Text 1956, 122 rader
Skriven 2010-09-23 06:00:00 av Dave Drum (1:124/311)
Ärende: SF Gate 568
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fourth Street Grill's Cioppino
 Categories: Seafood, Shellfish, Chilies, Wine, Citrus
      Yield: 8 servings
 
MMMMM--------------------------CROUTONS-------------------------------
      1    Head garlic; broken apart
      1 c  Light olive oil
     40 sl (thin) baguette

MMMMM--------------------------ROUILLE-------------------------------
      4 cl Garlic
      2    Red jalapenos; roasted,
           - peeled, seeded
      2 ts Cayenne; lightly toasted
      1    Egg yolk
      1 c  Extra virgin olive oil
           Lemon juice
           Salt

MMMMM--------------------------CIOPPINO-------------------------------
      1 c  Chopped, drained, seeded
           - tomatoes
      1 tb Extra virgin olive oil
           Fresh ground black pepper
      6 c  Rich fish stock
      1 tb Saffron threads; toasted,
           - pulverized
           Zest of 1/2 orange
           Light olive oil for
           - sauteing
    1/2 c  Julienned fresh fennel
      1 c  Julienned leeks
      1 c  Julienned carrots
      2 tb Minced shallots
      1 tb Minced garlic
      3 oz Pernod
     24    Manila clams; scrubbed
      2    Fresh killed Dungeness
           - crabs; cleaned, quartered,
           - lightly cracked
     32    Mussels; scrubbed,
           - debearded
      2 lb Squid; cleaned, in 1/2"
           - rings
           Salt
 
  This cioppino comes from Amey Shaw, who was chef at
  Berkeley's Fourth Street Grill when she created this version
  of a Bay Area classic. The stew is brimming with seafood -
  Dungeness crab, mussels, clams and squid - simmered in a
  saffron-laced broth. Each serving is garnished with croutons
  and a fiery-garlicky rouille. Clearly, this cioppino is not
  for the faint of heart.
  
  To prepare the croutons: Preheat the oven to 350øF. To make
  the garlic oil, grind the whole head of garlic, including
  the skins, in a blender or food processor. Strain through a
  fine sieve and add to the oil.
  
  Place the thin slices of baguette in a large mixing bowl and
  pour in enough garlic oil to coat thoroughly. Toss gently.
  Arrange on a baking sheet and bake for 10 minutes, or until
  golden brown. Let cool.
  
  To prepare the rouille: Mash the garlic in a mortar with the
  peppers and the cayenne until they form a paste. Transfer
  the mixture to a bowl. Add the egg yolk and whisk to
  combine. Slowly drizzle in the olive oil, drop by drop,
  whisking constantly until an emulsion begins to form. When
  all the oil is absorbed, taste and season with lemon juice
  and salt. Refrigerate until ready to use.
  
  To prepare the cioppino: Preheat oven to 400øF. Place
  well-drained tomatoes in a layer on a baking sheet and
  drizzle with olive oil and sprinkle with black pepper. Roast
  for 30 minutes, or until lightly caramelized.
  
  Combine the stock, tomatoes, saffron and orange zest in a
  large kettle over low heat. Set aside and keep warm.
  
  Put enough olive oil to cover the bottom in a large skillet
  and place over medium heat. Add the fennel, leeks and
  carrots and cook about 2 minutes. Add the shallots and cook
  a minute more. Add the garlic, turn the heat to high, and
  add the Pernod and flame if possible. Add the fish stock
  combination, the clams and the crab. Cover tightly. After
  about 2 minutes add mussels and cover. As soon as the
  mussels and clams have opened, reduce heat to simmer.
  
  Have 8 large soup bowls warmed and arrange all the
  shellfish, with a quarter crab, 4 mussels and 3 clams in
  each bowl.
  
  Add the squid to the broth and let cook for 30 seconds.
  Taste the broth and season with salt. Arrange the squid in
  the bowls. Arrange 4 croutons upright in each bowl. Top a
  fifth with a tablespoon of rouille and place flat in the
  bowl. Carefully pour in broth and vegetables and serve
  immediately. Pass additional rouille at the table.
  
  Serves 8
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 20 December 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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