Halibut and Cioppino

Recipe courtesy Tyler Florence

Show: Tyler's UltimateEpisode: Ultimate Cioppino

Rated: 4 stars out of 5Rate itRead users' reviews (18)

RECIPE
COMMENTS & REVIEWS(18)

Cook Time:
45 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 45 min
Total:: 1 hr 0 min

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Ingredients

Halibut and Cioppino:

5 links chorizo
1 large onion
2 garlic cloves
2 ribs celery
1 (28-ounce) can tomatoes, drained, hand-crushed with juice reserved (recommended: San Marzano)
2 tablespoons all-purpose flour
1/4 bunch fresh thyme
2 bay leaves
2 cups dry red wine
4 cups low-sodium chicken stock
Salt and pepper
2 fresh Dungeness crabs (2 pounds each), cut into 6 pieces
16 littleneck clams, scrubbed
16 large uncooked shrimp, peeled and deveined
1/4 bunch Italian parsley, chopped for garnish
4 (6-ounce) halibut fillets
Kosher salt and freshly ground black pepper
Extra-virgin olive oil

Sourdough Garlic Toasts:

2 cloves garlic, minced
2 sticks unsalted butter, room temperature
2 tablespoons chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
1 loaf sourdough bread, cut in slices but still connected

Directions

Place the chorizo, onion, garlic, celery, and tomatoes in a food processor and process until the pieces are small and well ground up. Heat a Dutch oven over medium heat and add the ground chorizo and vegetables to cook until well colored and fat is rendered. Once the ground chorizo and vegetables are cooked, add the flour, thyme and bay leaves. Saute for a further 5 to 7 minutes (this forms the base of a roux). Then add the red wine, reserved tomato juice, and chicken stock. Season lightly with salt and pepper and then cover and simmer for 30 minutes. With 10 minutes to go, turn the heat up and add the crabs and clams to the broth and steam until open, discarding any un-open ones. Reduce the heat and just prior to service add the shrimp and shut off the heat so they don't get over cooked. Remove and discard bay leaves.

While the cioppino is cooking, prepare the halibut. Season the fillets with salt and pepper and fresh thyme. Heat a large nonstick saute pan and add a 2-count of olive oil. Cook fillets 4 minutes on 1 side then turn once briefly before setting on paper towels to drain.

Preheat oven to 350 degrees F.

Combine, garlic, butter, parsley, salt and pepper in a bowl and stir to combine. Smear the inside of the bread with garlic butter and toast on a sheet tray in the oven. Reserve any left over garlic-butter to serve with the cioppino.

To serve, set garlic sourdough toasts in the bottom of a flat bowl. Top with halibut then ladle over cioppino. Top with a spoonful of reserved garlic butter. Garnish with fresh flat-leaf parsley and serve.

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Comments & Reviews

recipe Halibut and Cioppino
Tammy Seattle, WA 10-17-2009
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It is the ultimate cioppino!
Rated: 5 stars out of 5

We love to entertain, live in Seattle and have access to the freshest fish, so are always looking for interesting new recipes... - this one was fabulous. IThis is the same old usual and predictable cioppino. The broth, halibut and sourdough toasts resulted in an extra special meal that got raves from our seafood loving friends. Thanks for another great recipe Tyler!Read more
recipe Halibut and Cioppino
null null, CA 06-26-2009
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killed seafood recipe
Rated: 2 stars out of 5

The chorizo did NOT work for me in this recipe. I made this when the episode first aired a while back and I'm still... disappointed at the waste of time and money.Read more
recipe Halibut and Cioppino
Angie Los Angeles, CA 03-08-2009
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They wouldn't buy in...
Rated: 3 stars out of 5

Tasty receipe and easy to make. The family couldn't buy into it. In their minds for the ingredients, cost, and a seafood... stew, they would have perfered Gumbo. They said it was good, but only make it once a year. If I make it again it will probably be just for myself.Read more
recipe Halibut and Cioppino
Dewayne Hurst, TX 12-05-2008
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Killer Seafood Recipe
Rated: 5 stars out of 5

I never miss a show. We have tried almost every recipe Tyler has presented. We rarely eat seafood, probably because we don't... prpeare it properly. We love soups and stews. By far, this is now a family staple, especially on holidays with lots of people. No one has to be tied down to the kitchen and we can all be together. We actually now have assigned each person a segment of the recipe and the do their "thing". They bring that part of the recipe to the party. It has created a great family entertainment venue. Thanks! Dewayne Hurst, TexasRead more
recipe Halibut and Cioppino
MEL Seattle, WA 09-28-2008
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Use Spanish chorizo, if at all
Rated: 4 stars out of 5

Food Network neglected to specify that the chorizo in this recipe should be SPANISH chorizo (Tyler makes this clear on the... show). Spanish and Mexican chorizo are totally different and are not interchangeable. I think the confusion comes in because most of the Food Network chefs and staff are from the East Coast, and they assume that people know they mean Spanish chorizo, whereas in the West it is much more common to find Mexican chorizo. Spanish chorizo is a type of dry cured salami; Mexican is similar to an Italian hot sausage, which has to be cooked and is usually crumbled into dishes. It's true that Spanish chorizo (or any type of non-seafood meat) is not traditional in San Francisco cioppino, but it is found combined with seafood in many classic dishes, such as Spanish paella, so I think this is an interesting variation. Also, traditional cioppino often includes some type of spiciness, and the Spanish chorizo serves that function here. It can be hard to find, so you could leave it out and instead add some other type of seafood (e.g., mussels or scallops) and a little hot chile pepper, powder, or sauce. Or you substitute linguica, kielbasa, or andouille for it (though I think the latter would add even more kick).Read more
recipe Halibut and Cioppino
Tracey Quincy, MA 09-28-2008
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Hello Tyler
Rated: 5 stars out of 5

Hello Tyler and Food Network, This station is by far one of my favorites to watch. Tyler you are certainly one of the... best on the food network, I love the way you put your recipes together, everything looks so hearty and always inviting. The halibut and cioppino recipe I saw today I will try immediately. I just wish that you would incorporate more recipes that are dairy free as I am lactose intolerant. Keep up the great work and I would love to see you have a live show one day. Sincerely, Tracey R. Boston, MARead more