SAN FRANCISCO CIOPPINO WITH GREMOLATA TOAST ENJOY DAN:

       SAN FRANCISCO CIOPPINO WITH GREMOLATA TOAST by CHEF DAN:

Serves 6-8

INGREDIENTS:

2 tablespoon olive oil

3 garlic cloves, divided (2 minced 1 sliced in half)

1 fennel bulb, thinly sliced

1 onion, chopped

4 celery stalks, chopped

6 garlic cloves, sliced

3 tablespoon tomato paste

1 pinch saffron

1 teaspoon EACH dried oregano, dried sage, and dried basil

4-5-fresh thyme springs

2- tablespoons dried tarragon

1/2-teaspoon cayenne pepper

2 bay leaves

1-1/2-cup wine

1 (15 Oz) can diced tomatoes

1 (8 Oz) can clam juice

1-1/2-cups vegetable broth

12 Penn Cove mussels, scrubbed and de-bearded

1 pound white fish (such as bass, halibut, hake, catfish or cod cut into bite size-pieces

1 pound shrimp, peeled

2 tablespoon al-purpose flour

TOAST:

1/2-Stick butter

1 tablespoon flat leaf parsley

1/2-teaspoon lemon zest

1 baguette, sliced and toasted

DIRECTIONS:

1.      In a stock-pot over medium-high heat, add oil and when sizzling.

2.      Add fennel and onions and sauté 5 minutes. Then add minced garlic and tomato paste.

3.      Sauté 1 more minute and add saffron, thyme springs, dried herbs and cayenne, mix well.

4.      Pour in the wine, clam juice, stock and tomatoes, bring to a boil, cover and simmer for 30 minutes.

5.      Meanwhile, toss fish and shrimp into the flour.

6.      Once the stew has simmered for 30+ minutes add mussels and cook for 2-3 minutes.

7.      Next add the fish and shrimp, and cook for 3-5 minutes.

8.      Remove the thyme spring, bay leaves and any unopened mussels.

9.      In a small bowl mix the butter, 1 tablespoon parsley, lemon zest, 1/4-teaspoon salt.

10.  Rub the cut sides of the toast with the sliced garlic.

11.  Then spread the flavored butter on the toast.

ENJOY DAN:                                                  BUON-APPETITE!!