Halibut and Cioppino with San Francisco Sourdough

Total Time:
54 min
Prep:
30 min
Cook:
24 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Sourdough Garlic Toasts:
  • 2 cloves garlic, minced
  • 1/2 stick unsalted butter, room temperature
  • 2 tablespoon chopped flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • 1 loaf sourdough bread, cut in slices but still connected at the base
  • Halibut and Cioppino:
  • 1 pound chorizo (dry aged chorizo), ground in a food processor
  • Extra-virgin olive oil
  • 2 garlic cloves
  • 2 ribs of celery
  • 1 large onion
  • 1 (28oz) can San Marzano tomatoes, drained, hand-crushed with juice reserved
  • 1/4 bunch fresh thyme
  • 1 bay leaf
  • 1/4 cup flour
  • 1 cup dry red wine
  • 2 cups low-sodium chicken stock
  • Kosher salt and freshly ground black pepper
  • 2 fresh Dungeness crabs (2 pounds each), cut into 6 pieces
  • 16 littleneck clams, scrubbed
  • 16 large uncooked shrimp, peeled and deveined
  • 4 Halibut fillets (get one whole big piece of halibut, boned and skinned)
  • 1/4 bunch Italian parsley, chopped for garnish
  • 1 lemon, cut in half, to serve with
Directions
Sourdough Garlic Toasts:

Preheat oven to 350 degrees F.

Combine, garlic, butter, parsley, salt and pepper in a bowl and stir to combine. Smear the insides of the slices with garlic butter and toast the whole loaf in the oven for 10 minutes until crispy and fragrant. Reserve left over garlic butter to top the cioppino with.

Halibut and Cioppino:

Place the chorizo 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 to cook until well colored and fat is rendered. Meanwhile add the garlic, celery, onion and drained tomatoes to the food processor and process until you have a smooth consistency of small vegetable pieces.

Once the ground chorizo is cooked, pour a two-count of extra-virgin olive oil and add the vegetable puree, thyme and bay leaf and saute for a further 5 to 7 minutes. When the liquid has cooked off a little, dust with the flour and stir well - this forms the base of a roux. Add the red wine, reserved tomato juice, and chicken stock. Season lightly with salt and pepper and then cover and simmer for 1 hour.

After 1 hour, turn the heat up and add the crabs and clams to the broth and steam until open, about 10 minutes. Reduce the heat and add the shrimp and fish fillets, gently mix to coat everything. Simmer gently until shrimp and fish are cooked then shut off the heat.

Serve cioppino with sourdough toasts and top with a spoonful of reserved garlic butter, some fresh parsley and the lemon.


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