Ingredientes para Fourth Street Grill's Cioppino
- 4 cloves garlic, minced (in addition to garlic for croutons and rouille)
- Light Olive Oil
- 1 baguette, thinly sliced
- Garlic Cloves
- Red Jalapeno Chiles
- Cayenne Pepper
- Egg Yolk
- Extra Virgin Olive Oil
- Lemon Juice
- Salt to taste
- 1 (28 ounce) can crushed tomatoes
- Fresh Ground Black Pepper
- Fish Stock
- Saffron Thread
- Orange, Zest Of
- 1 medium fennel bulb, thinly sliced
- Leek
- Carrot
- 2 shallots, minced
- 2 tablespoons Pernod (or anise-flavored liqueur)
- Manila Clams
- Dungeness Crabs
- 1 pound mussels, debearded and scrubbed
- 1 pound squid, cleaned and cut into rings
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Fourth Street Grill's Cioppino? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Fourth Street Grill's Cioppino
- **Prepare the Croutons:** Preheat oven to 350°F (175°C). Grind the whole head of garlic in a food processor. Strain through a fine-mesh sieve and whisk into 1/2 cup olive oil. Toss baguette slices with garlic oil until evenly coated. Arrange on a baking sheet and bake for 10-12 minutes, or until golden brown. Let cool completely.
- **Prepare the Rouille:** Mash garlic, chili peppers, and cayenne in a mortar and pestle until a paste forms. Transfer to a bowl. Whisk in egg yolk. Slowly drizzle in olive oil, whisking constantly until emulsified. Season with lemon juice and salt. Refrigerate.
- **Prepare the Cioppino:** Preheat oven to 400°F (200°C). Spread crushed tomatoes on a baking sheet, drizzle with olive oil, and season with black pepper. Roast for 30 minutes, or until caramelized.
- In a large kettle, combine fish stock, roasted tomatoes, saffron, and orange zest. Keep warm over low heat.
- Heat enough olive oil to coat the bottom of a large skillet over medium heat. Add fennel, leeks, and carrots; cook for 2 minutes. Add shallots and cook for 1 minute more. Add minced garlic, increase heat to high, add Pernod, and carefully flame (optional).
- Add the warm fish stock mixture, clams, and crab meat. Cover and cook for 2 minutes. Add mussels, cover, and cook until clams and mussels open (about 3-5 minutes). Reduce heat to a simmer.
- Warm 8 large soup bowls. Divide shellfish equally among bowls (1/4 crab, 4 mussels, 3 clams per bowl).
- Add squid to the broth and cook for 30 seconds. Season broth with salt to taste.
- Divide squid among bowls. Add 4 croutons upright to each bowl. Top with a tablespoon of rouille. Carefully ladle broth and vegetables over the seafood. Serve immediately. Pass extra rouille at the table.
Nutrition Information (Approximate per serving)
Sodium
109 g
Sugar
10g
Fat
55g
Carbs
60g
