Ingredients
Tomato Sauce Base:
- 2 ounces extra-virgin olive oil
- 4 anchovy fillets
- 1 1/2 cups roughly chopped onions
- 3/4 cup roughly chopped celery, and a few leaves
- 3/4 cup roughly chopped carrots
- 12 basil leaves
- 2 tablespoons minced garlic
- Pinch chili flakes
- Cheesecloth sachet, filled with 1 rosemary sprig, 1 oregano sprig, 1 thyme sprig, 1 bay leaf, 1 teaspoon fennel seed
- 1 1/2 quarts peeled, seeded ripe tomatoes, chopped
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
Cioppino Base:
- 2 cups red wine
- 2 cups white wine
- Pinch saffron threads, crushed
- 3 cups fish stock
- 6 cups tomato sauce base
- Spot Prawns and Seafood
- 10 cups cioppino base
- 18 (1-ounce) medallions white sea bass
- 2 dozen manila clams
- 2 doze black mussels
- 6 claws, 6 legs Dungeness crab, cooked
- 12 spot prawn tails, vein removed
- 18 tentacles, 3 small tubes calamari, cleaned, tubes cut in 1/2-inch pieces
Main Dish:
- Rice bran oil
- 12 spot prawn heads
- Potato starch, for dusting
- Pinch kosher salt
- Freshly ground black pepper
Spicy Shrimp Rouille:
- 1 1/2 cups French bread cubed, no crust
- 1/2 cup cold fish broth
- 6 livers from shrimp heads, lightly sauteed
- 1/2 teaspoon garlic, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon togarashi spice (also known as Japanese 7 spice)
- 1/2 teaspoon chili sauce (recommended: Sriracha)
- 1/2 teaspoon yuzu juice
- 1 egg yolk
- 1/2 teaspoon Dijon mustard
- 1 cup extra-virgin olive oil
Rustic Crostini:
- 6 thick slices sourdough bread
- 1 clove garlic, cut in 1/2
- 1 tablespoon butter, melted
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon chopped parsley leaves
- Pinch salt and freshly ground black pepper
Cioppino Assembly:
- Cioppino Sauce
- Cooked Seafood
- Rustic Crostini
- Pinch chopped Italian parsley leaves
- 6 lemon halves
- Spicy Shrimp Rouille
Tomato Sauce Base:
Description
Food Network Invites You To Try This California Coastal Cioppino Recipe From Food Network Challenge.
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