Cioppino
Ingredients: 2 Quarts Clam Juice1 Quart V-8 ½ Cup Dry Vermouth 2 Shallots (peeled & sliced) 4 Garlic Cloves (chopped) ½ Lb. Fish Scraps 2 Tbsp. Tomato Paste 2 Plum Tomato ¼” dice 1 Cup Leeks (washed, ¼” dice) 1 Cup Carrots (peeled, ¼’ dice) 5 Black Peppercorns 20 Middle Neck Clams (washed 3 times) 20 Mussels (washed and cleaned) ½ Lb. Shrimp (31/35 p/d tail off) ½ Lb. Bay Scallops ½ Lb. Calamari Rings, ½” width ½ Lb. Striped Bass (no skin, 1” dice) Salt to Taste Fresh Ground Black Pepper to Taste 1 Handful Micro Chives (medium sticks) Method: Sweat the vegetables being sure not to produce any color. Add the fish scraps except the diced bass. Add the vermouth, deglaze & reduce au sec. Add the clam juice and reduce by half. Add the diced tomato, tomato paste, and V-8. Bring to a simmer. Lightly simmer for 10 to 15 minutes. Strain through a chinois. Place broth back into a pot. Add the clams first and allow to lightly simmer for 5 minutes. Add the shrimp, mussels, scallops, and calamari. Lightly simmer for 4 minutes. Add the diced bass last. Reduce the heat and allow the bass to poach in the liquid. Season with salt & pepper and finish with the chives. Makes 1 gallon |
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