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1
Heat a large saucepan and add olive oil and anchovies.
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2
Stir anchovies into hot oil to dissolve.
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3
Add onions, celery and carrots and begin to cook until they begin to brown.
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4
Add basil leaves, garlic and chili flakes and sweat to release their aromas.
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5
Add sachet and tomatoes, season with salt and pepper.
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6
Simmer for 45 minutes until vegetables are tender enough to easily crush with a fork.
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7
Remove sachet and pass sauce through a fine food mill.
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8
Reserve for Cioppino Base.
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9
Combine wines and saffron.
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10
Reduce wine by half.
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11
Add fish stock and tomato sauce, bring to a simmer to combine flavors.
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12
Check seasoning.
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13
Adjust if necessary.
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14
Place Cioppino Base.in a large straight-sided pot.
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15
Heat to just below a simmer.
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16
Add fish, clams, mussels, crab and shrimp tails to pot.
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17
Cover and steam/poach briefly to cook and heat through each item.
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18
Clams and mussels should be now open; fish and shrimp should turn opaque.
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19
Add calamari for the last minute of cooking.
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20
Discard any clams or mussels that do not have beautiful plump meats.
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21
Heat about 6 inches of oil to 365 degrees F. Clean back apron of shrimp head and clean inside tail end of head.
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22
Dredge shrimp heads in potato starch lightly and fry 3 minutes until very crisp and golden.
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23
Drain briefly, split in 2 and season with salt and pepper.
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24
Hold warm for service.
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25
Soak bread cubes in fish broth and place all ingredients except oil in blender.
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26
Puree ingredients into a paste.
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27
Pour in the oil slowly, while blending, to make a thick fluffy mayonnaise sauce.
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28
Rub bread with cut garlic clove and brush with melted butter and olive oil.
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29
Sprinkle with
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30
parsley, salt and pepper and toast to golden brown in oven or toaster oven.
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31
Ladle Cioppino sauce into hot serving dishes.
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32
Arrange fish items on each dish from the back of the dish to the front.
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33
Lean crostini against 2 pieces of sea bass.
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34
Arrange 3 split fried shrimp heads against crostini and face forward and upright.
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35
Add 1 mussel shell and mussel meats, and 1 clam shell and clam meats.
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36
Add peeled shrimp tails, last piece of fish, calamari and peeled crab legs.
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37
Top with chopped parsley, cover and serve.
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38
Serve with lemons and Spicy Rouille sauce on side.
