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. |