Soup

Cioppino (Fish Stew)

Ingredients

  • 1/4 cup olive oil
  • fennel bulb white part only, cut into 1/2-inch dice
  • 1 1/2 cup yellow onion 1 large, cut into 1/2-inch dice
  • 3 garlic cloves pressed or minced
  • 1 teaspoon whole fennel seeds
  • 1/2 teaspoon red pepper flakes
  • 1 28-ounce can crushed tomatoes
  • 4 cups of seafood stock
  • 1 1/2 cups of Pinot Grigio
  • kosher salt and freshly ground black pepper
  • 1 pound cod fillets skin removed, cut into 2-inch dice
  • 1 pound large shrimp peeled and deveined
  • 1 pound scallops
  • 1/2 dozen mussels
  • 1/2 dozen littleneck clams 
  • 3 tablespoons parsley minced

Instructions

  1. Heat the olive oil in a heavy pot over medium heat. Add the fennel and onion and sauté for 10 minutes, until tender.
  2. Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes.
  3. Add the tomatoes, stock, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes. 
  4. First, add the cod, then the shrimp, scallops, and finally the mussels. Do not stir. Bring this to a simmer, lower the heat, cover and cook for 10 minutes until the seafood is cooked and the shellfish open. (Discard any mussels that have not opened).
  5. Gently stir together being careful not to break up the fish; sprinkle with parsley. Serve with toasted french bread or slices of sourdough baguette.
  6. Enjoy and don’t forget to hashtag, #dinnerwithtayo

Carrot Sweet Potato Soup: Creamy Comfort in a Bowl

This creamy carrot and sweet potato soup recipe is like a warm hug in a bowl! It’s not only tasty but also filled with good stuff that keeps you healthy. It’s great to have on a cool night or for a speedy, wholesome lunch. Made with easy-to-find items like carrots, sweet potatoes, onions, and garlic, it’s a breeze to make and sure to please your palate. The splash of cream makes it extra smooth and a bit luxurious, winning over everyone who tries it. When you’re in the mood for some creamy delight, whip up this recipe and enjoy the cozy vibes of this wonderful carrot and sweet potato soup.

Ingredients

  • 2 Tbs olive oil
  • 1 small onion, diced
  • 1-2 tsp salt
  • Freshly ground black pepper
  • 1/2 tsp cinnamon
  • 1 cloves garlic, chopped
  • 2 sweet potatoes, peeled and cut into slices
  • 8 fresh carrots diced
  • 3 cups chicken stock
  • 1 tsp paprika

Instructions

  1. In a large pot, heat oil over medium heat. Add onion and garlic, and season lightly with salt and pepper. Cook for about 2-3 minutes.
  2. Add in sweet potatoes, carrots, stock, cinnamon, and paprika. Bring the mixture to a boil. Reduce the heat and simmer for 20-25 minutes. Check at the 20-minute mark and your sweet potatoes should be very tender. If not cook for another 5 minutes or until the potatoes are tender.
  3. Using a blender or food processor, blend the mixture. You can add additional stock while blending if the mixture is to thick. Pour the blended mixture back into the pot. Add a pinch of salt and pepper.
  4. Serve immediately while it’s hot. This dish is great served with a grilled cheese sandwich.
  5. Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.

How to Make Vietnamese Noodle Soup Like a Pro

This Vietnamese noodle soup is a delicious and hearty dish that is perfect for a cold day. The soup is made with a flavorful broth, noodles, and your choice of meat or seafood. It is then garnished with fresh herbs and vegetables. Vietnamese noodle soup is a popular dish in Vietnam and can be found at many restaurants and street stalls. It is also a popular dish to make at home. Whether you’re craving a warm and comforting bowl of soup on a chilly day or just looking to try something new and delicious, this Vietnamese Noodle Soup recipe is sure to satisfy. So why not add a touch of Vietnamese cuisine to your menu today and try this recipe?

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Ingredients

  • 8 ounces lo mein noodles (or rice noodles)
  • 12 ounces lean beef sirloin, fat trimmed
  • Kosher salt and black pepper
  • 1 large onion, halved
  • 1 4 -inch piece ginger, unpeeled, halved
  • 3 cups low-sodium vegetable broth (or beef broth)
  • 5 star anise pods
  • 1 cinnamon stick
  • 4 scallions
  • 2 jalapeno peppers (diced)
  • Fresh cilantro, chopped (for garnish)
  • 3 tablespoons fish sauce
  • 1 cup fresh bean sprouts

Instructions

  1. Boil Lo Mein noodles for 10-15 minutes or until tender. Drain the noodles and rinse in cold water. (prepare the noodles as the label directs if needed).
  2. Meanwhile, thinly slice the scallions and jalapenos (remove seeds for less heat). Cut the ginger in half (thumb size) and peel skin, then set aside.
  3. Poke the meat all over with a fork to tenderize it and season with salt, sugar and pepper.
  4. In a large pot over medium high heat, add olive oil, sear the meat until charred but still rare, prepare for about 5 minutes, then transfer to a plate.
  5. Add the onion, ginger, star anise and cinnamon stick to the pot; cook for about 4 minutes.
  6. Add the broth, reduce the heat and simmer for 15-20 minutes.
  7. Add the fish sauce to the broth and boil for another 2 minutes. Discard the ginger, star anise and cinnamon stick from the broth.
  8. For serving, add noodles, beef, scallions, bean sprouts, and jalapeños in a bowl. Then pour some of the broth into the bowl until it’s half way full. Stir together. Garnish with fresh cilantro.
  9. Enjoy and make sure you tag #DinnerWithTayo, would love to see your dish.