broth into each bowl. Garnish with the remaining parsley leaves. Serve the baguette on the side.
