13 December, 2020

San Francisco Style Cioppino

Posted in : Seafood on December 13, 2020 by : Brian

A seafood extravaganza in your mouth! But the real MVP might be the dill butter sourdough bread to sop up all that broth. Choose your own seafood, but the classics are clams, mussels, shrimp, crab, and salmon or halibut.

Choice of Seafood: Clams, Mussels, Shrimp, Crab Claws, Salmon, Halibut, Scallops, Lobster or Langostine.

12 c Water
2 c Lobster Stock
28 oz Can San Marzano Crushed Tomatoes
1 Shallot, minced
4 cloves Garlic, minced
8 oz Clam Juice
1 1/2 c Dry White Wine
1 tsp Anchovy Paste
2 Bay Leaves
1 tsp Dried Oregano
1 tsp Red Pepper Flakes
Salt/Pepper
Olive Oil

1 tbsp Parsley (for garnish)
2 tbsp Dill, chopped
1 stick Butter (room temp)
1 loaf Sourdough Bread (sliced)

STEP 1:
In a large stock pot, saute the shallot and garlic in olive oil. Season with salt/pepper. Once transluscent, add the red pepper flakes, and oregano. Cook for one minute more.

STEP 2:
Add the wine and reduce by half, deglazing the pot with a wooden spoon. Then add the crushed tomatoes, water, clam juice, anchovy paste, lobster stock and bay leaves. Simmer on low for 30 minutes, stirring occasionally. Add salt/pepper to taste. Meanwhile, cut fish fillets into large chinks, season, and sear in a saute pan. Set aside.

STEP 3:
Add the crab and lobster. Let simmer for 10 minutes.

STEP 4:
Add the shrimp and scallops. Let simmer for 10 more minutes.

STEP 5:
Add the clams, mussels, and seared fish. Turn off heat. Let sit for 10 more minutes. Serve and garnish with parsley.

BREAD:
Combine room temperature butter with dill. Spread on bread, and toast butter side down in a saute pan. Serve with cioppino. Garnish with parsley.