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Community Recipe
from [jumpintocook]

Oscar's Cioppino with Bruschetta

This recipe comes from Executive Chef Oscar Montejano at Queen City Grill in downtown Seattle. Chef Oscar was featured in Celebrated Chefs v.3.

  • Yield: 4 servings
  • Prep time:15 Minutes
  • Cook time:20 Minutes

Ingredients

  • 2 tablespoon(s) olive oil
  • 1 shallot diced
  • 2 scallions diced
  • 1 leek split, cleaned & diced
  • 1 tablespoon(s) garlic minced
  • 1 whole(s) Dungeness Crab cooked, cleaned & portioned
  • 8 ounce(s) Manila Clams scrubbed
  • 8 ounce(s) mussels live, scrubbed & debearded
  • 5 ounce(s) King, Coho or Chinook Salmon
  • 5 ounce(s) Halibut skinned, cut into 8 pieces
  • 8 whole(s) shrimp (16/20) peeled & deveined
  • 1 cup(s) dry vermouth
  • 3 cup(s) tomato sauce top-quality or homemade
  • 1 cup(s) fish stock
  • 5 ounce(s) Ahi tuna skinned, cut into 8 pieces
  • 2 tablespoon(s) fresh basil minced
  • 1 tablespoon(s) fresh oregano minced
  • 1 tablespoon(s) fresh flat-leaf parsley minced

Preparation

Heat the olive oil in a large pot over medium heat and add the shallot, scallions, leek and garlic. Cook, stirring often until tender and aromatic, 3-4 minutes. Add the crab, clams, mussels, salmon, halibut and shrimp. Cover the pot and cook until the clams and mussels have opened, shaking the pot gently a few times, 5-7 minutes. Add the vermouth and cook for 1-2 minutes, then add the tomato sauce, diced tomato and fish stock. Cover and simmer gently until the sauce has thickened slightly, 5-7 minutes. Remove the lid, add the tuna, basil, oregano, parsley and a good pinch of salt and pepper, stirring them gently into the cioppino. Ladle immediately into shallow bowls distributing seafood as evenly as possible. Serve with bruschetta.

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Oscar's Cioppino with Bruschetta recipe

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