Christmas圣诞New Year新年American美式
Seafood Cioppino旧金山海鲜番茄锅
A 6-serving recipe with a 50-minute beginner workflow, exact seasoning and visible checkpoints.虾、白鱼与海鲜在番茄和白葡萄酒汤里煮熟，按易熟程度先后下锅。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- Cut 1 lb / 450 g firm white fish (cod or halibut) into 4-cm chunks. Peel and devein 1 lb / 450 g shrimp. Slice ½ lb / 225 g cleaned squid into 1-cm rings (or use mixed seafood). Dice 1 large onion; slice 4 garlic cloves. Measure 2 tbsp olive oil, 1 cup dry white wine (or 1 cup broth for alcohol-free), one 28-oz / 800-g can crushed tomatoes, 2 cups water and ¾ tsp fine salt. Slice and toast 1 baguette.1磅（450克）结实白鱼（鳕鱼或比目鱼）切4厘米块。1磅（450克）虾去壳去虾线。½磅（225克）洗净鱿鱼切1厘米圈（或用混合海鲜）。1个大洋葱切丁，4瓣蒜切片。量2大匙橄榄油、1杯干白葡萄酒（不用酒可换1杯高汤）、1罐28盎司（800克）番茄碎、2杯水、¾小匙细盐。1根法棍切片烤脆。
Written for 6 servings · cooking more? Use batches按 6 人份写 · 加量请分批按 6 人份寫 · 加量請分批Para 6 porciones · si haces más, por tandas6인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 6 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方6人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
- Thaw frozen shrimp overnight in the refrigerator, or in a sealed bag in cold water for 15–30 minutes, changing the water every 15 minutes. Never thaw in warm water.冷冻虾放冰箱解冻一夜，或装密封袋泡冷水15–30分钟，每15分钟换水；不用温水解冻。
Ingredients食材
- Shrimp虾1 lb磅
- White fish白鱼1 lb磅
- Squid / mixed seafood鱿鱼/海鲜0.5 lb磅
- Canned tomatoes番茄罐头28 oz盎司
- White wine白葡萄酒1 cup杯
- Onion洋葱1 large个大的
- Garlic大蒜4 cloves瓣
- Baguette法棍1 loaf条
- Fine salt细盐0.75 tsp小勺
- Olive oil橄榄油2 tbsp大勺
Method做法
Put the onion and garlic into the oil in a 5-quart Dutch oven and cook until soft.
5升锅里倒油，下洋葱和蒜炒软。
The onion is translucent with soft edges, not blackened.洋葱半透明、边缘软，不发黑。
Common mistake & quick fix容易错在哪，怎么补救
If browning before soft, lower heat and add 1 tbsp water; stir to loosen the bottom.蔬菜还没软就开始变褐时，调小火，加1大匙水，铲起粘在锅底的食材。
Pour in the wine and let it bubble.
倒入白葡萄酒，煮到滚。
The liquid has reduced by about half and smells less sharp.液体收至约一半，酸冲味变淡。
Common mistake & quick fix容易错在哪，怎么补救
If it reduces too far, add 2 tbsp water. Keep a steady simmer, not a hard boil.收过头就加2大匙水；保持小滚，不要大滚。
Add the tomatoes, water, and salt, then simmer, scraping the bottom every 5 minutes so nothing sticks.
加番茄、水和盐，小火煮，每5分钟刮一下锅底，别让东西粘住。
Small bubbles break gently across the surface.表面轻轻冒小泡。
Common mistake & quick fix容易错在哪，怎么补救
If bubbling hard, lower the heat. Scrape the bottom every 5 minutes so nothing sticks.滚得太猛就调小火；每5分钟刮一次锅底防粘。
Add the fish and squid and let them simmer without stirring.
放入鱼块和鱿鱼，小火煮着，别搅。
The fish flakes easily with a fork and reads 145°F (63°C) in the thickest part.鱼肉用叉一拨就散，最厚处达到145°F (63°C)。
Common mistake & quick fix容易错在哪，怎么补救
If below 145°F (63°C), cook 2 more minutes and measure again.未到145°F (63°C)，就继续加热2分钟，再测中心温度。
Add the shrimp and simmer until just done.
加虾，小火煮到刚熟。
The shrimp are pink and opaque all the way through and curled into a loose C.虾全部变粉、不透明，卷成松C形。
Common mistake & quick fix容易错在哪，怎么补救
Cut the thickest one open; if any gray translucent center remains, cook 1 more minute. Tight O shape means overcooked.切开最粗的一只，中心仍灰透明就再煮1分钟；卷成O形是煮过头。
Ladle into 6 bowls and serve with the toasted baguette.
盛到6只碗里，配烤法棍上桌。
Common mistake & quick fix容易错在哪，怎么补救
Squid cooked longer than 5 minutes turns rubbery; serve right away. Eat seafood leftovers within 2 days.鱿鱼煮超过5分钟会变韧，立刻吃。海鲜剩菜2天内吃完。
Know your ingredients认识食材
Ingredients explained食材讲解
Shrimp虾Quick lean protein. Buy frozen, shell-on for best texture; thaw in cold water, pat dry.快熟低脂蛋白。买带壳冷冻的口感更好；冷水解冻、擦干。
Canned tomatoes番茄罐头Picked ripe, often better than winter fresh. San Marzano–style whole tomatoes are sweetest.熟透才装罐，冬天常比鲜番茄好。整颗圣马扎诺型最甜。
White wine白葡萄酒Dry white (Sauvignon Blanc, Pinot Grigio) deglazes pans; cook it down to remove the raw alcohol taste.干白（长相思、灰皮诺）用来洗锅收汁；煮到收浓，去掉生酒味。
Onion洋葱Flavor base of most savory cooking. Yellow for cooking, red raw. Firm, dry skins = fresh.咸味菜的底味。黄洋葱做菜，紫洋葱生吃。外皮干、紧实为新鲜。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Baguette法棍For bánh mì choose a light, airy baguette with a thin crackly crust; re-crisp 5 min in the oven.做越南法棍三明治要选轻盈、薄脆皮的法棍；烤箱回烤5分钟更脆。
Fine salt细盐Kosher salt (Diamond Crystal) is less salty by volume than table salt; use about half if swapping to table salt.犹太盐（Diamond Crystal）按体积比食盐淡；换成食盐时约减半。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
- 5-liter pot, ladle, food thermometer5升锅、汤勺、食品温度计
Make it a balanced meal营养搭配建议
For serving ideas, see the suggested recipes below. These are separate dishes with additional ingredients and preparation time.汤里已有鱼、虾和鱿鱼，可配菜谱中的法棍，再按需要另添一份清爽沙拉。额外沙拉需另备食材。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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