This Fresh Seafood Cioppino dish has been a staple at Joe Fortes since its opening in 1985 and is available all year round. You can substitute halibut or salmon with other fish as long as it has a firm texture. Your local fishmonger will be able to help with your selections. Enjoy!
Joe’s Fresh Seafood Cioppino
Suggestions: When first placing the fish and shellfish into the simmering broth, stir it gently to coat all the seafood with the broth. Cover and let it cook. If you over stir it, the fish will break into little bits.
Portioning the seafood into serving dishes can be tedious. Therefore, I recommend placing the pot in the center of the table and letting everyone serve themselves.
Yield Serves 6
Ingredients:
-45ml Olive oil
-180ml White onions, julienned
-180ml Carrots, julienned
-180ml Leeks, white part only julienned
-180ml Celery julienned
-180ml Fennel bulb, julienned
-1 clove Fresh garlic, minced
-5ml Fennel seeds
-5ml Fresh thyme leaves
-240ml Tomato paste
-5ml Sambal oelek
-pinch Saffron
-2L Fish stock, homemade or a good quality one purchased from a stock market
-300g Fresh salmon, skinless, boneless, cut into 1 inch cubes
-300g Fresh halibut, skinless, boneless, cut into 1 inch cubes
-2lb Fresh whole Dungeness crab, cooked and cleaned, cut into 6 sections
-18pc Whole fresh spot prawns
-400g Fresh clams, rinsed
-400g Fresh mussels, cleaned and debearded
-7.5ml Salt
-5ml Pepper
-15ml Fresh parsley, chopped
Directions:
Heat the olive oil over medium heat in a large pot that will fit all the seafood. Add the onions, carrots, leeks, celery, fennel bulb and garlic sauté for 2-3 minutes until softened.
Add the fennel seeds, fresh thyme and tomato paste and simmer for 2-3 minutes.
Add the fish stock, saffron, sambal oelek, salt and pepper. Bring broth to a boil. Reduce heat and let simmer for 15-20 minutes. Add the salmon, halibut, crab, spot prawns, clams and mussels.
Stir gently and cover. Cook until clams and mussels open and seafood is cooked for approximately 4-6 minutes. Sprinkle the fresh chopped parsley over top.
Remove from heat and serve immediately with crusty bread on the side.
Wine Pairing Suggestion:
Dry Riesling or Pinot Noir
