One-Pot Cioppino – the easiest recipe to make San Francisco Cioppino. This seafood stew is SO GOOD you’ll want it every day!
I am thrilled to be a part of KitchenAid Cook for Your Mom campaign to celebrate this year’s Mother’s Day, which falls on May 13. KitchenAid believes that the best way of celebrating Mother’s Day is to Cook for Your Mom, and For The Cure®. Why take mom out on the busiest restaurant day of the year when you can avoid the crowds, and show some serious love, by cooking her a homemade meal instead?
Mother’s Day is a special day that everyone should observe. It’s that time of year when you shower your mother with love—buying her flowers or expensive gifts, taking her out for dinner, or cooking a special meal for her. To echo the Cook for Your Mom campaign, I am sharing a perfect recipe with you that will wow your mom.
I am partial to seafood so when it comes to festivities and celebrations, I always go for a seafood feast. Mother’s Day is no exception. All I wanted for this year’s Mother’s Day is to savor my favorite seafood dish—Cioppino.
Originated from San Franciso, Cioppino is a seafood stew with rich and briny flavors. I love it that there are a ton of seafood in Cioppino: fish, shrimp, clam, mussel, squid, crab, and scallop. But the sweetest thing about Cioppino is that you can pretty much create your own version. If you don’t like a certain seafood, feel free to opt it out. For the seafood you like, add more to the stew. If you get good quality ingredients and the freshest seafood, Cioppino is guaranteed to please. I hope my Cioppino recipe inspires you to cook for your mom on the holiday and show her how much you care!
To tie-in with Mother’s Day, KitchenAid is sponsoring a giveaway on Rasa Malaysia: one (1) lucky winner will win a very special KitchenAid KSM150PSPK Komen Foundation Artisan Series5-Quart Mixer (retail value: $349.99), in pink color! Head over to the giveaway page now to enter to win.
Happy Mother’s Day!
About Cook for Your Mom and Cook for the Cure®:
Raising funds and awareness for the fight against breast cancer—a cause close to the hearts of so many mothers—is a way to celebrate moms everywhere and make the day even more special. Through its Cook for the Cure® program, which has generated more than $8 million for Susan G. Komen for the Cure, KitchenAid offers several ways to support the cause as part of a Mother’s Day celebration.
One option is to host a Mother’s Day meal, ask guests to contribute to the cause and, in honor of mom, donate the funds to Komen using a donation form available at tinyurl.com/CFTCdonation. For the same amount that might have been spent on flowers, wine or a restaurant tab, families can make a meaningful contribution on her behalf.
Another option is to present mom with an individually-numbered serving platter created by KitchenAid and Villeroy & Boch, using artwork by Pépin, and asking her to pass it to a friend or loved one with a homemade culinary creation. Each time the platter is passed and registered at CookfortheCure.com, KitchenAid will make a $5 donation to Komen. Supporters of this “Pass the Plate” initiative can even track the travels of their platter via the web site. The platter is available for $24.95 at ShopKitchenAid.com and Villeroy & Boch stores.
And finally, for Mother’s Day gift givers, KitchenAid offers a collection of pink products that celebrate and help support the Cook for the Cure program. They include the iconic KitchenAid Stand Mixer in soft or bold pink, as well as blenders, hand mixers and more than a dozen culinary gadgets.
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One-Pot Cioppino - the easiest recipe to make San Francisco Cioppino. This seafood stew is SO GOOD you'll want it every day.
- 1/4 cup olive oil
- 5 cloves garlic, minced
- 1/2 small onion, diced
- 12 oz tomatoes, diced
- 3 tablespoons tomato paste
- 1/2 tablespoon dried chili flakes
- 1 cup white wine
- 1 cup water
- 1 bunch Italian parsley leaves, chopped
- Salt to taste
- 8 oz halibut or other firm white fish, cut into cubes
- 4 oz scallops
- 4 oz shelled and deveined tiger prawn
- 8 oz little neck clams or Manila clams
- 8 oz mussels, bearded and scrubbed
- 4 oz cleaned squid, cut into rings
Heat the olive oil in a large, deep pot over medium heat. Saute the garlic and onion until they become aromatic, but not browned. Add in the diced tomatoes, tomato paste, and chili flakes and continue to stir for about 1 minute. Pour in the white wine and water and simmer on low heat. Cover and cook for about 30 minutes.
Turn the heat up to high and add in the all the ingredients in Seafood and the parsley leaves. As soon as the clams and mussels are open, the stew is ready. Add salt to taste and serve immediately.