Halibut and Cioppino with San Francisco Sourdough

Name: Halibut and Cioppino with San Francisco Sourdough
Prep time: 54 min
Cook time: 54 min
Total time: 54 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 794 grams San Marzano tomatoes, drained, hand-crushed with juice reserved; 2 ribs celery; 454 grams chorizo (dry aged chorizo), ground in a food processor; 237 milliliters dry red wine; 2 kilograms fresh Dungeness crabs each), cut into 6 pieces; 2 Tbsps chopped flat-leaf parsley; 59 milliliters flour; 0 bunches fresh thyme; 2 cloves garlic, minced; 2 garlic cloves; 4 fillets Halibut fillets (get one whole big piece of halibut, boned and skinned); 4 servings Kosher salt and freshly ground black pepper; 1 lemon, cut in half, to serve with; 16 littleneck clams, scrubbed; 473 milliliters low-sodium chicken stock; 4 servings Extra-virgin olive oil; 1 large onion; 0 bunches Italian parsley, chopped for garnish; 16 larges uncooked shrimp, peeled and deveined; 1 loaf sourdough bread, cut in slices but still connected at the base; 1 sticks unsalted butter, room temperature

You can never have too many main course recipes, so give Halibut and Cioppino with San Francisco Sourdough a try. This recipe serves 4. One portion of this dish contains roughly 209g of protein, 83g of fat, and a total of 2049 calories. Head to the store and pick up kosher salt and pepper, lemon, olive oil, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes around 54 minutes.

Instructions

Preheat oven to 350 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Butter

Cioppino

Parsley

Garlic

Toast

Equipment you will use

Bowl

Oven

Place the chorizo in a food processor and process until the pieces are small and well ground up.

Ingredients you will need

Chorizo

Equipment you will use

Food Processor

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.

Ingredients you will need

Ground Chorizo

Vegetable

Tomato

Celery

Garlic

Onion

Equipment you will use

Food Processor

Dutch Oven

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.

Ingredients you will need

Extra Virgin Olive Oil

Ground Chorizo

Vegetable

Bay Leaves

All Purpose Flour

Thyme

Base

Add the red wine, reserved tomato juice, and chicken stock. Season lightly with salt and pepper and then cover and simmer for 1 hour.

Ingredients you will need

Salt And Pepper

Chicken Stock

Tomato Juice

Red Wine

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.

Ingredients you will need

Fish

Shrimp

Broth

Clams

Serve cioppino with sourdough toasts and top with a spoonful of reserved garlic butter, some fresh parsley and the lemon.

Ingredients you will need

Fresh Parsley

Garlic Butter

Cioppino

Lemon

Equipment

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Thrive Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 15 dollars.