Cioppino with Lemon-Parsley Toast
Serves 6
INGREDIENTS
3 garlic cloves, divided
2 tablespoons extra-virgin olive oil
3/4 cup finely chopped onion
1/2 cup packed sliced fennel
1/4 cup finely chopped celery
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon red-pepper flakes
1/2 pound cleaned squid, bodies sliced into 1/2-inch rings, tentacles halved lengthwise if large
1/2 tablespoon tomato paste
1 teaspoon dried oregano
1 cup dry white wine
1 15-ounce can crushed tomatoes
2 bay leaves
1 8-ounce bottle clam juice
1 1/2 cups seafood stock or vegetable broth
1/2 stick (4 tablespoons) unsalted butter, room temperature
3 tablespoons chopped flat-leaf parsley, divided
1/2 teaspoon lemon zest
1 baguette, sliced and toasted
1 pound littleneck clams, soaked in water for 1 hour
1/2 pound medium tail-on shrimp, peeled and deveined
1 pound mussels, scrubbed and debearded
1/2 pound skinless flaky white fish such as bass, halibut, hake, or cod, cut into 1-inch pieces
PREPARATION
Mince 2 of the garlic cloves. In a large pot over medium heat, heat oil. Add onion, fennel, celery, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the minced garlic and red-pepper flakes. Continue to cook, stirring constantly, until garlic is golden and fragrant, 1 to 2 minutes more.
Reduce heat to medium-low and add squid. Cook, stirring occasionally, until squid is opaque and tender and the released juices reduce, 15 to 20 minutes. Add tomato paste and oregano and cook, stirring, 1 minute.
Add wine, raise heat to medium-high, and cook until cooking liquid is reduced by half, 5 to 7 minutes. Add tomatoes with their juice, bay leaves, clam juice, and stock. Bring to a boil, reduce to a simmer, and cook, covered, 30 minutes. Stir in 1/4 teaspoon each salt and pepper. Taste and adjust seasoning.
Meanwhile, in a small bowl, mix the butter, 1 tablespoon parsley, lemon zest, and 1/4 teaspoon salt together. Cut remaining garlic clove in half and rub the cut sides on the toasts. Spread the flavored butter on the toasts.
When ready to serve, heat the pot to medium and add clams, cover, and cook for 3 minutes. Stir in the shrimp and mussels. Arrange the fish on top of the stew, cover, and simmer until shellfish opens and fish and shrimp are firm and opaque, about 5 minutes more. Discard bay leaves and stir in remaining 2 tablespoons parsley.
Serve cioppino immediately in large soup bowls with gremolata toasts alongside.
Roasted Salmon with Fennel and Citrus
Serves 6
Ingredients:
1 Tbs. fennel seeds
1/2 tsp. red pepper flakes
3/4 cup (6 fl. oz./180 ml) extra-virgin olive oil
2 fennel bulbs, trimmed, cored and thinly sliced, fronds reserved for garnish
1 navel orange, thinly sliced and seeds removed
1 blood orange, thinly sliced and seeds removed
1 small grapefruit, thinly sliced and seeds removed
1 Meyer lemon, thinly sliced and seeds removed
Kosher salt and freshly ground black pepper
1 skinless center-cut salmon fillet, about 2 1/2 lb. (1.25 kg)
Flaky sea salt
Directions:
Preheat an oven to 300°F (150°C).
In a small saucepan over medium heat, toast the fennel seeds and red pepper flakes, stirring constantly, until fragrant, about 3 minutes. Add the olive oil and bring to a simmer, then remove from the heat and let cool slightly. Strain the oil, discarding the fennel seeds and pepper flakes.
Arrange the fennel, orange, grapefruit and lemon slices in a large baking dish, spreading them evenly. Season with kosher salt and black pepper. Place the salmon on top, then pour the infused olive oil over the salmon and season with kosher salt.
Roast until the salmon is tender and flakes when pulled with a fork, about 30 minutes. Let cool slightly, then transfer the fennel, citrus and salmon to a serving platter. Season the salmon with black pepper and flaky sea salt, garnish with the reserved fennel fronds and serve immediately.
Delicious Warm Crab Dip
Serves 10-12
Ingredients
4 tablespoons unsalted butter
2/3 cup coarse fresh breadcrumbs
Salt
1 large shallot, minced
1 tablespoon dry vermouth
3/4 cup cream cheese (6 ounces), softened
1/4 cup crème fraîche or heavy cream
1/4 cup mayonnaise
2 tablespoons Dijon mustard
3 tablespoons minced chives
2 teaspoons finely chopped tarragon
1 1/2 pounds jumbo lump crabmeat, drained and picked over
Cayenne pepper
Pita chips or toasted baguette slices, for serving
Directions
Preheat the broiler, with oven rack in middle of oven. In a small glass bowl, melt 3 tablespoons of butter in a microwave on high heat. Stir in the breadcrumbs and a pinch of salt. Melt remaining 1 tablespoon butter in a large skillet over medium. Add shallot and cook until just beginning to brown, 4 minutes. Add the vermouth and cook until nearly evaporated, about 10 seconds. Quickly add cream cheese, crème fraîche, mayonnaise, mustard, chives and tarragon. Reduce heat to low, and cook, stirring constantly, just until cream cheese mixture is melted and smooth, about 2 minutes. Add crab and cook, stirring gently, just until warmed through, about 3 minutes. Remove from heat and season with salt and cayenne pepper to taste.
Spread the crab dip in a 2-quart shallow baking dish. Sprinkle the crumbs over the crab dip and broil until the dip is heated through and the topping is golden, 5 to 7 minutes; shift the baking dish for even browning. Serve warm with pita chips or toasted baguette slices.
