Hello my readers, long time no see. WOW, this Summer was crazy. I’m sorry I haven’t posted in a few weeks, but my schedule is almost back to normal. I will not be posting every day, but I will be posting more than every three weeks.
In this post I will tell you about the Cioppino that we serve in our restaurant. What is Cioppino? Cioppino is a seafood stew in a tomato sauce with it’s origins dating back to the early 1800s in San Francisco. At Ocean Crest Resort we use whatever shellfish and fin fish we have in house. The picture in this post features Penn Cove Mussels, sea scallops, prawns, halibut, salmon, and Alaskan king crab.
Now for the preparation. We start by sautéing our seafood and onions in butter. Don’t move the seafood around too much, we want some caramelization to form in the pan. Wen the seafood is almost cooked through we add garlic, toss in the pan, and deglaze with white wine. Of course, you could deglaze with red wine if you wanted to. At this point we add our tomato sauce and very little chipotle puree. The chipotle will give your cioppino a little bit of bite, for more bite add more chipotle. At this point you want to toss all the ingredients in the pan, to spread the puree evenly, and let it simmer on the burner for a couple of minutes so the fish can soak in some of the flavor. If the sauce is getting too thick you can thin it with a little more wine.
While the Cioppino is simmering you should grill your bread, we like to use ciabatta for it’s textural qualities. We butter the bread and season it with our Ocean Crest Seasoning and then grill it on our charbrioler. Any good Cioppino will be served with bread to sop up the broth, I think that charring the bread a little adds greatly to the depth of flavor while contrasting nicely with the bright, acidity of the tomato sauce. When our bread is done grilling we plate the Cioppino, cut the bread in half, place it on top and garnish with fresh parsley.
Tell us what you think about this post. Have you ever had the Cioppino at Ocean Crest Resort?