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Tadich Grill Cioppino

List of Ingredients




CIOPPINO
Serves 8
Adapted from San Francisco’s Tadich Grill
Ingredients
1 cup extra-virgin olive oil
16 tbsp. butter
1 medium yellow onion, peeled and chopped
2 medium carrots, peeled, trimmed, and chopped
1 rib celery, chopped
1 green bell pepper, cored, seeded, and chopped
1 leek, white part only, trimmed, cleaned, and chopped
1/2 small bulb fennel, trimmed and chopped
2 28-oz. cans crushed Italian tomatoes
2 tbsp. tomato paste
4 bay leaves
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. dried basil
2 pinches cayenne
Salt and freshly ground black pepper
2 cloves garlic, peeled and finely chopped
11/2 lbs. halibut filet, cut into large pieces
16 sea scallops
16 large shrimp, peeled and deveined
1/2 lb. raw bay shrimp, if available, or smallest shrimp
available, peeled
1-2 cups flour
12 oz. crabmeat, preferably dungeness, picked over
2 cups dry white wine
16 manila clams, scrubbed
1/2 bunch parsley, chopped
Directions
Heat 1/2 cup of the oil and 8 tbsp. of the butter in a
large pot over medium heat. Add onions and cook, stirring often,
for about 2 minutes.

Add carrots, celery, peppers, leeks, and fennel and cook,
stirring often, for about 5 minutes. Add crushed tomatoes, tomato
paste, 4 cups water, bay leaves, oregano, thyme, basil, and
cayenne and season to taste with salt and pepper. Bring to a boil,
reduce heat to low, and simmer, stirring occasionally, for 2 hours.

Heat remaining 1/2 cup oil, 8 tbsp. butter, and garlic in a large,
heavy skillet over high heat until fragrant, 1-2 minutes. Working
in 2 batches, dredge halibut, scallops, and large and bay shrimp
in flour, shaking excess, and fry, turning seafood frequently,
until golden, 1-2 minutes.
Transfer seafood with a slotted spoon to pot with sauce, add
crabmeat, cover, and simmer for 10-15 minutes.

Add wine to same skillet over high heat, scraping browned bits
stuck to bottom of skillet. Add clams, cover, and cook until
shells open, about 5 minutes. (Discard any clams that don’t open.)
Add clams and broth to pot; adjust seasonings. Ladle soup into
large bowls, garnish with parsley, and serve with toasted sour
dough bread, if you like.



Recipe