Salmon Cioppino Recipe
Seared Atlantic Salmon. Mussels, calamari, shrimp, in a tomato clam fennel stew. Finished with tangy peppers, gremolata and an olive rouille toast point
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Ingredients
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Seafood
Stew Base
Gremolata
Olive Rouille Toast Point
Tangy Peppers
Method
Preparation
- 1
Prepare the Gremolata
In a small bowl, combine the chopped parsley, lemon zest, and minced garlic. Set aside.
- 2
Prepare the Olive Rouille Toast Point
Preheat the oven to 375°F (190°C). Mix olive oil and minced garlic together. Brush the baguette slices with the mixture and place on a baking sheet. Toast in the oven for 8-10 minutes or until golden brown.
Cooking the Cioppino
- 3
- 4
Add Tomatoes and Broth
Stir in the crushed tomatoes, clam juice, white wine, thyme, bay leaves, salt, and black pepper. Bring to a simmer.
- 5
Cook the Seafood
Add the mussels, calamari, and shrimp to the pot. Cover and simmer for about 5-7 minutes until the mussels open and the shrimp are cooked through.
- 6
- 7
Garnish and Serve
Top each bowl with diced tangy peppers and a spoonful of gremolata. Serve with the olive rouille toast points on the side.