Cioppino served with Sourdough Bread

Total Time:
1 hr 35 min
Prep:
45 min
Cook:
50 min

Yield:
6 servings
Level:
Intermediate

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
  • 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
  • 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.

Essence (Emeril's Creole Seasoning):
  • 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.


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