San Francisco Cioppino

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San Francisco Cioppino

provided by Tamas Estates winery, Kimball Jones, Corporate Chef
2 pounds halibut cut in to 1 in. cubes
2 whole dungeness crabs cooked, cleaned & cracked
2 pounds shrimp peeled and deveined (keep the shells)
2 pounds mussels
2 pounds clams
1/4 cup olive oil
2 yellow onions sliced very thinly
2 red bell peppers, cored, seeds removed and sliced very thinly
3 jalapeno peppers, cored, seeds removed and sliced very thinly
6 cloves garlic, 5 minced, 1 whole
2 large cans (35 oz.) whole peeled tomatoes in puree, seeds removed, roughly chopped
2 anchovies minced
1 bottle red wine (Sangiovese)
2 quarts chicken stock
Bouquet garni with bay, black peppercorns, parsley & basil
Kosher Salt and Fresh ground black pepper to taste
11/2 cups extra virgin olive oil
1 bunch coriander
1/2 bunch Italian parsley
1 loaf pain levain sliced

Season the halibut and shrimp with salt and pepper. Let sit for 5 minutes. Bring the chicken stock to a simmer and add the shrimp. Cook the shrimp until medium rare (3-4 minutes) Add the halibut and cook until medium rare (3-4 minutes) Remove and reserve. Peel the shrimp. Roast the shrimp shells in the oven until golden brown. Add to the chicken stock with 3-4 mussels and 3-4 clams. Deglaze the roasting pan with a little red wine and add to the stock. Bring to a simmer and cook slowly for one hour. Strain.

Heat the 1/4 cup of oil in a non corrosive pot over medium heat. Turn the heat to low and add the onion, bell pepper and jalapeno. Cook slowly until the vegetables start to caramelize a little on the bottom of the pot. Stir every few minutes. Add the minced garlic and stir for 30 seconds. Add the rest of the red wine, anchovies and scrape the bottom thoroughly. Bring to a simmer and reduce by half. Add the stock, tomatoes and bouquet garni. Cook for 2 hours at a low simmer. Season with salt and pepper.

Remove the leaves from the corriander and parsley and place them in a blender with the 1 cup of the extra virgin olive oil. Puree on high speed until well blended. The herbs should be very fine. Season with salt and pepper.Brush the slices of pain levain with the remaining olive oil. Grill until golden brown. Rub with the whole clove of garlic.

To Serve: Heat the liquid base. Add the remaining mussels, clams, and the crab. As the mussels and clams start to open add the reserved shrimp and halibut. Bring to a simmer. divide among 12 large bowls. Drizzle with the oil. Cut the grilled bread on a severe angle and place around the outside of the bowl. Serve immediately.

Serves 12.

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