Chef Andrew Lubatty’s Avenue Cioppino

Ingredients

Cioppino
½ lb mussels
½ lb ahi tuna or any fish you have
½ lb mahi or any fish you have
¾ C white wine*
4-5 cups tomato broth until fish is covered
4 T butter
½ lb fresh crab meat
2 lemons quartered for garnish

Garlic bread
1 baguette
4 T butter
¼ C parmesan cheeses
½ tsp dried oregano
1 tsp minced garlic
¼ tsp red chili flakes

Herbed Tomato Broth
¼ C Extra virgin olive oil
2 T garlic, minced
1 C yellow onions, small dice
¼ C red peppers, small dice
¼ C green peppers, small dice
2 C white wine
5 C clam or fish stock
28 oz can crush tomatoes
1 bay leaf
2 T tomato paste
2 T salt
1 tsp black pepper

Directions

Make broth: sauté garlic, onions, peppers in olive oil until softened, add wine and reduce by half. Add clam juice or stock, tomatoes, bay leaf, tomato paste, salt and pepper, simmer until vegetables are tender.
Prep seafood: dice fish in 1/2” pieces, rinse mussels and reserve crab for adding last.
Prepare garlic toast: preheat oven to 450. Slice baguette in 5” sections and split horizontally, butter and sprinkle with parmesan and herbs, place on baking sheet.
Toast garlic bread in 450 ovens for 5 minutes
To make Cioppino: place fish, mussels, white wine and butter in a large saucepan and simmer for 2 minutes. Add tomato broth and simmer 2 minutes more. Add crab last
Divide between 4 bowls and serve with lemons.

Recipe Roundup December 2011