Cioppino Recipe

Cioppino

Ingredients

• 2 Quarts Clam Juice
• 1 Quart V-8
• 1/2 Cup Dry Vermouth
• 2 Shallots (peeled & sliced)
• 4 Garlic Cloves (chopped)
• 1/2 pound Fish Scraps
• 2 tablespoons Tomato Paste
• 2 Plum Tomato 1/4 inch dice
• 1 Cup Leeks (washed, 1/4 inch dice)
• 1 Cup Carrots (peeled, 1/4 inch dice)
• 5 Black Peppercorns
• 20 Middle Neck Clams (washed 3 times)
• 20 Mussels (washed and cleaned)
• 1/2 pound Shrimp (31/35 p/d tail off)
• 1/2 pound Bay Scallops
• 1/2 pound Calamari Rings, 1/2 inch width
• 1/2 pound Striped Bass (no skin, 1 inch dice)
• Salt to Taste
• Fresh Ground Black Pepper to Taste
• 1 Handful Micro Chives (medium sticks

Instructions

1. Sweat the vegetables being sure not to produce any color.
2. Add the fish scraps except the diced bass.
3. Add the vermouth, deglaze & reduce au sec.
4. Add the clam juice and reduce by half.
5. Add the diced tomato, tomato paste, and V-8.
6. Bring to a simmer.
7. Lightly simmer for 10 to 15 minutes.
8. Strain through a chinois.
9. Place broth back into a pot.
10. Add the clams first and allow to lightly simmer for 5 minutes.
11. Add the shrimp, mussels, scallops, and calamari.
12. Lightly simmer for 4 minutes.
13. Add the diced bass last.
14. Reduce the heat and allow the bass to poach in the liquid.
15. Season with salt & pepper and finish with the chives.