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Fish for Fall

Executive Chef Michael Nelson shares GW Fins’ Gulf Cioppino

Gulf Cioppino
 

1     whole 2-pound fish, filleted, skinned and cut in 1-inch dice; reserve skin and bones
2     pounds Louisiana shrimp, peeled and deveined; reserve shells
1     pound fresh Louisiana crabmeat, picked through to remove shells
1     cup onions, small dice
1     cup fennel bulb, small dice
2     Tablespoons garlic, thinly sliced
½    cup salt cod, small dice and rinsed under running water for 10 minuets
1     Tablespoon shallot, small dice
¼    cup extra virgin olive oil
1     Tablespoon tomato paste
4     cups tomatoes, crushed by hand in small pieces
16   fluid ounces clam juice
½    teaspoon dried oregano
¼    teaspoon red pepper flakes
2     teaspoons Creole seasoning (*Paul Prudhomme’s Seafood Magic preferred)
2     teaspoons old Bay Seafood seasoning
½    teaspoon garlic powder
½    teaspoon onion powder
1/8  teaspoon ground black pepper
1/3  cup white wine
1/3  cup fresh basil, julienned

 


 

In a large pot place shrimp shells and fish bones and skin, barely cover with water and bring to a boil. Turn off heat and reserve to finish soup.

In a large pot sweat onions in olive oil for 5 minutes. Add fennel and cook until soft, about 15 minutes. When onions are soft, add shallot, garlic and salt cod and cook 5 minutes more. Stir in the spices and tomato paste, and cook for 3 minutes. Deglaze with white wine and briefly cook out the alcohol. Add tomatoes and clam juice, and simmer for 30 minutes on low heat. Stir in fresh basil. (*If desired, this part can be made ahead and refrigerated.)

To finish, add strained seafood stock (2-4 cups) to thin to desired consistency. Then add fish, shrimp and crab and bring to a simmer.

Gently cook for 15-20 minutes.

Serve with crusty French bread and freshly grated Parmesan

Serves 8-10 people

 


 

GW Fins

808 Bienville St., 581-3467, GWFins.com

 

Chef Michael Nelson

 


 

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