MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Fourth Street Grill's Cioppino   
    Categories: Seafood, Shellfish, Chilies, Wine, Citrus   
         Yield: 8 Servings   
      
   MMMMM--------------------------CROUTONS-------------------------------   
         1    Head garlic; broken apart   
         1 c  Light olive oil   
        40 sl (thin) baguette   
      
   MMMMM--------------------------ROUILLE-------------------------------   
         4 cl Garlic   
         2    Red jalapenos; roasted,   
              - peeled, seeded   
         2 ts Cayenne; lightly toasted   
         1    Egg yolk   
         1 c  Extra virgin olive oil   
              Lemon juice   
              Salt   
      
   MMMMM--------------------------CIOPPINO-------------------------------   
         1 c  Chopped, drained, seeded   
              - tomatoes   
         1 tb Extra virgin olive oil   
              Fresh ground black pepper   
         6 c  Rich fish stock   
         1 tb Saffron threads; toasted,   
              - pulverized   
              Zest of 1/2 orange   
              Light olive oil for   
              - sauteing   
       1/2 c  Julienned fresh fennel   
         1 c  Julienned leeks   
         1 c  Julienned carrots   
         2 tb Minced shallots   
         1 tb Minced garlic   
         3 oz Pernod   
        24    Manila clams; scrubbed   
         2    Fresh killed Dungeness   
              - crabs; cleaned, quartered,   
              - lightly cracked   
        32    Mussels; scrubbed,   
              - debearded   
         2 lb Squid; cleaned, in 1/2"   
              - rings   
              Salt   
      
     This cioppino comes from Amey Shaw, who was chef at   
     Berkeley's Fourth Street Grill when she created this   
     version of a Bay Area classic. The stew is brimming with   
     seafood - Dungeness crab, mussels, clams and squid -   
     simmered in a saffron-laced broth. Each serving is   
     garnished with croutons and a fiery-garlicky rouille.   
     Clearly, this cioppino is not for the faint of heart.   
      
     To prepare the croutons: Preheat the oven to 350øF. To   
     make the garlic oil, grind the whole head of garlic,   
     including the skins, in a blender or food processor.   
     Strain through a fine sieve and add to the oil.   
      
     Place the thin slices of baguette in a large mixing bowl   
     and pour in enough garlic oil to coat thoroughly. Toss   
     gently. Arrange on a baking sheet and bake for 10 minutes,   
     or until golden brown. Let cool.   
      
     To prepare the rouille: Mash the garlic in a mortar with   
     the peppers and the cayenne until they form a paste.   
     Transfer the mixture to a bowl. Add the egg yolk and whisk   
     to combine. Slowly drizzle in the olive oil, drop by drop,   
     whisking constantly until an emulsion begins to form. When   
     all the oil is absorbed, taste and season with lemon juice   
     and salt. Refrigerate until ready to use.   
      
     To prepare the cioppino: Preheat oven to 400 degrees.   
     Place well-drained tomatoes in a layer on a baking sheet   
     and drizzle with olive oil and sprinkle with black pepper.   
     Roast for 30 minutes, or until lightly caramelized.   
      
     Combine the stock, tomatoes, saffron and orange zest in a   
     large kettle over low heat. Set aside and keep warm.   
      
     Put enough olive oil to cover the bottom in a large   
     skillet and place over medium heat. Add the fennel, leeks   
     and carrots and cook about 2 minutes. Add the shallots and   
     cook a minute more. Add the garlic, turn the heat to high,   
     and add the Pernod and flame if possible. Add the fish   
     stock combination, the clams and the crab. Cover tightly.   
     After about 2 minutes add mussels and cover. As soon as   
     the mussels and clams have opened, reduce heat to simmer.   
      
     Have 8 large soup bowls warmed and arrange all the   
     shellfish, with a quarter crab, 4 mussels and 3 clams in   
     each bowl.   
      
     Add the squid to the broth and let cook for 30 seconds.   
     Taste the broth and season with salt. Arrange the squid in   
     the bowls. Arrange 4 croutons upright in each bowl. Top a   
     fifth with a tablespoon of rouille and place flat in the   
     bowl. Carefully pour in broth and vegetables and serve   
     immediately. Pass additional rouille at the table.   
      
     Serves 8   
      
     URL: http://sfgate.com   
      
     MM Format by Dave Drum - 20 December 2009   
      
     Uncle Dirty Dave's Archives   
      
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