Jan 25, 2017

SF Mission-Style “Cioppino”

Serves 12 with added seafood

Ingredients part 1:

1 btl Clam juice (8oz)

¼ btl Pernod (187ml)

1 ea Medium Yellow onions, rough chop

1 ea Fennel, cored, rough chop

26 oz Peeled tomato, canned

2 ea Chipotle peppers in adobo, canned

1 bunch Cilantro, chopped

1 qt Chicken stock

2 tbsp 80/20 Blend oil


Ingredients part 2:

1 lb 16/20 Shrimp

1 lb Mussels

1 lb Manilla Clams

6 oz Dungeness Crab Meat

2 tbsp Unsalted Butter

1 tbsp 80/20 Blend oil

½ cup White Wine

1 ea Medium Shallot, brunoise

2 ea Garlic Cloves, minced

1 tbsp Cilantro, chopped


Ingredients part 3:

1 lb U10 Scallops  

1 tbsp Black Pepper, ground

1 tbsp 80/20 Blend oil


Procedure Part 1:

Bring clam juice to boil in a pot and reduce by ½.

In a separate pot on med-high heat, add oil. Add the onions and fennel to pot with oil and cook until translucent. Add the Pernod and reduce liquid by half.

Add reduced clam juice and all other ingredients to the reduced Pernod mix, reserve ½ of the chopped cilantro, and simmer for one hour stirring to prevent scorching.

Blend all ingredients in VitaMix/blender until fully pureed

Season with Kosher salt and black pepper to taste and add remainder cilantro.


Procedure Part 2:

Make sure that all mussels and clams have been cleaned thoroughly, patted dry with a towel, and shells are closed.

Place oil in a 12” saute pan on medium-high heat. Add mussels, clams and shrimp. Stir with wooden spoon and add shallots, garlic, and white wine.

Continue to stir shellfish as shells begin to open for even cooking. When all shells are opened and shrimp is cooked, turn off heat and add butter and cilantro.

Stir in butter until melted and emulsified with the wine reduction. Add cooked Dungeness crab meat to warm up.

Season with Kosher salt and pepper to taste.


Procedure Part 3:

Place oil in a saute pan on medium-high heat. Remove “foot” from scallops, season top and bottom of scallops with black pepper.

Place scallops in pre-heated pan with the oil. Flip the scallop when you see the browning of the scallop between the pan and scallop itself. You will only sear each side once. Scallops are cooked when translucent to white and somewhat firm.