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Pan Seared Cod with Virginia Cioppino

Pan Seared Cod with Virginia Cioppino
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 4 each Bacon Strips –diced.
  • 2 tbsp Chopped Garlic (about 4 large cloves)
  • 2 each Onion, diced.
  • 2 each Bay Leaves
  • 2 Tbsp. Italian Seasonings
  • 1 Tbsp. Old Bay Seasoning
  • 1 tsp. Red Pepper Flakes (Crushed)
  • 2 cups Dry White Wine
  • 4 cups Crushed Tomatoes
  • 3 cups Seafood Stock
  • To Taste Kosher Salt and Ground Black Pepper
  • 1 lb. Wild Caught Cod Fillets (cut into 4 pieces)
  • ½ lb. Sea Scallops (8-12 each)
  • To Taste Salt and Pepper
  • ¼ cup Flour
  • 3 Tbsp. Olive Oil
  • 1/2 lb. Shrimp (peeled and cleaned)
  • 1 pint Shucked Oysters
  • 8 each Clams
  • 1 lb. Lump Crab Meat
  • ¼ cup Chopped Italian Parsley
  • 1 lb. Cooked Fettuccini Pasta
Instructions
  1. ) In large pot or pan cook bacon until crisp.
  2. ) Add the Garlic and Onions, cook until transparent.
  3. ) Add the Bay Leaves and Seasonings mix well, Deglaze the pot with Wine.
  4. ) Add the Tomatoes and Seafood Broth.
  5. ) Bring to Boil, reduce heat and allow to simmer for 5 minutes.
  6. ) Stir and check taste, adjust with Salt and Pepper if needed.
  7. ) Add the Shrimp cook for until shrimp turn pink.
  8. ) Stir in the Clams cover pot and allow to simmer for 5-6 minutes until they open, then add the Oysters, cook for about 1 minute then remove from heat.
  9. ) Meanwhile heat large fry pan, season Cod and Scallops, dust with flour, then pan sear them in olive oil for about 3 minutes on each side, giving each piece a good browning.
  10. ) In pasta bowl, in center place a mound of Fettuccini.
  11. ) Ladle the Cioppino over and around pasta.
  12. ) Place Cod on top and Scallops around.
  13. ) Then sprinkle the Lump Crabmeat around and garnish with chopped Parsley.