Eastern Shore Cioppino with Poseidon’s Pub
We’re making a dish packed with Eastern Shore Flavor – Cioppino.
Chef Jim Glenn, with Poseidon’s Pubat the Ocean Downs Casino in Berlin, stops by with the tasty recipe. It’s posted below. Enjoy!
Eastern Shore Cioppino
White Onion, diced 2 Ea
Fennel, diced 2 Bulb
Leek, Sliced small 1 Bunch
Celery, diced 4 Stalks
White Wine 2 Cups
Seafood Stock 2 Gal
Saffron 2 Tsp
Tarragon, fresh 2 Tbs
Thyme 1 Tsp
Diced Tomato 2 Can
Salt & Black pepper 1 tsp
Preparation Method
In large pot, sauté onion, leeks, fennel and celery until soft. Do Not Brown. Add wine and reduce until half the volume. Add saffron and seafood stock bring to a boil and simmer for 5 minutes. Add tomatoes, thyme and black pepper. Bring to a boil and simmer 15 min. Add tarragon and adjust seasoning to taste.
