from Executive Chef Scott Hoskinson Cioppino Serves 2 4 oz. Whole butter 4 oz. Salmon cut into 1 oz. pieces 4 oz. Halibut cut into 1 oz. pieces 3 ea. Mussels or clams 2 ea. Prawns 16/20 6 oz. Crab clusters or short legs 3 oz. White wine 2 Tbsp. Fresh basil julienne 2 tsp. Fresh tarragon julienne 4 oz. wt. Fresh spinach leaves 8 oz. ea. Cioppino sauce 8 oz. Veggie stock 1 ea. Crustini (Parmesan toast points) Cioppino sauce Yields 42 oz. or 5-6 servings 3 fl. oz. Olive oil 1/2 Qt. Drained plum tomatoes 3/4 Tbsp. Minced garlic 1/3 cup Minced onion 1 tsp. Salt and Pepper 1/2 tsp. Basil 1/4 tsp. Crushed saffron 23 oz. Clam juice 1/2 cup White wine 1 tsp. Red chili flakes Procedure: Place whole butter in a sauté pan and melt over moderate heat, add all the seafood except the crab and sauté slightly, add the herbs and deglaze with white wine, stock and Cioppino sauce. Place crab in sauce and cover until it reaches the desired temperature (140 degrees). Place in an entrée bowl and top with crustini. Cioppino sauce: Sweat garlic, onions and saffron in oil. DO NOT overheat and brown garlic. Add white wine and heat for 4 minutes. Combine all remaining ingredients. Label, date and refrigerate. < back
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