This is the Top Recipe of 1987 in the San Francisco Chronicle. 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.
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- 4 garlic cloves
- 2 red jalapeno chiles, roasted, peeled, seeded
- 1 teaspoon cayenne pepper, lightly toasted
- 1 egg yolk
- 1 cup extra virgin olive oil
- lemon juice
- 1 cup chopped drained seeded tomato (canned or fresh)
- 1 tablespoon extra virgin olive oil
- fresh ground black pepper
- 6 cups fish stock
- 1 tablespoon saffron thread, toasted, pulverized
- 1/2 orange, zest of
- light olive oil, for sauteeing
- 1/2 cup julienned fresh fennel
- 1 cup julienned leek
- 1 cup julienned carrot
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 3 ounces Pernod
- 24 manila clams, scrubbed
- 2 dungeness crabs, cleaned, quartered, lightly cracked
- 32 mussels, scrubbed, debearded
- 2 lbs squid, cleaned, cut into 1/2-inch rings
- 1To prepare the croutons:
- 2Preheat the oven to 350°F
- 3To 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.
- 4Place 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.
- 5To prepare the rouille:
- 6Mash 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.
- 7To prepare the cioppino:
- 8Preheat oven to 400°F
- 9Place 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.
- 10Combine the stock, tomatoes, saffron and orange zest in a large kettle over low heat. Set aside and keep warm.
- 11Put 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.
- 12Have 8 large soup bowls warmed and arrange all the shellfish, with a quarter crab, 4 mussels and 3 clams in each bowl.
- 13Add 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.
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Nutritional Facts for Fourth Street Grill's Cioppino
Serving Size: 1 (891 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 1669.0
- Calories from Fat 641
- Total Fat 71.2 g
- Saturated Fat 11.0 g
- Cholesterol 346.3 mg
- Sodium 2619.0 mg
- Total Carbohydrate 181.8 g
- Dietary Fiber 11.0 g
- Sugars 2.6 g
- Protein 71.7 g
The following items or measurements are not included:
oranges, zest of