Recipe for corn and seafood cioppino
If you've been cooking along with us, you already have a quart of corn stock in your freezer. Enriched with saffron and jalapeño, tomato paste and simmered corn cobs, corn stock forms the aromatic base for this soup. Fennel is a typical ingredient in traditional Italian cioppino (pronounced chuh PEE noh), but here it tastes right at home with a bit of Nuevo Latino seasoning. If you substitute chicken stock, add a pinch of saffron threads when you add the smoked paprika and cayenne. The soup is light, yet filling, and the sweetness of the corn really shines through.
Corn and seafood cioppino
2 tsp olive oil
1 small onion, diced
1 small fennel bulb, diced, fronds reserved
2 Tbsp minced jalapeño, plus a bit for garnish
1/2 tsp smoked paprika (pimentón dulce)
A pinch of cayenne pepper
2 cups corn stock (or substitute homemade chicken stock)
1 8-oz bottle clam juice
2 tsp tomato paste
1 tsp kosher salt, or more to taste
1 cup corn kernels (I use frozen organic corn)
1 lb shrimp (21-25 or 26-30 size), peeled and deveined
3/4 lb salmon, cut into large chunks
1 Tbsp fresh black pepper, or more to taste
In a Dutch oven or heavy stockpot on low heat, add the oil, then the onion, fennel and jalapeño. Cook, stirring occasionally, until the onions are translucent and soft but not beginning to brown, approximately 3 minutes. Stir in the smoked paprika and cayenne, and cook for 1 minute. Then, add the corn stock, clam juice, tomato paste and salt. Bring to the boil, then reduce heat to simmer and cover. Cook for 10 minutes.
Add the corn, shrimp and salmon, and cook, uncovered, for 2-3 minutes. Season with black pepper, and continue to cook until the shrimp are done, 1 minute more. Taste, and adjust seasoning with cayenne, salt and black pepper, if needed.
Garnish with reserved fennel fronds and minced jalapeño peppers.