Ina Garten's Cioppino _ Barefoot Contessa _ Food Network

The Art of Creating an Incredible Seafood Stew: A Step-by-Step Guide

To make this incredible seafood stew called Topendo, we need to start with a good foundation - seafood stock. The base of the stew begins with fennel and onions, which I've got two cups of diced fennel and one and a half cups of diced onions in my pantry. I just cooked them in a little olive oil until they're tender, about 10 minutes. This step is crucial in bringing out the natural sweetness in the vegetables and creating a flavorful base for our stew.

Next, I'm going to add three cloves of garlic to the pot. Garlic is a staple ingredient in many seafood dishes, and it adds a depth of flavor that complements the other ingredients perfectly. I'll also add one teaspoon of whole fennel seeds, which will give us an intense fennel flavor that's just right for seafood. A pinch of crushed red pepper flakes will add a touch of heat to our stew, but don't worry - it won't overpower the other flavors.

Now it's time to add the can of Sandwich Onions, also known as Caramelized Onions, which I have on hand in my pantry. These onions are crushed and packed in oil, making them easy to add to our pot without any fuss. I'll just pour the entire can into the pot and let the onions infuse their flavor into the broth.

The next step is to add one and a half cups of white wine to the pot. Now, I know what you're thinking - "Why white wine?" Well, my friends, white wine is a great choice for seafood because it adds a brightness and acidity that cuts through the richness of the fish and shellfish. And let's be real - who doesn't love a good glass of wine while cooking? I'll use Pinot Grigio, which is one of my favorite crisp and refreshing white wines.

Now we need to add some seasoning to our pot. I'll add a tablespoon of salt, which will bring out the flavors in all the other ingredients. And finally, I'll add four cups of seafood stock, which I've made from scratch using shrimp shells, yellow onions, carrots, celery, garlic, water, dry white wine, tomato paste, fresh thyme, and black pepper.

While our pot is simmering away, let's talk about how we make this gorgeous homemade seafood stock. To start, I'll add two tablespoons of olive oil to a pan over medium heat. Then, I'll add one pound of large shrimp shells, which have been cleaned and deveined. Next, I'll add two cups of chopped yellow onions, two chopped carrots, and three stalks of chopped celery. The mixture will take about 15 minutes to cook down and soften, at which point I'll stir in two cloves of minced garlic and pour in one and a half quarts of water.

Now, let's talk about the other ingredients we'll be adding to our stew - one pound of shrimp and one pound of scallops. Both of these seafood are relatively easy to work with and can add a nice pop of protein to our dish. The shrimp I've got is peeled and de-veined, which makes it easier to cook evenly. And the scallops? Well, those will be cut in half crosswise so they're nice and even.

Before we start cooking our seafood, let's make sure it's clean and safe to eat. For that, we'll need to soak some mussels in water with a little bit of flour to remove any sand or grit from their shells. It's also important to check that the mussels are closed before adding them to the pot - if they're not closed, it means they've been contaminated and shouldn't be eaten.

Now that we have all our ingredients ready to go, let's get started! I'll add my seafood to the pot, making sure not to stir too much because we don't want to break up the fish or shellfish. Then, I'll cover the pot with a lid and let it simmer for about 10 minutes, which should give us enough time to cook our ingredients evenly.

Just as our stew is finishing up, let's add one more special ingredient - a tablespoon of Pear liqueur! This adds an extra layer of flavor that complements the seafood perfectly. I'll just pour the liqueur into the pot and let it infuse its deliciousness into our broth.

And finally, let's talk about how we serve our Topendo stew. To do this, I'll start by toasting some slices of baguette in a hot oven until they're crispy and golden brown. Then, I'll rub a piece of garlic on each slice - the cut half from my previous step will come in handy here! This way, every bite will be infused with that delicious garlic flavor.

Once our bread is ready, we can start serving up our seafood stew. I'll place some toasted slices on top of a generous helping of stew and garnish with a sprinkle of parsley for added freshness. And voila - our Topendo stew is finally complete! It's a dish fit for any seafood lover - rich, flavorful, and sure to please even the pickiest eaters.

Our stew may be simple in concept, but it's the combination of all these ingredients that makes it truly special. From the tender fennel and onions at the start to the succulent shrimp and scallops towards the end, every bite is a delight for the taste buds. And don't even get me started on the Pear liqueur - it adds a depth of flavor that elevates this stew from good to great.

So there you have it - our very own Topendo stew recipe! I hope you've enjoyed following along with me as we made this delicious seafood dish from scratch. Don't be afraid to experiment and make it your own - after all, that's what cooking is all about, right?

