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Southwestern
Seafood Cioppino
words
by Celeste Leal images by Frankie Leal
As
we come upon another Holiday season with family
coming and going, you may be asking yourself what
to make for them. Last year we featured French
Toast and I hope it was a success. This year Masterpiece
Catering’s Chef Bill Hassett is daring you
to try something a little different. He has created
a dish that is sure to be a hit, Southwestern
Seafood Cioppino. Cioppino meaning, “Fish
Stew,” is a very popular dish in San Francisco
and Italians may know it as “Zuppa di Pesca”
or “Soup of Seafood”. Traditionally
Cioppino consists of a light tomato base with
a variety of fish and shellfish. This version
of the recipe has a Southwestern twist, but I
am sure it will please just the same. Enjoy!
Ingredients:
1 1/2lbs. Salmon Fillet (1”cubes)
12 Mussels
12 Large Prawns
12 Clams
2-3 King Crab legs
1 Clove Garlic(crushed)
2 Pasilla Chiles(roasted, peeled and diced)
4 Tomatillos(large)
1/2 Yellow Onion(coarsly chopped)
3 Green Onions(sliced)
8 Sprigs Cilantro(chopped)
2 Limes
2 Tbs. Olive Oil
2 Cans Chicken Broth
1tsp Oregano
1tsp Cumin
1tsp White Pepper
Fried Tortilla strips(optional)
Sauce
Saute’
yellow onion and garlic in 1Tblsp olive oil; add
Pasilla chiles, tomatillos, green onion, cilantro,
oregano, cumin, white pepper and chicken broth.
Bring to a boil, reduce heat and simmer 20 min.
Then blend in blender.
Seafood
Saute’
salmon in olive oil about 3 minutes, add remaining
seafood and cover with sauce. Cover pan and cook
until clams open, 5-7 min. Plate and serve. Garnish
with cilantro and tortilla strips if desired.
Note:
You can use any combination of seafood desired.
If the clams or mussels are open do not buy them;
they are not fresh.
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