Halibut and Cioppino

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Picture of Halibut and Cioppino Recipe Photo: Halibut and Cioppino Recipe
Rated 4 stars out of 5
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Total Time:
1 hr 0 min
Prep
15 min
Cook
45 min
Yield:
4 servings
Level:
Easy
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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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Newest Ratings and Reviews

Read all 29 reviews

  • on May 29, 2011

    Flag

    fantastic recipe. spanish chorizo is key or you can use portuguese sausage as well. for the traditionalist brothers and sisters in NoCal, this version doesn't taste like tomato soup with seafood in it like I had at Fisherman's Wharf. It is heartier and has much more depth than the "traditional" Cioppino.

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  • on January 23, 2011

    Flag

    Not sure I have ever had Chipino ... but, this is a d e l i c i o u s stew!!! I absolutely loved it. I guess some of the negative feedback is from traditionalists or people who are upset by the cost? I modified to include more shrimp and no crabs... I highly recommend it!!!

    people found this review Helpful.
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  • on December 23, 2010

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    this was an awesome and delicious dish...

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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