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Rose Pistola's Cioppino
Posted: January 24, 2013
Recipe by chef Mark Gordon, Rose Pistola, San Francisco
Rose Pistola's Cioppino
• 1/2 cup olive oil
• 1 1/2 cups Spanish onion, finely diced (reserve scraps for stock)
• 1/4 cup white onion, finely chopped and rinsed
• 1 tablespoon leeks, chopped
• 2 branches marjoram
• 1 bay leaf
• 1 clove garlic, minced
• 1/4 cup parsley, chopped
• 1 tablespoon harissa
• 1 tablespoon anchovy fillets, chopped
• 1/2 Dungeness crab cut into serving size pieces, along with its fat and any juices
• 5-ounce rockfish fillet
• 1/2 cup crisp, dry white wine such as Sauvignon Blanc or Albariño
• 2 cups pasta water
• 1 cup tomato sauce
• 1/2 cup squid, cleaned
• 8 mussels, cleaned
• 1/4 cup rock shrimp
Step 1: In a small stainless, high-sided saucepan, heat the oil over high heat. Add onion, leek, marjoram, bay leaf and sauté until fragrant. Add garlic, parsley, harissa and anchovy and stir. Add crab and rockfish filet and stir until rockfish turns opaque and begins to break up.
Step 2: Keeping heat high, add wine and reduce slightly. Add pasta water and tomato sauce and boil. Taste for seasoning and add mussels, squid, rock shrimp and a healthy drizzle of olive oil. Boil until mussels open and serve in a warm tureen. Serves 2.
Member comments 1 comment(s)
OMG!! 1/2 c. oil for two servings!?