Cioppino
Recipe courtesy of Colby Newman, Executive Chef of Grosse Pointe Yacht Club, Grosse Pointe Shores, Mich.
Ingredients
- extra virgin olive oil - 1/2 cup
- Spanish onion - 2, julienne
- fennel bulbs - 2, reserve frongs and stalks for garnish, julienne
- carrot - 1, large, finely chopped
- garlic cloves - 10, slivered thin
- red pepper flake - 1/2 Tbsp., adjust heat to preference
- thyme - 1/2 cup, fresh, picked
- bay leaves - 2
- tomato paste - 1/2 cup
- chardonnay - 12 fl. oz.
- whole peeled San Marzano tomatoes - 6 lbs. 6 oz, #10 can, hand crushed
- chopped sea clams - 3 lbs. 3 oz.
- seafood stock - 1 qt.
- basil - 5 stems, leaves icked and torn, stems included
- kosher salt - to taste
- fresh ground pepper - to taste
- Rouille
- extra virgin olive oil - as needed
- red bell pepper - 1/2, roasted, peeled and seeded
- egg yolk - 2
- lemon juice - 1 tsp., freshly squeezed
- olive oil - 2 cups
- saffron threads - small pinch
- kosher salt - to taste
- pepper - to taste
- Seafood
- extra virgin olive oil - as needed
- U10 Scallops - 12 ea, abductor muscle removed, patted dry
- seabass - 1 lb., skin removed, 2" chunks, patted dry
- 16/20 shrimp - 1 lb., whole, peeled and deveined, patted dry
- mussels - 1 lb., rinsed, beards removed
- manila clams - 1 lbs., rinsed
- chardonnay - 1 cup
- Garnish
- Israeli couscous - 3 oz.
- bread - 6 ea., 1/5" thick-cut, grilled
- rouille - as needed
- flat leaf parsley - as needed, chopped
- fennel fronds - as needed
Instructions
- Heat a large stockpot over medium-low heat, add oil.
- Add onion and fennel and sweat 6-8 minutes, till translucent.
- Add carrot, garlic, red pepper flake, thyme and bay leaf and continue cooking for 4-5 minutes until fragrant.
- Add tomato paste and cook stirring continuously to coat vegetables and caramelize, 2-3 minutes.
- Increase heat to medium-high and add white wine to deglaze, reduce by half.
- Add tomatoes, chopped sea clams, seafood stock, torn basil and basil stems. Bring to a boil and reduce to a simmer 30-45 minutes, stirring occasionally.
- Remove bay leaves and basil stems. Season to taste with kosher salt and black pepper. Reserve hot for plating.
For Rouille:
- In the bowl of a food processor, combine the garlic, red pepper, egg yolk, lemon juice, and saffron. Pulse until smooth, then slowly drizzle in the oil and process continuously until the mixture thickens. Season with salt and pepper.
For seafood:
- Heat a large skillet over medium heat, add enough oil to coat the bottom.
- Start by searing the scallops until evenly caramelized on one side.
- Flip the scallops and add the sea bass and shrimp, cooking to achieve some caramelization but not cooked through, approximately 2 minutes.
- Add the mussels, clams and white wine. Place a lid on the skillet and cook until mussels and clams open, approximately 2-3 minutes.
To serve:
- Amongst 6 large bowls, add 3 oz. of Israeli couscous mounded in the center.
- In each bowl, ladle 12 ounces of broth base.
- Divide the seafood evenly amongst the bowls.
- Garnish with 2 wedges of grill bread drizzled with Rouille.
- Sprinkle with parsley and fennel fronds.
