Cioppino

My take on the classic using fish from the northwest.

Cioppino

• 1 lb salmon cut into 2″ strips skin still on
• 24 clams
• 12 mussels
• 1 dungeness crab
• 1 lb shrimp shelled
• 4 anchovy fillets
• 1 fennel diced fine & 2 tbsp fronds chopped fine
• 1 onion diced fine
• 4-5 garlic minced
• 1-2 cayenne peppers chopped fine
• 1 can 28 oz whole tomoates crushed by hand
• 8 cups fish stock
• 1/2 cup dry white wine
• 2-3 tbsp chopped fresh oregano
• 2 tbsp tomato paste
• crusty bread

Shell crab leaving legs & claws intact. Make a shellfish stock with remaining crab shells & shrimp shells that yields about 4 cups. In large stock pot melt 3 tbsp butter with 1 tbsp olive oil over low heat. Add onion and saute until golden brown. Add fennel and saute until soft. Add galic chili pepper & anchovy and cook until fish dissolves. Add tomato paste and stir until incorporated on vegetables. Turn heat to high, add wine & deglaze pan. Add tomatoes, both stocks & oregano, bring to a boil then simmer until reduced by a 1/4, about 30 minutes. Season with salt and pepper then add the mussels, clams & crab in shell. Cover and simmer 10 minutes. Uncover & discard any shells that did not open. Then add shrimp, crab meat & salmon & cook 5 minutes more. Serve in deep bowls with bread to dip.