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December 10, 2021 6:00 PM
120 mins
Live Class
On-Demand Class
$ 40.00 CAD
plus tax
Cioppino is an Italian American classic, a seafood stew from San Francisco featuring the catch of the day cooked in a tomato and wine sauce. This hearty and delicious seafood stew is as perfect for a Friday night date night as it is for a family meal. Join Kathryn Joel and together you'll prepare your choice of seafood (we'll be using clams or mussels, crab meat, scallops, shrimp and cod) and serve them in a tomato stew, fragrant with fresh fennel and herbs. We'll elevate our Cioppino by pan-searing our scallops, shrimp and cod to serve atop our seafood stew. Plus we'll be making Garlic Bread, another American classic and perfect for dunking in our finished dish.
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INGREDIENTS, CIOPPINO: extra-virgin olive oil, onion, garlic, carrots, celery, green bell pepper, fennel bulb, dried oregano, small dried red chilis (or use chili flakes), can roma tomatoes (we use San Marzano), tomato paste, dry white wine, bay leaves, orange zest, halibut filet (or use red snapper), sea scallops, shrimp, crabmeat, manila clams, clam juice, fish stock or shrimp stock, Italian flat leaf parsley, fresh basil, to serve: lemon wedges
INGREDIENTS, GARLIC BREAD: baguette, butter, garlic, Italian flat leaf parsley
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Kathryn Joel for her introduction to Filled Pastas and learn to make our egg yolk enriched fresh pasta dough, perfect for achieving light and delicate filled pastas. Then together we'll make two different filled pastas with sauces. We'll begin with an easy Ravioli, filled with Winter Squash and served with a Parsley & Walnut "Pesto" Sauce. Next we'll prepare Swiss Chard & Ricotta filled Tortelloni, served with a deliciously simple Brown Butter & Sage Sauce. We do hope that you'll join us for this tasty hands-on class. It's the perfect complement or add-on to our popular Pasta Basics class on how to make cut pasta. NOTE: THIS CLASS IS SUITABLE FOR VEGETARIANS.
Join Kathryn Joel for her introduction to Filled Pastas and learn to make our egg yolk enriched fresh pasta dough, perfect for achieving light and delicate filled pastas. Then together we'll make two different filled pastas with sauces. We'll begin with an easy Ravioli, filled with Winter Squash and served with a Parsley & Walnut "Pesto" Sauce. Next we'll prepare Swiss Chard & Ricotta filled Tortelloni, served with a deliciously simple Brown Butter & Sage Sauce. We do hope that you'll join us for this tasty hands-on class. It's the perfect complement or add-on to our popular Pasta Basics class on how to make cut pasta. NOTE: THIS CLASS IS SUITABLE FOR VEGETARIANS.
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