A take on a “Classic Cioppino.”
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Niceland Seafood.
Cioppino
INGREDIENTS
- 1/2 ea. Onion (diced)
- 1 ea. Baby leek (chopped)
- 1 ea. Baby fennel (chopped)
- 1 can San Marzano Tomatoes
- 8 cloves Garlic
- 1 tbsp. Mediterranean seasoning
- 1/2 cup White wine
- 2 cups Clam jus + 2 cups Chicken stock OR water OR fish stock
- Various shellfish (clams, mussels, crab)
- 2-3 ea. Haddock fillets
METHOD
- Sauté onion, leek, fennel, and garlic.
- Add in seasoning and sauté 1 minute more.
- Deglaze with white wine.
- Add in Tomatoes, stock, and clam jus.
- Cook down, puree, and skim.
- Add in seafood from longest cook time to shortest.
- You can finish with a knob of butter and splash of champagne vinegar.
- Serve with charred bread.
