los angeles guest suites

 

pom couscous

pom steak

oftt

Feast of the Seven Fishes Cioppino

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

Beef Back in Style at Covent Garden's Hawksmoor
London - British Isles
by Nancy Ellison

hawksmoormainSince (finally) it has been discovered that the fat in beef – oleic acid – is the same heart healthy fat that is found in olive oil, and since fat in beef actually decreases heart-disease risk...

Read more...
The Eastside Grill
New England
by Lisa Dinsmore

eastside-grill-logo.jpgWhile back home in Massachusetts for my father's 70th birthday – which is so hard to believe – my husband, older sister Sue and I wanted to take him out one night for a first-class, adult meal...

Read more...
Noah's Arzak
Europe
by Bruce Cormicle

arzakoutside.jpgDateline 2011:  San Sebastian, Spain – 3 Star Michelin "Arzak"
(Number 8 in the Top Fifty Restaurant's of the World poll)

God may have texted Noah to board the Ark with his family, seven pairs...

Read more...
sugarFIX at sugarFISH in Downtown LA
Los Angeles
by Anna Harari & Maia Harari

ImageLast night, we had an eating contest at the newest sugarFISH location downtown. Obviously, Maia won, but her dress was a lot stretchier than Anna's. We each ordered "The Nozawa" (the largest of...

Read more...