On the Menu Recipe: Crab Catcher’s Cioppino

By Executive Chef Jon Burwell
• Serves 4-5
Ingredients:
1/2 tablespoon olive oil
1/2 tablespoon garlic
1 red bell pepper – large diced
1 yellow bell pepper – large diced
1/2 small, red onion – large diced
1/2 small fennel bulb – large diced
2-3 poached, whole tomatoes
2-3 charred tomatoes
1/2 cup tomato juice
1/2 cup red wine
1-2 chipotle peppers
2 cups of shrimp stock (shrimp bouillon and hot water)
1/2 tablespoon paprika, cayenne, chili powder, Italian herbs, celery salt
1/2 teaspoon saffron
Salt and pepper to taste
1 pound of fin fish, such as halibut, sea bass, salmon or your favorite fish
15-20 small Manila clams
15-20 black mussels
8-10 scallops
8-10 shrimp (1 ounce size)
4-5 Alaskan king crab legs (6-8 ounce each)
Procedure:
1. Roast 2-3 tomatoes in an oven with olive oil for 15 minutes at 400 degrees.
2. Poach 2-3 tomatoes in water. Peel skins and allow to cool. Cut into large dice and set aside.
3. Cut onion, fennel, red and yellow peppers into large dice and set aside.
4. In a large pot, sauté onion, fennel and peppers with garlic, olive oil and all spices.
5. Next, add both types of tomatoes, chipotle peppers, shrimp stock and red wine.
6. Cook for 40 minutes at medium/high heat. Season with saffron, salt and pepper.
7. In a large sauté pan, take olive oil to high heat and add clams and mussels. Cook until shellfish just starts to open.
8. Next, add scallops, shrimp and diced fish to mussels and clams. Cook until done.
9. In a separate pot, boil crab legs in water, lemon and a pinch of salt.
10. Once seafood is ready, add to the cioppino sauce.
11. Garnish with the boiled king crab legs and serve.

Related posts:

  1. On the Menu: The Public House’s Kobe Wagyu Burger
  2. Silver Fox Milkshake from Harry’s of La Jolla
  3. On the Menu Recipe: Poseidon’s Halibut Tapenade
  4. Marine Room’s Redwood Hill Goat Cheese Brûlée (with Tupelo Honey Verjus Dressing)
  5. Corned Beef Hash ala Hennessey’s

Short URL: http://www.lajollalight.com/?p=51379

Posted by Staff on Sep 27, 2011. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

Leave a Reply

La Jolla Community Calendar

Facebook

Bottom Buttons 1

Bottom Buttons 2

Bottom Buttons 3

Bottom Buttons 4

Bottom Buttons 5

Bottom Buttons 6

RSS North Coastal News

  • Del Mar couple to present program about Bhutan at Solana Beach Library September 1, 2014
    Join cultural anthropologist and photographer Roger Harmon and his wife, Nancy, at 6:30 p.m. Tuesday, Sept. 9, in the Solana Beach Library for a free presentation of their travels to Bhutan through slides and artifacts. […]
  • Carmel Valley Boy Scouts climb Mount Whitney September 1, 2014
    Several boys from Boy Scout Troop 765 (Carmel Valley) made the climb to the tallest peak in the contiguous 48 states this summer. They spent the summer hiking the tallest peaks of Southern California, preparing for their hike of Mount Whitney. These peaks included Mount Baldy, Mount San Jacinto, and Mount San Gorgonio. The boys made the 22-mile round-trip tr […]
  • Multimillion-dollar renovation complete at Hilton San Diego Del Mar September 1, 2014
    Hilton San Diego Del Mar announces the completion of its multimillion-dollar renovation. Funded by Wheelock Street Capital and Sage Hospitality, the hotel’s completed renovation includes the lobby, business center, fitness center, restaurant, meeting spaces and all 257 guest rooms. “This renovation has truly transformed the Hilton San Diego Del Mar property, […]