Halibut And Cioppino
Serves: 5
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 large
Onion2 ribs
Celery2 tbsps
All-Purpose Flour2 cups
Red Wine (dry)4 cups
Chicken Stock (low-sodium)1
Salt2 cloves
Garlic (minced)2 tbsps
Parsley (chopped flat-leaf)Directions:
1
Place the chorizo, onion, garlic, celery, and tomatoes in a food processor and process until the pieces are small and well ground up
2
Heat a Dutch oven over medium heat and add the ground chorizo and vegetables to cook until well colored and fat is rendered
3
Once the ground chorizo and vegetables are cooked, add the flour, thyme and bay leaves
4
Saute for a further 5 to 7 minutes (this forms the base of a roux)
5
Then add the red wine, reserved tomato juice, and chicken stock
6
Season lightly with salt and pepper and then cover and simmer for 30 minutes
7
With 10 minutes to go, turn the heat up and add the crabs and clams to the broth and steam until open, discarding any un-open ones
8
Reduce the heat and just prior to service add the shrimp and shut off the heat so they don't get over cooked
9
Remove and discard bay leaves
10
While the cioppino is cooking, prepare the halibut
11
Season the fillets with salt and pepper and fresh thyme
12
Heat a large nonstick saute pan and add a 2-count of olive oil
13
Cook fillets 4 minutes on 1 side then turn once briefly before setting on paper towels to drain
14
Preheat oven to 350 degrees F
15
Combine, garlic, butter, parsley, salt and pepper in a bowl and stir to combine
16
Smear the inside of the bread with garlic butter and toast on a sheet tray in the oven
17
Reserve any left over garlic-butter to serve with the cioppino
18
To serve, set garlic sourdough toasts in the bottom of a flat bowl
19
Top with halibut then ladle over cioppino
20
Top with a spoonful of reserved garlic butter
21
Garnish with fresh flat-leaf parsley and serve