2019 Restaurant Week is officially underway, and it’s a great opportunity to dine out and give back to a great cause at the same time. One of the restaurants participating is Tribe Street Kitchen. Executive Chef Lance Gipson joins us to discuss their menu and to share a recipe for cioppino stew.
CIOPPINO
Recipe:
· 4 c. red onions, diced
· 1 c. shallots, diced
· 2 fennel bulbs, diced
· 1/2 c. garlic, minced
· Tomato puree
· 1 c. tomato paste
· 1 c. carrot, diced small
· 1 c. celery, diced small
· 1 gal. fumé
· 8 bay leaves
· 1 qt. white wine
· 1/2 c. olive oil
Method:
· Heat oil in a large pot
· Sauté onions, shallots, fennel, carrots and celery until caramelization begins
· Sauté onions, shallots, fennel, carrots and celery until caramelization begins
· Add garlic and bay leaves. Cook until it starts to caramelize.
· Add garlic and bay leaves. Cook until it starts to caramelize.
· Add tomato paste, stirring constantly until the mixture becomes dark
· Deglaze a pan with white wine
· Deglaze a pan with white wine
· Add fumé and bring to a boil
· Add fumé and bring to a boil
· Reduce heat to a simmer and cook for 20 minutes
· Reduce heat to a simmer and cook for 20 minutes
· Chill and store
· Chill and store