This cioppino comes from Amey Shaw, who was chef at Berkeley’s Fourth Street Grill when she created this version of a Bay Area classic. The stew is brimming with seafood — Dungeness crab, mussels, clams and squid — simmered in a saffron-laced broth. Each serving is garnished with croutons and a fiery-garlicky rouille. Clearly, this cioppino is not for the faint of heart.
Per serving: 525 calories, 40 g protein, 32 g carbohydrate, 23 g fat (4 g saturated), 317 mg cholesterol, 759 mg sodium, 2 g fiber.
ready in about an hour and 20 minutes;
serves 8
You might need to buy:
- INGREDIENTS:
- The Croutons
- light olive oil
- thin slices baguette
- The Rouille
- garlic cloves
- egg yolk
- extra virgin olive oil
- Lemon juice to taste
- Salt to taste
- The Cioppino
- extra virgin olive oil
- Fresh ground black pepper
- rich fish stock
- Zest of 1/2 orange
- Light olive oil for sauteing
- julienned fresh fennel
- julienned leeks
- julienned carrots
- minced shallots
- minced garlic
- Pernod
- Salt to taste