oftt

Feast of the Seven Fishes Cioppino

by Lisa
Print Email

3 tablespoons olive oil
2 yellow onions, finely chopped
1 large fennel bulb, cored and thinly sliced, fronds reserved for garnish
4 garlic cloves, finely chopped
coarse salt
2 tablespoons tomato paste
1 teaspoon crushed red-pepper flakes
1/4 cup Pernod
1-1/2 cups dry white wine, such as Pinot Grigio
1 28-ounce can diced tomatoes in juice
2 cups clam juice (from 2 8-ounce bottles)
5 cups fish stock or water
1 bay leaf
12 little neck clams (about 1 to 1-1/2 pounds), scrubbed
24 mussels (about 1 pound), scrubbed and debearded
1 (1-pound) King crab leg (defrosted, if frozen), scrubbed and cut into 3-inch sections
1 pound scallops (about 12), abductor muscle removed
1 pound assorted firm, white-fleshed fish fillets, such as tilapia, catfish, halibut, and/or cod, cut into 1-1/2-inch pieces
1 pound medium shrimp (about 30), deveined, shells intact
Sourdough bread, for serving

Warm oil in a vary large pot over medium heat. Add onions, fennel, and garlic. Season with salt. Sauté until vegetables are soft and translucent, about 10 minutes. Add red-pepper flakes. Stir in tomato paste. Add Pernod and wine and bring to a boil. Simmer vigorously for 5 minutes to cook off alcohol.

Add tomatoes with their juice, clam juice, fish stock, and bay leaf. Bring back to a simmer. Reduce heat to low. Cover and simmer for 30 minutes. Check seasoning.

Add clams, mussels, and crab. Cover and cook until clams and mussels begin to open, about 5 minutes.

Season scallops, fish, and shrimp with salt and nestle in stew. Cover and cook just until scallops and fish have turned opaque and shrimp pink, about 5 minutes. Check seasoning. Stir very carefully so not to break up fish.

To serve, divide seafood into bowls and ladle over with broth and vegetables. Garnish with fennel fronds and serve with sourdough bread.

Yield: 6 servings.

 

- Courtesy of Joseph Erdos

 

restaurant news

Miss Macaron
New York
by Alexis Siemons

bisous1.jpgI've never been the type to have a candy drawer or crave chocolate. Growing up, I would rather have a savory snack than give myself a sugar rush. There was one sweet spoonful that sent me...

Read more...
Bastide, in a class of its own
Los Angeles
by Irene Virbila

Under chef Walter Manzke, the Melrose Place restaurant's third incarnation is quite the experience.

champagne-cork-popping.jpg The blue door, shuttered for more than a year and a half, is open once again, and the stage...

Read more...
The Waffle House
Southern States
by Ann Nichols

sign.jpg The Waffle House is sort of the unofficial flower of the Southern Interstate exit. Driving North from the Gulf Coast on I-65 for the past two years, I have seen the yellow signs blossoming in...

Read more...
Main Street Bakery & Cafe
Colorado
by Haley Schultheis

mainstreetbakery.jpgIf there is one type of restaurant certain to make a list of things I adore, it’s a cozy bakery and café. There is a peaceful and neighborly feel about such a place. Yes, Tiffany’s is to Holly...

Read more...