Spice up your Florida fish with this recipe for Cioppino


Tired of eating leftovers and Christmas cookies for dinner? How about spicing things up by making Cioppino?

The recipe below offers an at-home meal to crave courtesy of Hyatt Regency Orlando’s signature restaurant, Napa. The Cioppino blends local seafood tastes with aromatic zests for a delicious twist on a classic. The fresh Florida flavors create a simple and elegant meal to savor on any cool Florida evening.

4 oz. Florida Grouper
2 oz. Cape Canaveral Calamari
6 ea. Rock Shrimp
3 ea. Mediterranean Mussels
6 oz. Fresh Tomato Sauce
2 oz. White Wine
1 tbs. Diced White Onion
1 tbs. Chopped Leek
1 tsp. Unsalted Butter
1 tsp. Olive Oil
Pinch Crushed Red Pepper
Salt and Pepper To Taste

For Paprika Aioli

8 oz. Egg Yolk
2 oz. Olive oil
1/2 tsp. Paprika
Salt to taste



Heat olive oil in sauté pan until hot.  Then add grouper, rock shrimp, onion, leeks and sauté for one minute.

Deglaze pan with white wine and reduce by half and add tomato sauce, mussels and calamari. Cook until mussels fully open and add the butter, salt, red pepper and black pepper and heat until butter melts.

Paprika Aioli

In a blender place the egg yolk, paprika, salt and slowly add oil until it comes to a mayonnaise consistency.

Serve in a deep-sided bowl and place 2 oz. of aioli on top and slice of grilled sourdough bread.

For more information on the Hyatt Regency Orlando and their restaurant, Napa, visit Orlando.regency.hyatt.com

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