Pacific Nw Cioppino With Rockfish Salmon Mussels And Dungeness Crab Cake Recipes

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NORTHWEST CIOPPINO



Northwest Cioppino image

CIOPPINO, THE CLASSIC ITALIAN-AMERICAN FISH STEW for which San Francisco is famous, takes on a new life in the Northwest, with fennel and a hint of anchovy to boost the flavor. The mashed avocado is used as a thickener and adds a richness to the dish, but it's optional. We use a variety of seafood, but feel free to use whatever is fresh in your fish market. We like to use true cod, also known as Pacific cod, because of its flaky texture and mild flavor. (Pacific cod is preferable to Atlantic cod, an overfished species.) True cod is often available frozen. If you find it fresh ask your fishmonger to bone it for you.

Yield serves 6 to 8

Number Of Ingredients 18

1 tablespoon extra-virgin olive oil
6 garlic cloves, chopped
1 medium yellow onion, chopped
1/2 green bell pepper, chopped
2 8-ounce bottles clam juice
2 tablespoons freshly squeezed lemon juice
4 cups Marinara Sauce with Fresh Herbs (page 241) or store-bought marinara sauce
1/2 teaspoon kosher salt
1 teaspoon red pepper flakes (see Note)
1/4 teaspoon freshly ground black pepper, or more to taste
1/2 avocado, mashed
1 teaspoon anchovy paste
1/2 fennel bulb, cored and roughly chopped
8 ounces skinless cod or other meaty white fish fillet, cut into 1-inch cubes
5 ounces bay scallops
8 ounces large prawns, peeled and deveined
1 pound Manila clams, scrubbed
1 pound mussels, scrubbed and debearded

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the garlic, onion, and bell pepper and cook until the onion is just translucent, about 3 minutes. Add the clam juice and lemon juice and stir to combine. Add the marinara sauce, salt, red pepper flakes, black pepper, avocado, anchovy paste, and fennel and stir. Simmer the mixture for 5 minutes, stirring occasionally.
  • Carefully place the cod, scallops, prawns, clams, and mussels in the pot. Cover and cook over medium heat for about 5 minutes, or until the prawns turn pink and the clams and mussels open. Remove the pan from the heat, discarding any unopened clams and mussels.
  • Ladle the cioppino into large bowls, garnishing each with black pepper, if desired. Serve hot.

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