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Halibut and Cioppino with San Francisco Sourdough (Tyler Florence) Recipe

Halibut and Cioppino with San Francisco Sourdough (Tyler Florence) Recipe

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Halibut and Cioppino with San Francisco Sourdough (Tyler Florence)

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Ingredients:

Serving

2 cloves garlic, minced
1/2 stick unsalted butter, room temperature
2 tbsp chopped flat-leaf parsley
kosher salt and freshly ground black pepper
1 loaf sourdough bread , cut in slices but still connected at the base
1 lb chorizo (dry aged ), ground in a food processor
extra-virgin olive oil
2 garlic cloves
2 ribs of celery
1 large onion
1 (28oz) can san marzano tomatoes, drained , hand-crushed with juice reserved
1/4 bunch fresh thyme
1 bay leaf
1/4 cup flour
1 cup dry red wine
2 cups low-sodium chicken stock
kosher salt and freshly ground black pepper
2 fresh dungeness crabs (2 lb each), cut into 6 pieces
16 littleneck clams , scrubbed
16 large uncooked shrimp, peeled and deveined
4 halibut fillets (get 1 whole big piece of , boned and skinned)
1/4 bunch italian parsley, chopped for garnish
1 lemon, cut in half, to serve with

Directions:

Sourdough Garlic Toasts:
Preheat oven to 350 degrees F.
Combine, garlic, butter, parsley, salt and pepper in a bowl and stir to combine. Smear the insides of the slices with garlic butter and toast the whole loaf in the oven for 10 minutes until crispy and fragrant. Reserve left over garlic butter to top the cioppino with.
Halibut and Cioppino:
Place the chorizo in a food processor and process until the pieces are small and well ground up. Heat a dutch oven over medium heat and add the ground chorizo to cook until well colored and fat is rendered. Meanwhile add the garlic, celery, onion and drained tomatoes to the food processor and process until you have a smooth consistency of small vegetable pieces.
Once the ground chorizo is cooked, pour a two-count of extra-virgin olive oil and add the vegetable puree, thyme and bay leaf and saute for a further 5 to 7 minutes. When the liquid has cooked off a little, dust with the flour and stir well - this forms the base of a roux. Add the red wine, reserved tomato juice, and chicken stock. Season lightly with salt and pepper and then cover and simmer for 1 hour.
After 1 hour, turn the heat up and add the crabs and clams to the broth and steam until open, about 10 minutes. Reduce the heat and add the shrimp and fish fillets, gently mix to coat everything. Simmer gently until shrimp and fish are cooked then shut off the heat.
Serve cioppino with sourdough toasts and top with a spoonful of reserved garlic butter, some fresh parsley and the lemon.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2184.72 Kcal (9147 kJ)
Calories from fat	1172.94 Kcal
		% Daily Value*
Total Fat	130.33g	201%
Cholesterol	494.64mg	165%
Sodium	3642.76mg	152%
Potassium	2743.81mg	58%
Total Carbs	54.41g	18%
Sugars	5.63g	23%
Dietary Fiber	3.35g	13%
Protein	135.98g	272%
Vitamin C	22.9mg	38%
Vitamin A	0.1mg	5%
Iron	8.6mg	48%
Calcium	212.6mg	21%

Amount Per 100 g
Calories	192.79 Kcal (807 kJ)
Calories from fat	103.51 Kcal
		% Daily Value*
Total Fat	11.5g	201%
Cholesterol	43.65mg	165%
Sodium	321.46mg	152%
Potassium	242.13mg	58%
Total Carbs	4.8g	18%
Sugars	0.5g	23%
Dietary Fiber	0.3g	13%
Protein	12g	272%
Vitamin C	2mg	38%
Iron	0.8mg	48%
Calcium	18.8mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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