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