|Butter, unsalted||2 tbsp|
|Club House Bay Leaves, Whole||1|
|Club House Oregano Ground||1/2 tsp|
|Club House Red Pepper, Crushed||1/4 tsp|
|Worcestershire Sauce||1/4 tsp|
|Chicken Stock, low sodium||2 cup|
|Tomato Puree, low sodium||3 cup|
|Shrimp, peeled and deveined||1 lb|
|Crab Meat||1 lb|
|Oyster, shucked||12 each|
|Olive Oil||1 tbsp|
|Rock Fish, large cubes||1 lb|
|Celery, medium dice||1/2 cup|
|Onion, medium dice||1 cup|
|Fennel, thin slice||1/2 cup|
|Garlic, thin sliced||2 tbsp|
|Old Bay Seasoning||1 tbsp|
Chef Insider Tip: Serve with toasted ciabatta or other hearty bread, buttered and sprinkled with Old Bay. Local, sustainable seafood use is always a great practice to follow.
This recipe was created for Club House for Chefs by: Gary Patterson, Executive Research Chef and Director of Culinary Science, CEC at McCormick.
For the Cioppino with OLD BAY Seasoning: Combine butter and olive oil in a medium stock pot. Heat on medium until butter has melted. Add celery, onion, garlic and fennel to the stock pot and sauté until the onion has become translucent. Stir in chardonnay, Pernod, Old Bay, oregano, crushed red pepper and Worcestershire Sauce. Bring to a boil for 5 minutes or until a good amount of the alcohol has cooked off. Add chicken stock and tomato sauce. Bring to a boil, reduce heat to low, cover and simmer for 30 minutes. Add lemon slices, shrimp, crab meat, oysters, rock fish and mussels in this specific order. Cover and simmer for 5 minutes or until mussels have opened.