Imagine unwrapping a steaming packet of oceanic delights, where succulent seafood mingles with vibrant cherry tomatoes and aromatic herbs, creating a culinary experience that transports you straight to the Italian coastline. This Cioppino Seafood en Papillote isn't just a meal—it's a theatrical performance of flavors that will transform your dinner table into a gourmet restaurant, all with minimal effort and maximum wow factor!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb mixed seafood (shrimp, mussels, fish)
- 1 cup cherry tomatoes, halved
- 1/2 cup white wine
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Parchment paper for wrapping
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your cioppino seafood cooks evenly and quickly when placed in the oven.
- Prepare the parchment paper by cutting four large rectangles, each about 12x16 inches. This will create individual packets for each serving of cioppino seafood.
- In a mixing bowl, combine the mixed seafood, halved cherry tomatoes, minced garlic, and chopped parsley. Gently toss the ingredients together to ensure they are evenly mixed.
- Add the white wine to the seafood mixture, followed by salt and pepper to taste. Stir well to incorporate the flavors, allowing the seafood to marinate for a few minutes while you prepare the parchment packets.
- Take one piece of parchment paper and place a portion of the seafood mixture in the center. Make sure to leave enough space around the edges to fold the parchment over.
- Fold the parchment paper over the seafood mixture, creating a half-moon shape. Starting at one end, begin folding the edges over tightly to seal the packet, making sure there are no openings for steam to escape.
- Repeat the process for the remaining seafood mixture, creating a total of four sealed parchment packets.
- Place the parchment packets on a baking sheet and transfer them to the preheated oven. Bake for about 20-25 minutes, or until the seafood is cooked through and the packets are puffed up.
- Once cooked, carefully remove the baking sheet from the oven. Let the packets sit for a few minutes before opening, as the steam inside will be very hot.
- To serve, carefully cut open each parchment packet, allowing the aromatic steam to escape. Serve the cioppino seafood directly in the parchment or transfer to bowls, garnishing with additional fresh parsley if desired.
Tips
- Choose Fresh Seafood: The key to an exceptional dish is using the freshest seafood possible. Mix different types like shrimp, mussels, and white fish for a complex flavor profile.
- Seal Packets Carefully: Ensure your parchment paper packets are tightly sealed to trap steam and flavors. This method, known as "en papillote", helps the seafood cook gently and stay incredibly moist.
- Don't Overcook: Seafood cooks quickly. Watch your cooking time closely—20-25 minutes is perfect to prevent rubbery textures.
- Wine Matters: Use a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor infusion.
- Serve Immediately: These packets are best enjoyed right after opening to experience the full aromatic steam and peak flavor.
Nutrition Facts
Calories: 136kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 75mg
