Fourth Street Grill's Cioppino Recipe

Name: Fourth Street Grill's Cioppino
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: Serves 1 or more
Ingredients: 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

Recreate the legendary 1987 San Francisco Chronicle award-winning Cioppino! This authentic Bay Area recipe, originally from Amey Shaw of Berkeley's Fourth Street Grill, is a seafood lover's dream. A rich saffron-infused broth simmers with succulent Dungeness crab, plump mussels, tender clams, and delicate squid. Each bowl is crowned with crispy garlic croutons and a vibrant, spicy rouille for an unforgettable culinary experience. Prepare for a flavor explosion that's not for the faint of heart!

Prep Time 30 mins

Cook Time 55 mins

Calories 1669 kcal

Protein 143g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

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How to Make 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.