Cioppino D'Oro Recipe
Ingredients
| Chicken or fish stock | 1 Cup (16 tbs) | |
| Saffron threads | 2 Pinch | |
| Couscous | 1 Cup (16 tbs) | |
| Olive oil | 1 Tablespoon | |
| Anchovies | 2 Tablespoon | |
| Red pepper flakes | 1/2 Teaspoon, dried | |
| Garlic | 1 Tablespoon, minced | |
| Basil leaves | 3/4 Cup (16 tbs), finely shredded | |
| Tomato | 3/4 Cup (16 tbs), chopped | |
| White wine | 1 1/2 Cup (16 tbs) | |
| 1 pound mussels, cleaned and debearded | ||
| 1 pound small clams, scrubbed | ||
| 3/4 pound salmon fillet, skin and pin bones removed, cut in 1-inch cubes | ||
| 1/2 pound halibut or rockfish fillet, skin and pin bones removed, cut in 1-inch cubes | ||
| 1/2 pound medium or large shrimp, peeled and deveined | ||
| 4 ounces bay scallops | ||
| 4 ounces cooked bay shrimp | ||
| Basil leaves, for garnish | ||
Directions
HEAT THE STOCK in a small saucepan until warm, crush one pinch of the saffron threads over it, remove from the heat, and let sit for 30 minutes.
Bring the stock to a boil and pour it over the couscous in a large serving bowl (the seafood will be added to this bowl later).
Cover the bowl and let sit for 5 minutes.
Drizzle 1 teaspoon of the olive oil over the couscous and stir with a fork to separate the grains and evenly coat them in oil.
Set aside.
HEAT THE REMAINING 2 teaspoons of olive oil in a large saute pan or skillet over medium heat.
Add the anchovies and saute, stirring constantly, until they fall apart, 1 to 2 minutes.
Stir in the dried red pepper flakes, garlic, basil, tomato, wine, and remaining pinch of saffron, in that order.
ADD THE MUSSELS and clams to the broth, cover the pan, and bring just to a boil.
Lower the heat and simmer until the shellfish begin to open, 3 to 5 minutes.
As they open, transfer the clams and mussels to the bowl with the couscous; cover the bowl to keep warm.
When all the shellfish have opened (discard any that don't open after 10 minutes), add the salmon, halibut, raw shrimp, and scallops.
Cover the pan and continue cooking until the seafood is just cooked through, 5 to 7 minutes, stirring in the bay shrimp at the last minute just to heat through.
Taste the broth for seasoning.
Carefully ladle the broth and seafood into the bowl with the couscous, garnish with basil leaves, and serve.
Bring the stock to a boil and pour it over the couscous in a large serving bowl (the seafood will be added to this bowl later).
Cover the bowl and let sit for 5 minutes.
Drizzle 1 teaspoon of the olive oil over the couscous and stir with a fork to separate the grains and evenly coat them in oil.
Set aside.
HEAT THE REMAINING 2 teaspoons of olive oil in a large saute pan or skillet over medium heat.
Add the anchovies and saute, stirring constantly, until they fall apart, 1 to 2 minutes.
Stir in the dried red pepper flakes, garlic, basil, tomato, wine, and remaining pinch of saffron, in that order.
ADD THE MUSSELS and clams to the broth, cover the pan, and bring just to a boil.
Lower the heat and simmer until the shellfish begin to open, 3 to 5 minutes.
As they open, transfer the clams and mussels to the bowl with the couscous; cover the bowl to keep warm.
When all the shellfish have opened (discard any that don't open after 10 minutes), add the salmon, halibut, raw shrimp, and scallops.
Cover the pan and continue cooking until the seafood is just cooked through, 5 to 7 minutes, stirring in the bay shrimp at the last minute just to heat through.
Taste the broth for seasoning.
Carefully ladle the broth and seafood into the bowl with the couscous, garnish with basil leaves, and serve.
Chef
