Food Network: Cioppino served with Sourdough Bread

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Cioppino served with Sourdough Bread
Recipe courtesy Emeril Lagasse, 2002

Ingredients
1/4 cup olive oil
1 1/2 cups chopped yellow onions
3/4 cup chopped green bell peppers
3/4 cup chopped celery
1/4 cup chopped fennel
2 tablespoons minced garlic
1 bay leaf
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon red pepper flakes
1/2 teaspoon dried fennel seeds

1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
2 tablespoons tomato paste
1 cup dry white wine
1 (28-ounce) can crushed plum tomatoes and their juices
2 cups fish stock
1 whole Dungeness crab, quartered
1 pound clams, well scrubbed and de-bearded
1 pound mussels, well scrubbed and de-bearded
1 pound firm fish, such as halibut or snapper, cut into 1-inch cubes
1 1/2 teaspoons Essence, recipe follows
1 pound medium shrimp, shelled and deveined
1 pint oysters and their juices, picked over for shell
1/4 cup chopped fresh parsley

1/2 cup freshly grated Parmesan
1/4 cup chopped green onions, green tops only
Sourdough bread, accompaniment

Directions
In a large pot, heat the oil over medium-high heat.
Add the onions, bell peppers, and celery, and fennel, and cook, stirring, until
soft, about 4 minutes. Add the garlic, bay leaf, salt, oregano, red pepper, fennel
seeds, thyme, and black pepper, and cook, stirring, until fragrant, about 1
minute. Add the tomato paste and cook until starting to brown, about 2 minutes.
Add the white wine, stir to deglaze the pan, and cook until half of the wine is
evaporated, about 2 minutes.

Add the plum tomatoes and their juices and the fish stock and bring to a boil.

Reduce the heat and simmer, partially covered, for 30 minutes. Add the crab
quarters, clams, and mussels, and simmer until the shells open, about 6 to 7
minutes. Remove and discard any unopened shells.

Lightly season the fish and shrimp with the Essence, and add to the pot. Add the
oysters, and stir. Simmer, covered, until cooked through, about 5 minutes. Remove
from the heat and discard the bay leaf. Stir in the parsley. Ladle into large soup
bowls and sprinkle each serving with Parmesan cheese and green onions.

Serve immediately with hot bread.

Ingredients
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika

2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Directions
Combine all ingredients thoroughly and store in an
airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
Published by William and Morrow, 1993.