By Executive Chef Jon Burwell
• Serves 4-5
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 shrimp (1 ounce size)
4-5 Alaskan king crab legs (6-8 ounce each)
Roast 2-3 tomatoes in an oven with olive oil for 15 minutes at 400 degrees.
Poach 2-3 tomatoes in water. Peel skins and allow to cool. Cut into large dice and set aside.
Cut onion, fennel, red and yellow peppers into large dice and set aside.
In a large pot, sauté onion, fennel and peppers with garlic, olive oil and all spices.
Next, add both types of tomatoes, chipotle peppers, shrimp stock and red wine.
Cook for 40 minutes at medium/high heat. Season with saffron, salt and pepper.
In a large sauté pan, take olive oil to high heat and add clams and mussels. Cook until shellfish just starts to open.
Next, add scallops, shrimp and diced fish to mussels and clams. Cook until done.
In a separate pot, boil crab legs in water, lemon and a pinch of salt.
Once seafood is ready, add to the cioppino sauce.
Garnish with the boiled king crab legs and serve.