Cioppino

Get ready to indulge in a taste of California with my version of the classic Italian-American dish, Cioppino. This seafood stew is like a culinary symphony of flavors, combining a rich tomato-infused fish fumet with a variety of fresh seafood and succulent sea bass. The aromas alone will transport you to the shores of the Mediterranean, while the vibrant colors and textures will captivate your senses. Imagine a simmering pot filled with a delectable broth, brimming with the essence of the sea and infused with the sweetness of ripe tomatoes grape. As the seafood and sea bass slowly cook in this flavorful liquid, their natural juices mingle and intertwine, creating a harmonious marriage of taste and texture. With each spoonful, you'll experience a burst of oceanic goodness, a hint of acidity from the tomatoes, and a subtle richness from the fish fumet. This Cioppino is a celebration of seafood at its finest, a dish that showcases the bounty of the sea in all its glory.

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California's classic food

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Mise-En-Place

Cooked crabs legs can be added to this dish at the end. De-beard mussels and scrubbed in cold water, drain. Soak clams in cold water with some corn meal for an hour to encourage the clams to spit out more sand, and scrub. Set aside.

Bouillon

In a large pot, sweat onions, fennel and garlic in olive oil. Add lemon zest, peppercorns and tomatoes and cook for 5 minutes. Add the hot chicken stock along with 2 parsley stems and bay leaf. Bring to a boil and let simmer for 20 minutes; uncovered. Skim off impurities as it cooks. Turn off the heat, cover and let sit 20 minutes. Drain, and reduce stock by a third to concentrate the flavors.

Cioppino Stew

In a hot large pot, add olive oil, onions, fennel and garlic. Season with salt. Cook for 8 minutes on medium heat stirring every so often. Add tomato paste and cook for 3 minutes. Deglaze with Pernod, then add the red wine, and reduce liquid to dry. Add diced tomatoes and cook for 5 minutes. Add a sprig of fresh thyme and oregano if desired. Add the reduced bouillon and the fish fumet. Bring to a boil and season to taste with grey salt, black pepper and red pepper flakes. Let simmer for about an hour; uncovered. Immerse seafood and fish in stew, bring to boil and cook for 6 minutes on low heat; covered. Served with olive oil toasted country bread slices. Bon appétit!