Monday, September 12, 2016
WHIDBEY ISLAND SEAFOOD CIOPPINO ENJOY DAN:
WHIDBEY ISLAND SEAFOOD CIOPPINO by CHEF DAN:
4 garlic cloves, divided
2 tablespoon olive oil
1 onion, chopped
1 fennel bulb, sliced
Sea salt and Seasoned Pepper Medley to taste
1/2- teaspoon EACH red pepper flakes, and tomatoes paste,
1 teaspoon EACH dried oregano, and saffron treads
2 bay leaves
1 cup white wine
1 (10.5 Oz) can RO*TEL, diced tomatoes with habaneros
1/2-teaspoon lemon zest
1 (8 Oz) bottle clam juice
1-1/2-cup vegetable stock
4 tablespoons butter, room temperature
1-loaf Essential Baking Organic Artisan Ciabatta, sliced and toasted
1 pound littleneck clams
½-pound tail-on-shrimp, peeled and deveined
1 pound Penn Cove mussels
1 pound fresh squid bodies
1/2- pound EACH halibut, catfish or bass cut into chunks
1. Add oil in a stock pot over medium-heat; mince 2 garlic cloves.
2. Add minced garlic, onion, fennel and S. &. P. sauté for 6-8 minutes.
3. Add red pepper flakes and sauté for about 2 minutes more.
4. Add tomato paste and next 3 ingredients, sauté for 1 minute.
5. Add wine and increase heat to medium-high; cook 5-7 minutes.
6. Add tomatoes, and next 3 ingredients, bring to a boil.
7. Cover and then simmer for 30 minutes, season with salt & pepper.
8. Meanwhile, in a bowl: slice remaining garlic and add softened butter and mix thoroughly.
9. Spread the garlic butter on the toast.
10. When ready to serve, heat the pot to medium, add clams, cover and cook for 3 minutes.
11. Stir in shrimp and mussels; arrange fish on top of the stew.
12. Cover and simmer until shellfish open and shrimp are opaque about 5 minutes; discard any unopened shells and bay leaves.
13. In separate pot of boiling water, plunge squid into the boiling water, remove from heat and let stand stirring for 2 minutes.
14. Cut squid bodies crosswise and slice into thin strips, and halve tentacles crosswise; set aside
15. Add to the stew, and simmer for 2 minutes.
ENJOY DAN: SING SONGS & PLANT SEEDS!!