"WEBVTTKind: captionsLanguage: eni'm making this incredible seafood stew called topendo first i need seafood stock to make the base of the stew so the base starts with fennel and onions i've got two cups of diced fennel one and a half cups of diced onions i've just cooked them in a little olive oil just until they're tender about 10 minutes okay now i'm going to add three cloves of garlic one teaspoon of whole fennel seeds really gives us an intense fennel flavor just really good with seafood half a teaspoon of crushed red pepper flakes give it a little heat i'm just gonna cook this for two minutes just until the garlic's really fragrant i'm going to add 28 ounce can of sandwich on our tomatoes it's crushed next thing i need is one and a half cups of white wine and you know i always say use a white wine you would drink i'm using pinot grigio you'll have half a bottle of wine left to drink okay now i need a tablespoon of salt this is a big pot of seafood stew one teaspoon of pepper and next is four cups of seafood stock just pour it right in it's a really rich stock this is going to cook for 30 minutes and while that happens i'm going to tell you how i made this gorgeous homemade seafood stock makes all the difference in the world i put two tablespoons of olive oil in a pan and added shrimp shells from one pound of large shrimp along with two cups of chopped yellow onions two chopped carrots three stalks of chopped celery i mixed everything together and cooked them for 15 minutes then i added two cloves of minced garlic gave it a stir and i poured in one and a half quarts of water added a half a cup of dry white wine like pinot grigio then added a third of a cup of tomato paste ten sprigs of fresh thyme including the stems one tablespoon of salt and one and a half teaspoons of black pepper then i brought it all to a boil lowered the heat and simmered it for an hour when the time was up i strained the stock through a sieve pressing the solids pour it into a quart container done so i have one and a half pounds of cod i might serve it with a salad to start and then the seafood stew okay so that goes in right into the stew and at this point you don't want to stir it too much because you don't want to break up the fish next is one pound of shrimp i actually buy it peeled and de-veined it's 16 to 20 count which means they're 16 to 20 shrimp in a pound they're pretty good size okay next is one pound of scallops i've got sea scallops and what i did was i cut them in half crosswise so they're not too big you can use bay scallops but don't cut them they're really small what i've done with the mussels is i've got about 24 mussels and i soak them in water with a little bit of flour in it and that gets any sand out of the mussels and rinse them i don't want any flour in the stew just check to make sure the mussels are closed so they're alive and now i'm just going to put it right on the top so sprinkle it over the top of the chippino don't stir it at this point you don't want to break everything up put the lid on and cook it for 10 minutes that's going to be delicious how gorgeous i wish you could smell it it's amazing and all the mussels are open so we're good to go i'm going to turn off the heat and add one more thing a tablespoon of pear no we're just like anna's flavored liqueur i'm going to put the lid back on and let it sit for like two minutes just so it really permeates all the seafood okay i've got one more thing i'm going to serve it with garlic toast and i've got them in the oven so i've baked slices of baguette olive oil salt and pepper 400 degrees for 15 minutes and now in order to make them garlic toast i'm going to cut a piece of garlic in half and just rub the cut half right on the toast and that way you don't have like a bite of garlic you just have the flavor of it and with the seafood it's going to be fantastic time to serve up the stew how good does that look wow a little bit of parsley on the top of each one a couple of toasts and i would say that's a seafood stew youi'm making this incredible seafood stew called topendo first i need seafood stock to make the base of the stew so the base starts with fennel and onions i've got two cups of diced fennel one and a half cups of diced onions i've just cooked them in a little olive oil just until they're tender about 10 minutes okay now i'm going to add three cloves of garlic one teaspoon of whole fennel seeds really gives us an intense fennel flavor just really good with seafood half a teaspoon of crushed red pepper flakes give it a little heat i'm just gonna cook this for two minutes just until the garlic's really fragrant i'm going to add 28 ounce can of sandwich on our tomatoes it's crushed next thing i need is one and a half cups of white wine and you know i always say use a white wine you would drink i'm using pinot grigio you'll have half a bottle of wine left to drink okay now i need a tablespoon of salt this is a big pot of seafood stew one teaspoon of pepper and next is four cups of seafood stock just pour it right in it's a really rich stock this is going to cook for 30 minutes and while that happens i'm going to tell you how i made this gorgeous homemade seafood stock makes all the difference in the world i put two tablespoons of olive oil in a pan and added shrimp shells from one pound of large shrimp along with two cups of chopped yellow onions two chopped carrots three stalks of chopped celery i mixed everything together and cooked them for 15 minutes then i added two cloves of minced garlic gave it a stir and i poured in one and a half quarts of water added a half a cup of dry white wine like pinot grigio then added a third of a cup of tomato paste ten sprigs of fresh thyme including the stems one tablespoon of salt and one and a half teaspoons of black pepper then i brought it all to a boil lowered the heat and simmered it for an hour when the time was up i strained the stock through a sieve pressing the solids pour it into a quart container done so i have one and a half pounds of cod i might serve it with a salad to start and then the seafood stew okay so that goes in right into the stew and at this point you don't want to stir it too much because you don't want to break up the fish next is one pound of shrimp i actually buy it peeled and de-veined it's 16 to 20 count which means they're 16 to 20 shrimp in a pound they're pretty good size okay next is one pound of scallops i've got sea scallops and what i did was i cut them in half crosswise so they're not too big you can use bay scallops but don't cut them they're really small what i've done with the mussels is i've got about 24 mussels and i soak them in water with a little bit of flour in it and that gets any sand out of the mussels and rinse them i don't want any flour in the stew just check to make sure the mussels are closed so they're alive and now i'm just going to put it right on the top so sprinkle it over the top of the chippino don't stir it at this point you don't want to break everything up put the lid on and cook it for 10 minutes that's going to be delicious how gorgeous i wish you could smell it it's amazing and all the mussels are open so we're good to go i'm going to turn off the heat and add one more thing a tablespoon of pear no we're just like anna's flavored liqueur i'm going to put the lid back on and let it sit for like two minutes just so it really permeates all the seafood okay i've got one more thing i'm going to serve it with garlic toast and i've got them in the oven so i've baked slices of baguette olive oil salt and pepper 400 degrees for 15 minutes and now in order to make them garlic toast i'm going to cut a piece of garlic in half and just rub the cut half right on the toast and that way you don't have like a bite of garlic you just have the flavor of it and with the seafood it's going to be fantastic time to serve up the stew how good does that look wow a little bit of parsley on the top of each one a couple of toasts and i would say that's a seafood stew you\n"