Pumpkin Cioppino
Pumpkin Cioppino
Directions
- Heat oil in a large pot over medium heat until shimmering. Add fennel and shallots, cook for about 5 min until soft. Add garlic, fresh thyme, rosemary, bay leaves, and orange peel. Cook until very fragrant, about 1-2 min.
- Add Marsala and bay leaves, bring to a heavy simmer. Cook down by half. Add red pepper flakes, tomatoes, pumpkin puree, clam juice, and water. Bring to a simmer and cook for about 20 min. Stir often.
- Remove bay leaves and orange peel.
- Add shrimp, scallops, and cod, be careful not to stir too much. Cover and cook for 5 min.
- Add mussels, cover again, cook for 5 min or until the cod is completely cooked through. Season with salt and pepper to taste.
- Serve with crusty bread, garnish with fennel fronds and a drizzle of good olive oil.
Ingredients
- 1/2 cup Roma® extra virgin olive oil
- 1 fennel, bulb, julienned, reserve fennel fronds for garnishing
- 4 Peak Fresh Produce® Garlic, Clove(s), thinly sliced
- 2 Peak Fresh Produce® Shallot(s), julienned
- 1 tsp Peak Fresh Produce® Thyme, Fresh, minced
- 1 tsp Peak Fresh Produce® Rosemary, Fresh, minced
- 2 Roma® Bay Leaves
- 1/4 tsp Roma® Red Pepper Flakes
- 1 large peel orange zest
- 1 cup Piancone® marsala cooking wine
- 14 oz Contigo® whole peeled tomatoes, torn
- 8 oz pumpkin, puree, (or Roasted Pie Pumpkins, Pureed)
- 10 oz Roma® Clam Juice
- 2 cups water
- 1 lb Empire's Treasure® Mussels
- 1/2 lb Bay Winds® Shrimp, White 21-25 Count
- 1/2 lb Empire's Treasure® Scallops
- 1 lb Bay Winds® Pacific Cod Fillet(s), cut into 1 in. chunks
Chef Katie Bulger - Division Chef, Performance Foodservice - Milwaukee
