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Cioppino with Niceland Haddock

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

  1. Sauté onion, leek, fennel, and garlic.
  2. Add in seasoning and sauté 1 minute more.
  3. Deglaze with white wine.
  4. Add in Tomatoes, stock, and clam jus.
  5. Cook down, puree, and skim.
  6. Add in seafood from longest cook time to shortest.
  7. You can finish with a knob of butter and splash of champagne vinegar.
  8. Serve with charred bread.