Cook Along with Chef Deniz: West Coast Cioppino with Toast Rouille

February 04, 2021

Cook Along with Chef Deniz: West Coast Cioppino with Toast Rouille

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Cioppino is a classic Italian Fish Stew, so rich & delicious - comfort food in a bowl. In tonight's class, Chef Deniz will walk you through his recipe for a West Coast version, loaded with local seafood. He'll even teach you how to quickly shuck an oyster or two. 

Get Ready for some West Coast Cioppino! Watch the embedded video, or check it out on YouTube.

*Note - we did have some technical issues with the sound at the start, but it does become clearer after a bit!

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

West Coast Cioppino with Toast Rouille

By Chef Deniz Tarakcioglu

Ingredients:

  • 2 medium onion, small diced
  • 2 carrots, small diced
  • 1 stalk of celery, small diced
  • 1 jalapeño, sliced
  • 5 cloves of garlic, minced
  • .5 g. saffron
  • 1L clam nectar or fish stock
  • 2 tbsp tomato paste
  • 1 can of San Marzano tomatoes
  • 3 stalks of green onion, sliced
  • 50 mL parsley leaves, chopped
  • 1/4 lbs small clams
  • 2oz of each of west coast fish; wild salmon, ling cod
  • ¼ lbs mussels
  • 1 dungeness crab
  • 10 mL coriander seeds
  • 200 mL white wine
  • 1 lemon
  • 6 crusty sourdough slices
  • 150mL mayonnaise
  • 10mL turmeric
  • 1 garlic clove, zested
  • 1/5 g. of saffron
  • 100mL parmesan

Instructions:

  • In a large pot sweat onions, coriander seeds, carrots, celery, chilies and garlic until soft but with no colour. Season with salt and pepper.
  • Deglaze with white wine and cook until evaporated.
  • Add tomato paste and cook for 1 minute.
  • Add the saffron, clam nectar, tomatoes and simmer for 10 minutes. Add chopped crab and simmer for 4 minutes.
  • Then add the clams and fish and cook 2 minutes more or until the clams are popped open.
  • Check seasoning and add juice of 1 lemon and chopped parsley. Turn on your broiler in the oven.
  • Check seasoning and add juice of 1 lemon and chopped parsley. Turn on your broiler in the oven.
  • In a mixing bowl mix mayonnaise, turmeric, saffron and garlic. Smear 25mL each on every sourdough slice. Sprinkle with parmesan and broil until caramelized.

Prep Time: 25 minutes

Cook time: 60 minutes

Yield: 500mL




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