Monday, January 30, 2012

Pseudo Cioppino

After my trip to the Bay Area, I wanted to try and make a pseudo cioppino for the parents. The flavors were pretty delicious, but I should have followed Tadich Grill's method of cooking the seafood outside of the broth to keep the pieces in tact. I aimed to incorporate more flavor so I tried cooking it in the broth which shredded up all the pieces. Still hella delicious though...

1 onion diced
1 fennel bulb diced, fronds saved
6 cloves garlic minced
3 cups Fish Stock
1 cup Clam juice
1 28 oz can crushed tomatoes
White Wine
Olive Oil
12 Cockles
12 Mussels
1 Branzino Head
1/2 pound cod filet
12 Shrimp de-veined, shells reserved
Salt and Pepper
Extra Virgin Olive Oil
1 Baguette

1) Sautee the vegetables in a stock pot in extra virgin olive oil over medium heat until soft - onions, fennel, 1/2 garlic for about 5-10 minutes.

2) Add the white wine to deglaze for 5-10 minutes.

3) Add the fish stock, tomatoes, shrimp shells, and clam juice and cook for 30 minutes. Remove shrimp shells and squeeze out extra juice back into the pot.

4) Make the garlic bread. Blitz together butter 3 cloves minced garlic. Smear garlic butter over baguette split in half, season with salt and pepper, and top with parmiggiano reggiano. Cook in a 350F oven for 10-15 minutes until golden brown.

5) Cook the fish, mussels, and clams in a separate saute pan over medium high heat adding the cioppino broth. To be picky you can cook each individually to the perfect temp. Mussels till they open, reserve. Clams till they open, reserve. Then fish for 8 minutes in the saute pan. The last couple of minutes poach the shrimp in the stockpot and add to the sautee pan. Add it all back to the saute pan and warm through. To plate, serve the seafood with some broth (not a lot) top with extra virgin olive oil, and fennel fronds. Enjoy with the garlic bread!

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