Cioppino is a hearty seafood stew with roots in the Italian culture of San Francisco. In our version, this is married to the bounty of delicious Alaska seafood for a truly delectable dish.
Recipe by Chef Brie Lauren
1 oz olive oil
½ cup of half-inch diced onion
½ cup of half-inch diced green pepper
½ cup of half-inch sliced celery
½ cup of half-inch sliced carrots
1 tbsp of rough chopped Italian flat-leaf parsley
1 tbsp thin-sliced garlic
4 cups of marinara sauce
1 quart crab stock
1 bay leaf
1 cup white wine
10 oz salmon
10 oz halibut
10 oz rockfish
10 oz mussels
½ lb crab (use knuckles or smaller pieces)
2 lbs roasted potato wedges
Rustic bread slices or bruschetta (three per person)
Start by deciding if you prefer using your own homemade marinara or your favorite store-bought marinara. Crab stock can also be made by reserving your shells from an earlier purchase and rolling a stock that day. This is done by simply adding the shells to a stock pot of water, mirepoix (carrots, celery and onions), bouquet of herbs, bay leaf, salt and peppercorns. Slowly reduce the water at a simmer to a third of what you started with. You can use your favorite crab stock base from the store as well. Here you would start by gathering all the seafood scrap from your fishing season and have them cut into 2-ounce portions and pre-bag up and store in freezer-safe bags for when you’d like to make this recipe in the future. Pull out 10 ounces of each fish to thaw or portion into the small pieces that day from your purchase.
In a large stock pot on medium heat, add olive oil. When glistening, add your onion, celery and carrot. Stir and cook about halfway and then add the pepper and garlic slices. Stir and cook for three more minutes; then deglaze the pan with wine. Here we can now add the crab stock, marinara and bay leaf. Bring this all to a simmer and occasionally stir. Add parsley at the end. You can now place this in a large pan to cool for later use or use immediately.
In another large pot, add oil. When glistening, add the pieces of fish including mussels and crab pieces. Season with salt and pepper and allow the fish to cook on both sides. When fish is 50% cooked, deglaze pan with half a cup of white wine and add chard. Pour-in the cioppino base and bring to a simmer.
Serve in large bowls over the hot roasted potatoes and garnishes of your choice. Rustic bread slices or bruschetta is wonderful!
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Anchorage, AK 99501