Fourth Street Grill'S Cioppino Recipe

Name: Fourth Street Grill'S Cioppino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Croutons; 1 head garlic, broken apart lightly; 1 cup light olive oil; 40 slices baguette (thin slices); The Rouille; 4 garlic cloves; 2 red jalapeno chiles, roasted, peeled, seeded; 1 teaspoon cayenne pepper, lightly toasted; 1 egg yolk; 1 cup extra virgin olive oil; lemon juice; salt; The Cioppino; 1 cup chopped drained seeded tomatoes (canned or fresh); 1 tablespoon extra virgin olive oil; fresh ground black pepper; 6 cups fish stock; 1 tablespoon saffron thread, toasted, pulverized; 1/2 orange, zest of; light olive oil, for sauteeing; 1/2 cup julienned fresh fennel; 1 cup julienned leek; 1 cup julienned carrot; 2 tablespoons minced shallots; 1 tablespoon minced garlic; 3 ounces Pernod; 24 manila clams, scrubbed; 2 dungeness crabs, cleaned, quartered, lightly cracked; 32 mussels, scrubbed, debearded; 2 lbs squid, cleaned, cut into 1/2-inch rings

Servings: persons

The Croutons
1 head garlic, broken apart lightly
1 cup light olive oil
40 slices baguette (thin slices)
The Rouille
4 garlic cloves
2 red jalapeno chiles, roasted, peeled, seeded
1 teaspoon cayenne pepper, lightly toasted
1 egg yolk
1 cup extra virgin olive oil
lemon juice
salt
The Cioppino
1 cup chopped drained seeded tomatoes (canned or fresh)
1 tablespoon extra virgin olive oil
fresh ground black pepper
6 cups fish stock
1 tablespoon saffron thread, toasted, pulverized
1/2 orange, zest of
light olive oil, for sauteeing
1/2 cup julienned fresh fennel
1 cup julienned leek
1 cup julienned carrot
2 tablespoons minced shallots
1 tablespoon minced garlic
3 ounces Pernod
24 manila clams, scrubbed
2 dungeness crabs, cleaned, quartered, lightly cracked
32 mussels, scrubbed, debearded
2 lbs squid, cleaned, cut into 1/2-inch rings
salt

1
To prepare the croutons:
2
Preheat the oven to 350u00b0F
3
To make the garlic oil, grind the whole head of garlic, including the skins, in a blender or food processor. Strain through a fine sieve and add to the oil.
4
Place the thin slices of baguette in a large mixing bowl and pour in enough garlic oil to coat thoroughly. Toss gently. Arrange on a baking sheet and bake for 10 minutes, or until golden brown. Let cool.
5
To prepare the rouille:
6
Mash the garlic in a mortar with the peppers and the cayenne until they form a paste. Transfer the mixture to a bowl. Add the egg yolk and whisk to combine. Slowly drizzle in the olive oil, drop by drop, whisking constantly until an emulsion begins to form. When all the oil is absorbed, taste and season with lemon juice and salt. Refrigerate until ready to use.
7
To prepare the cioppino:
8
Preheat oven to 400u00b0F
9
Place well-drained tomatoes in a layer on a baking sheet and drizzle with olive oil and sprinkle with black pepper. Roast for 30 minutes, or until lightly caramelized.
10
Combine the stock, tomatoes, saffron and orange zest in a large kettle over low heat. Set aside and keep warm.
11
Put enough olive oil to cover the bottom in a large skillet and place over medium heat. Add the fennel, leeks and carrots and cook about 2 minutes. Add the shallots and cook a minute more. Add the garlic, turn the heat to high, and add the Pernod and flame if possible. Add the fish stock combination, the clams and the crab. Cover tightly. After about 2 minutes add mussels and cover. As soon as the mussels and clams have opened, reduce heat to simmer.
12
Have 8 large soup bowls warmed and arrange all the shellfish, with a quarter crab, 4 mussels and 3 clams in each bowl.
13
Add the squid to the broth and let cook for 30 seconds. Taste the broth and season with salt. Arrange the squid in the bowls. Arrange 4 croutons upright in each bowl. Top a fifth with a tablespoon of rouille and place flat in the bowl. Carefully pour in broth and vegetables and serve immediately. Pass additional rouille at the table.

1646

kcal

Calories

126

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: The Croutons, 1 head garlic, broken apart lightly, 1 cup light olive oil, 40 slices baguette (thin slices), and more.

Yes, Fourth Street Grill'S Cioppino falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fourth Street Grill'S Cioppino

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions