Cioppino - San Francisco's Famous Seafood Stew

Original recipe published by John Mitzewich, but adapted by Newman's customer Paul Redhead.  Paul insists Newman's stock is the secret to great tasting Cioppino but says you can be flexible with the types of seafood you use.

Prep time:  20 Minutes         Cook time:  75 Minutes       Serves 6

1/4 cup olive oil

1/4 cup butter

1 rib celery, chopped

1 onion, diced

1 can crushed tomatoes (28-oz)

2 cups Newman's fish stock or clam juice

2 cups white wine

4 cloves crushed garlic

1 lemon, juiced

1 teaspoon Worcestershire sauce

1 bay leaf

1 teaspoons dried basil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes, or to taste

1/2 teaspoon salt

1 Dungeness crab (about 2 lbs), cracked and cleaned, or 1 lb frozen crabmeat, thawed

2 pounds halibut fillet (or other white fish such as ling cod), cut into 1" pieces

24 large raw prawns, peeled and deveined

12 mussels

12 steamer clams - or more to taste

1/2 bunch Italian parsley, chopped

1. In a large pot, on medium-low heat, melt the butter with the olive oil and sauté the celery and onions until soft, about 10 minutes. Add all the rest of the ingredients except the seafood and fresh parsley. Simmer on low, uncovered, for one hour. Add a splash of water if the sauce gets to thick. Taste for salt and adjust if needed.

2. Add the crab, shrimp, and halibut, and simmer covered another five minutes. Add the mussels and clams, cover the pot and simmer for 3 minutes more, or until the mussels open. Turn off the heat, and stir in the Italian parsley.

3.  Ladle the Cioppino into large bowls and serve with lots of sourdough bread and red wine.

Newman's Favorite Crab Cakes

Dungeness Crab Cakes, from Simply Classic from Junior League of Seattle
Serves 6. Chilling time 2 hours or overnight.
3 cups fresh bread crumbs, divided
2 large eggs, beaten
2 Tablespoons mayonnaise
2 Tablespoons each, all minced: onion, celery, red bell pepper
1 Tablespoon parsley, minced
1 medium clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon dried mustard
1/4 teaspoon cayenne
1 pound fresh crabmeat
2 tablespoons olive oil
Chilling time 2 hours or overnight. 
Mix together 1 cup bread crumbs, eggs, mayo, onion, celery, bell pepper, parsley, garlic and seasonings. Stir in crabmeat. Chill covered mixture for at least 2 hours or up to over night.
Shape crab mixture into 12 small cakes. Evenly coat each cake with remaining bread crumbs. You may not need all the crumbs. Heat oil in a large skillet over medium heat. Cook cakes until brown and crisp, about 5 minutes per side. 
To serve, place a large spoonful of Orange Sauce on each plate and top with 2 crab cakes. Drizzle extra sauce over cakes. Alternative suggestions: serve hot crab cakes with Pineapple Salsa on the side or topped with an aioli sauce from the market.

Orange Sauce

2 large shallots, minced
1/4 cup white wine
1 cup orange juice, reduced by boiling to 2 Tbs    
4 Tbs butter, cut into bits
2 Tbs plain yogurt    
2 Tbs cream
1/4 tsp Tabasco sauce

In a non-reactive pan, heat shallots, wine and reduced orange juice until the liquid is further reduced to tablespoons. Gradually whisk in butter, stirring well after each addition. Remove from heat and stir in yogurt, cream and Tabasco.

Pineapple Salsa

2 cups pineapple, diced    
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced    
1/4 cup red onion, diced
1/2 jalapeño pepper, minced    
2 tablespoons cilantro leaves, minced
1 tablespoon lime juice    
1 tablespoon green onion, thinly sliced

For Pineapple Salsa, combine all ingredients in a medium-sized bowl. Stir well, cover and refrigerate 2 to 4 hours. Bring to room temperature before serving.

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John Hurst's Oregon Fish Stew Nouvelle

1 28oz can Italian plum tomatoes (peeled) 
2 cups chopped onions
1/2 cup olive oil
8 cloves garlic (mashed)
2 qt water
3 cups white wine (dry)
1/2 tsp. dry thyme
2 pinches saffron
6 parsley springs
1 bay leaf
1/4 tsp. fennel seed
3 inch piece orange peel (orange part only)
2 lb fish trimmings
1 lb red snapper
1 lb sea bass
2 lbs steamer clams
1 crab
1/2 lb raw shrimp

For the stock, sauté onions & garlic in olive oil, stir in tomatoes and cook for 5 minutes. Add the rest of the ingredients except assorted seafood. Cook at low boil for 45 minutes. Strain stock through sieve, boil down if necessary.

Before serving bring the stock to low boil, add snapper & sea bass. Poach until tender. Do not overcook! In separate pot steam clams open. Add clams and peeled shrimp to stock. Cook briefly. Add crab just to warm through and serve.

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