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Cioppino

List of Ingredients

3 lbs. fresh cod, sole or rockfish fillets
2 1/2 lbs prawns
4 lbs
cherrystone clams
1/2 lb liver sausage
3 to 4 fresh or frozen crabs (preferably Dungeness)
1/2 lb mushrooms
2 heads Bibb lettuce
1 head romaine lettuce (only half will be used)
1 bunch watercress
2 large onions
2 large green bell peppers
4 to 6 celery stalks
5 large garlic cloves
4 large tomatoes
Parsley
2 1/2 cups whipping cream
1 8oz. package cream cheese
1/2 stick of butter
1/2 cup grated Gruyere cheese
1 cup crushed macaroons crackers or dark bread
French bread
1/4 cup sliced almonds
1/2 cup walnut halves or chopped walnuts
2 packages active dry yeast (only 1 1/2 will be used)
3 1/2 cups bleached or unbleached all pourpose flour plus additional flour for board
4 bay leaves
4 dried red chilies
Sugar
Powdered sugar
Salt
Black pepper
Italian seasoning
Hot pepper sauce
Dijon mustard
Olive oil, 3/4 cup of which should be imported
Red wine vinegar
Vanilla
1 46oz can mixed vegetable juice coctail
1 8oz. bottle clam juice
1 6oz. can tomatoe paste
1 1/2 cups dry white wine
1 1/2 cups red wine plus 2 tablespoons red wine for salad dressing
Dark rum



Recipe

Special Equipment
Baquette pans (optional but preferable; loaves can also be shaped and baked on baking sheet)

Tips
All recipes can be doubled (pack pate into separate crocks and freeze Biscuit Tortoni in two bowls).

Countdown
1 month ahead
Perpare Liver Pate and freeze.
Mix and bake Processor French Bread. Let cool completely, wrap tightly and freeze.
1 day ahead
Remove French bread from freezer and let thaw in refrigerator overnight.
Remove pate from freezer and let thaw in refrigerator overnight.
Mix dressing for salad and refrigerate.
Perpare broth base for Cioppino. Let cool completely and refrigerate overnight.
Morning of dinner
Ready greens for salad and refrigerate.
About 3 hours before serving
Let salad dressing stand at room temperature. Combine salad greens, nuts and cheese in large bowls. Return to refrigerator.
Prepare Biscuit Tortoni to point of whipping cream. Refrigerate.
Let broth base for Cioppino stand at room temperature.
About 2 hours before serving
Finish Biscuit Tortoni and freeze.
About 15 minutes before serving
Rewarm French bread in low oven if desired. Bring broth for Cioppino to simmer.
About 10 minutes before serving
Finish Cioppino.
Just before serving
Toss salad with dressing.

Wine Suggestions
This meal will be nicely complemented by a full-bodied California Chardonnay, a true Chablis from France or a nice Italian Soave. A frisky Asti Spumante would make a delightful finish.