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

West Coast Cioppino with Toast Rouille

By Chef Deniz Tarakcioglu

February 4th, 2021

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.