MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fourth Street Grill's Cioppino
Categories: Seafood, Shellfish, Chilies, Wine, Citrus
Yield: 8 Servings

MMMMM--------------------------CROUTONS-------------------------------
1 Head garlic; broken apart
1 c Light olive oil
40 sl (thin) baguette

MMMMM--------------------------ROUILLE-------------------------------
4 cl Garlic
2 Red jalapenos; roasted,
- peeled, seeded
2 ts Cayenne; lightly toasted
1 Egg yolk
1 c Extra virgin olive oil
Lemon juice
Salt

MMMMM--------------------------CIOPPINO-------------------------------
1 c Chopped, drained, seeded
- tomatoes
1 tb Extra virgin olive oil
Fresh ground black pepper
6 c Rich fish stock
1 tb Saffron threads; toasted,
- pulverized
Zest of 1/2 orange
Light olive oil for
- sauteing
1/2 c Julienned fresh fennel
1 c Julienned leeks
1 c Julienned carrots
2 tb Minced shallots
1 tb Minced garlic
3 oz Pernod
24 Manila clams; scrubbed
2 Fresh killed Dungeness
- crabs; cleaned, quartered,
- lightly cracked
32 Mussels; scrubbed,
- debearded
2 lb Squid; cleaned, in 1/2"
- rings
Salt

This cioppino comes from Amey Shaw, who was chef at
Berkeley's Fourth Street Grill when she created this
version of a Bay Area classic. The stew is brimming with
seafood - Dungeness crab, mussels, clams and squid -
simmered in a saffron-laced broth. Each serving is
garnished with croutons and a fiery-garlicky rouille.
Clearly, this cioppino is not for the faint of heart.

To prepare the croutons: Preheat the oven to 350°F. To
make the garlic oil, grind the whole head of garlic,
including the skins, in a blender or food processor.
Strain through a fine sieve and add to the oil.

Place the thin slices of baguette in a large mixing bowl
and pour in enough garlic oil to coat thoroughly. Toss
gently. Arrange on a baking sheet and bake for 10 minutes,
or until golden brown. Let cool.

To prepare the rouille: Mash the garlic in a mortar with
the peppers and the cayenne until they form a paste.
Transfer the mixture to a bowl. Add the egg yolk and whisk
to combine. Slowly drizzle in the olive oil, drop by drop,
whisking constantly until an emulsion begins to form. When
all the oil is absorbed, taste and season with lemon juice
and salt. Refrigerate until ready to use.

To prepare the cioppino: Preheat oven to 400 degrees.
Place well-drained tomatoes in a layer on a baking sheet
and drizzle with olive oil and sprinkle with black pepper.
Roast for 30 minutes, or until lightly caramelized.

Combine the stock, tomatoes, saffron and orange zest in a
large kettle over low heat. Set aside and keep warm.

Put enough olive oil to cover the bottom in a large
skillet and place over medium heat. Add the fennel, leeks
and carrots and cook about 2 minutes. Add the shallots and
cook a minute more. Add the garlic, turn the heat to high,
and add the Pernod and flame if possible. Add the fish
stock combination, the clams and the crab. Cover tightly.
After about 2 minutes add mussels and cover. As soon as
the mussels and clams have opened, reduce heat to simmer.

Have 8 large soup bowls warmed and arrange all the
shellfish, with a quarter crab, 4 mussels and 3 clams in
each bowl.

Add the squid to the broth and let cook for 30 seconds.
Taste the broth and season with salt. Arrange the squid in
the bowls. Arrange 4 croutons upright in each bowl. Top a
fifth with a tablespoon of rouille and place flat in the
bowl. Carefully pour in broth and vegetables and serve
immediately. Pass additional rouille at the table.

Serves 8

URL: http://sfgate.com

MM Format by Dave Drum - 20 December 2009

Uncle Dirty Dave's Archives

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