Did anybody else walk into work today to an office full of Christmas decorations? I didn’t think I was quite ready to fully move on to Christmas yet but I guess we’re being thrust right into it so lets go. Introducing our Christmas menu for this year, a vegetarian take on the Italian American tradition, the feast of the seven fishes. We’ll be rolling out the recipes slowly, starting with this Seafood Cioppino.
Cioppino is a delicious seafood stew that is really popular in San Francisco and on the east coast. Andrew ordered a really beautiful version of it in Boston and that is what inspired this recipe. It is usually loaded with scallops, mussels, clams and other seafood. This version is all vegetables but let me tell you, it’s just as good as the original.
This recipe is a true testament to what can be done with a some serious thought, a little creativity, and some Pinterest research of course. I seriously thought about what kind of vegetables could work as fish and what I came up with was oyster mushrooms, eggplant, tofu, and hearts of palm. I was a little skeptical of the eggplant working as seafood but it has an amazing meaty texture that is seriously perfect.
Now, let me give you guys the basics for how to create any vegetarian seafood meal. The first ingredient is Old Bay seasoning. This seasoning is what is used in crab boil, to batter calamari and is just a basic feature in seafood cooking. The second is lots and lots of lemon juice. Finally, the secret ingredient is nori which is actually the wrapping paper used for sushi.
Nori is an incredible and necessary addition here, you can find it in the ethnic isle of your grocery store. It is dry but all you have to do is cut it into strips with scissors and simmer it in the broth. It add the perfect amount of seafood and umami flavor. It tastes so much like seafood you’re going to be amazed.
Seriously, I’m taking this dish to my family Christmas this year, and I’m honestly a little worried my vegan cousin might not believe it’s vegan. You’re going to love the other amazing vegetarian “seafood” dishes we have coming the rest of the month. Some are old favorites, some are new, but all of them are delicious.
Lots of Love,
Jackie
- 2-4 tbsp high heat vegetable oil (I used sunflower)
- 14 oz brick xtra firm tofu, cut into 1 inch think squares and pressed
- 3 cups oyster mushroom, cut off the base but leave the flower parts whole
- 1 eggplant, skin removed, sliced into ½ inch rounds
- 1 can hearts of palm, sliced (reserve the liquid if you don't have wine)
- 4 tsp Old Bay seasoning
- 2 tsp each salt and pepper
- 1 tsp cayenne pepper
- 4 tbsp salted butter (*see notes)
- 1 large white onion, diced
- 5 cloves garlic, minced
- 4 stalks celery, sliced thin
- 2 Serrano peppers, diced with seeds
- 2 green peppers, diced thin
- ½ cup white wine (*see notes if you don't have wine*)
- 1 28 oz can crushed tomatoes
- ½ cup vegetable stock
- ½ cup lemon juice (about 3 lemons)
- 1 sheet nori, cut into pieces
- ¼ cup fresh dill
- ½ cup fresh parsley
- So this whole dish is going to be made in one pan, preferably a large cast iron skillet. I highly recommend starting by chopping and cutting all the vegetables before you start cooking. It will make everything go smoother and easier.
- Press the tofu steaks by lining a plate or cutting board with a towel, wrapping it around the tofu and placing heavy books on top of it for about 15 minutes. Line another plate with paper towl and line the eggplant pieces on it. Sprinkle them with salt and let them sit for 10 minutes then dab to remove excess moisture.
- Heat two tablespoons of the vegetable oil in the skillet until it starts to sizzle. In a medium size bowl, toss the eggplant in 1 teaspoon of the Old Bay, ½ teaspoon each of salt and pepper, and ¼ teaspoon of cayenne. You're going to continue using this same bowl and tossing the "seafood" vegetables in this same ratio of Old Bay, salt, pepper and cayenne pepper but go one at a time.
- Lay the eggplant flat in the pan and cook for 3 minutes on each side until the sides become browned. While the eggplant is browning, toss the tofu into the same ratio of spices listed about. Remove the eggplant and place the tofu flat into the same pan. Cook the tofu for 3-5 minutes on each side until it's browned and the edges start to crisp, you might have to add a little more oil in between the vegetables.
- When the tofu is done, remove from the pan, toss the oyster mushrooms in the spices and add them to the pan. While you're cooking the oyster mushrooms, scrape the skillet with a spatula to scrape up the browned bits of spices and tofu. Cook the mushrooms for 5 minutes until the pieces are starting to crisp. Remove the mushrooms, toss the hearts of palm in the spices and cook for 5 minutes.
- Set all these vegetables aside and add two tablespoons of butter to the pan. At this point, if you're using cast iron, scrape the bottom of the pan with a metal spatula to get all of the good spices off the pan and into the butter, this is going to season the other ingredients.
- When the butter is melted, add the onions to the pan and cook for 3 minutes or until they start to cook down and turn translucent. Add the garlic, celery, serrano peppers, and green peppers and toss to mix. Cover and cook for 10 minutes, stirring occasionally until the peppers and celery are staring to soften.
- Add in the white wine (or hearts of palm liquid and vinegar if not using wine), and whisk frequently over medium heat until the liquid is half reduced. Add in the crushed tomatoes, vegetable stock, lemon juice, nori and fresh dill and Whisk until full combined. Bring the stew to a boil then reduce to a simmer and simmer for 20 minutes.
- When it's done simmering, finish with fresh parsley and more lemon juice. Serve on top of paste, potatoes, or just with fresh bread.
No Wine? - If you don't want to drink wine, reserve ½ cup of the liquid from the hearts of palm jar and whisk with 1 tsp apple cider vinegar. Honestly, I almost liked this version better. Use it exactly in place of the wine in the directions.
