Cioppino

added by hog

10 servings

medium

good for you

ingredients

all

optional: soft herbs (tarragon

chevril

chopped tarragon

chives

1 tbsp olive oil

1 each large yellow onion

small dice

3 each shallots

small dice

4 each celery stalks

small dice

2 each carrots

small dice

1 each fennel bulb

small dice

1 each red bell pepper

small dice

2 each leeks

white parts only (green tops go in the stock), small dice

6 each garlic cloves

sliced thin

2 each jalapenos

roasted in a 450F oven until soft and blistered. Skin, seed, and finely chopped

Zest of 1 lemon

1 smoked paprika

1 tsp espelette pepper

fresh ground black pepper

2 tsp fresh thyme

picked and chopped

2 tsp fresh oregano

picked and chopped

1 pureed roasted tomatoes

dry white wine

1/2 bottle

Seafood/fish stock

chili flakes

olive oil

1/4 cup

mire poix (2 cups of chopped celery

carrots and onion)

1 tsp whole coriander

5 each bay leaves

12 each black peppercorns

2 each whole dried chilies

white wine

1/4 cup

white fish bones (washed really well)

lobster paste (concentrated seafood stock)

1/4 cup

1 cup seafood stock

1 splash white wine

3 each thyme sprigs

1 each shallot

sliced

1 tbsp butter

2 PEI black mussels

scrub thoroughly. Purge under cool running water for at least 30 minutes.

2 lbs white shrimp

peel, de-vein, and rinse bodies. Save heads & shells for stock.

2 lbs halibut or another clean meaty white fish like snapper or tilapia

trim into 1.5” thick strips. Remove any bones or skin.

Salt to taste

Lemon juice

2 each baguettes

split, toasted, buttered and rubbed with garlic

cookware

Rondeau
Stock pots

	For the Cioppino
1	In a large stainless steel pot, heat ¼ cup olive oil over medium-low flame. Add all the chopped vegetables, garlic, and jalapeno, and a generous amount of salt. Gently sauté until softened (without browning), about 8 minutes.
2	Then add lemon zest, smoked paprika, espelette, black pepper, thyme, and oregano. Stir.
3	Add tomatoes and turn up flame to medium-high. Stir often for a few minutes, or until some of the liquid has evaporated. Adjust heat so the mixture is simmering.
4	Add wine and continue to simmer for 4 minutes.
5	Add about 2Q of seafood stock, or enough to make the consistency soupy. Turn up heat, bring to a boil, then reduce to simmer. Adjust herbs and spices to taste, but leave under-salted at this point.
6	Add chili flakes if you want it spicier.
7	Let simmer as long as possible until ready for the final steps.
	For the Stock
8	Using a medium-sized stock pot, heat olive oil over a medium-high flame. Sauté the mire poix until soft. Add coriander, bay, peppercorns, chilies, and any vegetable scraps (especially leek tops & parsley stems) Add white wine and reduce.
9	Add water to cover by about 3 inches and bring to a simmer – add ¼ cup of seafood paste and fish bones
10	* Skim frequently.
11	After 30 minutes, turn off heat & add any soft herbs. Let settle for 5-10 minutes, then using a ladle or small sauce pot, gently scoop out the stock and strain through a cheesecloth-lined mesh sieve.
12	* Don’t tip over the pot and just dump out the stock or you’ll get sediment in your final product.
	For the Mussels
13	Using a wide rondeau with a tight fitting lid, bring above ingredients to a boil.
14	Add mussels and reduce flame to medium, cover with lid. Check after 2 minutes and stir. Replace cover and continue to steam. Keep checking and stirring every minute or so until popped open, about 4 or 5 minutes total.
15	Keep covered off heat until ready to plate, but don’t let overcook. Don’t serve any that remain tightly shut.
16	While the mussels are steaming, season halibut and fold into the simmering cioppino, stirring gently to keep pieces intact. Season and fold in shrimp after a couple minutes, or when the halibut has turned opaque, but is still raw. Use your best judgment to finish cooking them at the same time.
17	Finish the cioppino with lemon juice to taste. Adjust seasoning one last time. Add chopped tarragon, chives, chervil, and/or basil as desired.
18	Consistency should be like a thin stew - not watery, not too thick. It should be a little spicy. Make sure the shrimp & halibut are just about cooked through when serving.
	To Serve
19	Place cooked mussels in bowls; ladle hot Cioppino over the top. Garnish with chopped parsley. Drizzle with olive oil.
20	Serve immediately with split, toasted, buttered baguette rubbed with garlic.