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Sally's Cioppino Recipe
One of our loyal guests requested the recipe for our famous Sally's Cioppino so we'll happilly outline it here for all to enjoy.
Happy Cooking!
Sally's Cioppino (Serves 10)
Broth
8 oz red cooking wine
8 oz white cooking wine
Put the wines into a non-reactive sauce pot, put on medium heat and reduce by about half by slowly simmering.
20 oz clam juice
1C marinara
1C tomato paste
1/2 C soy sauce
1/2 C Worcestershire sauce
2 Tbl Lobster base
8 oz raw chorizo
1 ea smoked ham hock
1 ea carrot, cut in 2" chunks
1/2 ea fennel bulb, cut in 2" chunks
1/2 ea yellow onion, cut in 2" chunks
3 stalks celery, cut in 2" chunks
1/2 C demi glace (can be substituted with beef broth)
1/2 C smoked bonito flakes
6 C water
Put all ingredients in a heavy bottomed pot, add the reduced wines and immer for 2 hrs., if the stock gets too thick add a little more water. After cooking all the flavor out of hte ingredients and into the stock, strain all the solids out and discard. Check the stock for seasoning (salt and pepper). Keep refrigerated for about a week.
Seafood per person:
2 ea Main Diver scallops
3 ea 13/15 shrimp
2.5 oz Seabass
1 oz king crab meat
Vegetables:
4 pc Asparagus
2 ea cherry tomatoes, cut in half
1/2 Croissant, cut into cubes and toast in the oven at 350 degrees until golden brown.
To Assemble:
Sear the seafood in a medium hot sautee pan, seasoned with salt and pepper of course. Blanch the asparagus and toss in a little melted butter, salt and pepper. Sautee the cherry tomatoes in butter, salt and pepper. Place seafood and vegetables into hot bowls, top off with the toated croissant cubes and pour the hot broth into the plate tableside.
Voila! Enjoy!
