Fourth Street Grill's Cioppino
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.
Steps
To prepare the croutons:.
Preheat the oven to 350f.
To 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.
Place 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.
To prepare the rouille:.
Mash 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.
To prepare the cioppino:.
Preheat oven to 400f.
Place well-drained tomatoes in a layer on a baking sheet and drizzle with olive oil and sprinkle with black pepper.
Roast f.
Ingredients
garlic, light olive oil, baguette, garlic cloves, red jalapeno chiles, cayenne pepper, egg yolk, extra virgin olive oil, lemon juice, salt, tomatoes, fresh ground black pepper, fish stock, saffron thread, orange, zest of, fennel, leek, carrot, shallots, pernod, manila clams, dungeness crabs, mussels, squid