Summer Cioppino
I prepared this cioppino just last night with some local dorado and yellowtail we have been catching offshore of San Diego. It was very good. This recipe has two parts. First, the preparation of the cioppino broth; then, the addition of the various seafoods. The recipe serves eight.
INGREDIENTS:
¼ cup olive oil
1 TBSP chopped garlic
2 diced onions
1 diced green pepper
1 TSP red chili flakes
2 cups clam juice
6 sprigs whole fresh thyme
3 TBSP tomato paste
1 cup chardonnay
Kosher salt
Freshly ground black pepper
32 ounces chopped-canned plum tomatoes
INSTRUCTIONS:
* In a large stock pot, heat the olive oil and add the onions, peppers, garlic, whole thyme and red chili flakes. Simmer for 10 minutes until softened.
* Add the chardonnay, clam juice and diced plum tomatoes, and simmer uncovered for 30 minutes to allow it to reduce a bit.
* Add the tomato paste and simmer another 30 minutes. Check for seasoning and add kosher salt and black pepper as needed.
* Hold on a back burner on low.
INGREDIENTS:
1 1.5-pound lobster, steamed, meat removed and rough-chopped
1 pound local yellowtail or dorado, large dice, seasoned with salt and pepper
1 pound (21 to 25 count) shrimp, peeled, with tail off
1 pound black mussels, rinsed, with beard removed (toss out any open mussels)
1 pound littleneck clams, rinsed
1 pound crab legs
½-pound sea scallops
1 bunch chopped parsley
1 fresh baguette
INSTRUCTIONS:
* Heat the cioppino broth up and add all the seafood listed above. Simmer for 15 minutes until all the clams and mussels have opened. Add the chopped parsley and ladle into large bowls and serve with fresh bread.
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About the Chef — Steve Black attended Johnson & Wales University in Providence, Rhode Island, and began his hotel career at the Sheraton Boston Hotel & Towers in 1984. In 1990, Chef Black traveled abroad to Strasbourg, France, where he had the opportunity to work with several 5-Star Michelin Chefs. Returning to the U.S. in 1992, he moved to San Diego, California, and joined the culinary teams at the La Costa Resort & Spa and at the Hyatt La Jolla Aventine. In 1993, he became the Executive Chef at the Sheraton Hotel & Marina on Harbor Island. During his off time, Steve fishes the offshore waters from San Clemente Island down to Ensenada and everywhere in between from his 25-foot Boston Whaler Revenge.
