California Coastal Cioppino
Serves: 5
Meagan Lindgren
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
43
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1.5 cups
Onion (roughly chopped)3 cup
Carrot (roughly chopped)12
Basil Leaves1 clove
Garlic (cut in 1/2)1 pinch
Chili Flakes1.5 quarts
Tomatoes (peeled, seeded ripe, chopped)1 tsp
Kosher Salt1 tsp
Black Pepper2 cups
Red Wine2 cups
White Wine1 pinch
Saffron Threads (crushed)3 cups
Fish Stock10 cups
Base (cioppino)1 tsp
Juice (yuzu)1
Egg Yolk1 tsp
Dijon Mustard1 tbsp
Butter (melted)1 pinch
SaltDirections:
1
Tomato Sauce Base: Heat a large saucepan and add olive oil and anchovies
2
Stir anchovies into hot oil to dissolve
3
Add onions, celery and carrots and begin to cook until they begin to brown
4
Add basil leaves, garlic and chili flakes and sweat to release their aromas
5
Add sachet and tomatoes, season with salt and pepper
6
Simmer for 45 minutes until vegetables are tender enough to easily crush with a fork
7
Remove sachet and pass sauce through a fine food mill
8
Reserve for Cioppino Base
9
Cioppino Base: Combine wines and saffron
10
Reduce wine by half
11
Add fish stock and tomato sauce, bring to a simmer to combine flavors
12
Check seasoning
13
Adjust if necessary
14
Spot Prawns: Place Cioppino Base
15
In a large straight-sided pot
16
Heat to just below a simmer
17
Add fish, clams, mussels, crab and shrimp tails to pot
18
Cover and steam/poach briefly to cook and heat through each item
19
Clams and mussels should be now open; fish and shrimp should turn opaque
20
Add calamari for the last minute of cooking
21
Discard any clams or mussels that do not have beautiful plump meats
22
Main Dish: Heat about 6 inches of oil to 365 degrees F
23
Clean back apron of shrimp head and clean inside tail end of head
24
Dredge shrimp heads in potato starch lightly and fry 3 minutes until very crisp and golden
25
Drain briefly, split in 2 and season with salt and pepper
26
Hold warm for service
27
Spicy Shrimp Rouille: Soak bread cubes in fish broth and place all ingredients except oil in blender
28
Puree ingredients into a paste
29
Pour in the oil slowly, while blending, to make a thick fluffy mayonnaise sauce
30
Rustic Crostini: Rub bread with cut garlic clove and brush with melted butter and olive oil
31
Sprinkle with parsley, salt and pepper and toast to golden brown in oven or toaster oven
32
Cioppino Assembly: Ladle Cioppino sauce into hot serving dishes
33
Arrange fish items on each dish from the back of the dish to the front
34
Lean crostini against 2 pieces of sea bass
35
Arrange 3 split fried shrimp heads against crostini and face forward and upright
36
Add 1 mussel shell and mussel meats, and 1 clam shell and clam meats
37
Add peeled shrimp tails, last piece of fish, calamari and peeled crab legs
38
Top with chopped parsley, cover and serve
39
Serve with lemons and Spicy Rouille sauce on side