Main Dish
Seafood Cioppino
Hyatt Regency Sonoma Wine Country
170 Railroad Street
Santa Rosa, CA 95401
vineyardcreek.hyatt.com
- RECIPE YEAR: 2014
- RECIPE BY: Executive Chef Chris Ciero
- YIELD: Serves 6
Coming from a huge Italian family, we were always in the kitchen. The first meal my mother taught me to make was seafood cioppino, and I instantly fell in love with this dish. Over the years I have created my own twist to this family recipe. The best way to serve this dish is with a couple of large pieces of sourdough bread and a glass of good red wine. Enjoy!
Ingredients:
- 4 tablespoons unsalted butter
- 1/4 cup olive oil
- 1 celery stalk, chopped
- 1 onion, diced
- 1 can (28 ounces) crushed tomatoes
- 2 cups clam juice or fish stock
- 2 cups white wine
- 4 garlic cloves, crushed
- Juice of 1 lemon
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1 Dungeness crab, about 2 pounds, cracked and cleaned
- 2 pounds halibut fillet, cut into 1-inch slices
- 24 large prawns, peeled and deveined
- 12 clams
- 1/2 bunch fresh flat-leaf parsley, chopped
- Sourdough bread for serving
Directions:
In a large pot over medium-low heat, melt the butter with the olive oil. Add the celery and onion and cook, stirring occasionally, until soft, about 10 minutes. Add the tomatoes, clam juice, wine, garlic, lemon juice, Worcestershire sauce, bay leaf, basil, oregano, red pepper flakes and salt. Bring to a simmer, reduce the heat to low and simmer, uncovered, for 1 hour. Add a splash of water if the sauce gets too thick. Adjust the seasoning with salt. Add the crab, halibut and prawns, cover and simmer for 5 minutes. Add the clams, cover and simmer until the clams open, about 3 minutes more. Remove from the heat and stir in the parsley. Discard any clams that did not open. Ladle the cioppino into large bowls and serve with sourdough bread.
