Seafood Cioppino
Yield: servings
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 cup Spanish onion diced
- ½ cup shallot minced
- 3 cloves garlic minced
- 1 tsp salt
- ¾ tbsp chopped long red chilies / jalapeno
- ¼ cup tomato paste
- 1 cup dry white wine like unoaked Chardonnay or Chablis
- 1 x 28 ounce can crushed tomatoes
- 1 bay leaf
- 3 cups fish stock
- ½ pound uncooked shrimp peeled and deveined (21/25 sizing)
- ½ pound halibut fillet cut into 2-inch chunks
- ½ pound manila clams scrubbed
- ½ pound mussels scrubbed and debearded
- ½ cup chopped flat leaf parsley for garnish
- Salt
- ½ cup softened unsalted butter
- 4 cloves garlic minced
- 8 anchovies packed in oil drained, and minced
- ½ teaspoon smoked paprika
- ½ teaspoon AND ¼ cup lemon juice
- Kosher salt to taste
- 2 slices sourdough bread
Instructions
- Heat the oil in your 5L pot medium heat. Add the onions, and shallots, and sauté until soft, approximately 4-5 minutes. Add the garlic and red pepper flakes and continue to sauté for 2 more minutes.
- Stir in the tomato paste and cook it out for 2-3 minutes, until it has darkened in color. Deglaze with white wine and briefly reduce, and then add the crushed tomatoes, bay leaf and fish stock. Reduce heat and cover for 30 minutes.
- While the soup is cooking, combine the butter, garlic, anchovies, paprika, and lemon juice in a mixing bowl. Adjust the seasoning with kosher salt to taste. Using a spatula, remove the butter from the bowl, and transfer to a sheet of plastic wrap. Roll the butter into a cylinder and place in fridge to chill.
- Once the soup has finished cooking, add the clams and mussels to the pot and cook for 5 minutes. Discard any clams or mussels that have not opened. Add the halibut and shrimp and simmer for 5 minutes until the fish is cooked through.
- Place the grilling pan on high heat until it begins to smoke. Place 2 slices of sourdough bread in the pan and toast until lightly charred on both sides. Spread a slice of the anchovy butter on the bread.
- Adjust the seasoning with salt and lemon juice, and garnish with chopped parsley.
Chef's Tips
Try using other firm fish such as salmon instead of halibut. Firm fish is best for this dish as it does not break apart as easily.
Make sure to discard and shellfish that have not opened.
For all your seafood needs, visit Pelican Seafood Market at 1500 Bank Street. That’s where our Chefs shop.
Make sure to discard and shellfish that have not opened.
For all your seafood needs, visit Pelican Seafood Market at 1500 Bank Street. That’s where our Chefs shop.
