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North West-Coast Cioppino

North West-Coast Cioppino

Recipe developed by Natalie Janicka. 

Yields 6 portions.

Ingredients:

2 lbs. King crab (other varieties will work)

1 ½  lb Sablefish

¾  lb AK shrimp (Spots or Side Stripes)

½  lb Littlenecks clams (other varieties will work)

3 tablespoons mild olive oil

2 cups yellow onion, julienned

¾  cup red peppers, julienned

3 tablespoons garlic, minced

2 tablespoons tomato paste

½  teaspoon crushed red pepper flakes

2 cups dry white wine (preferably sauvignon blanc)

1 teaspoon dried thyme

2 tablespoon kosher salt

1 28 oz can tomatoes (good quality San Marzano are best), pureed

4 cups seafood stock

1/4 cup basil, chiffonade

2 tablespoons parsley, chopped

2 tablespoons chives, minced (reserve for garnish)

1 orange, juiced

Prepare your seafood:

  • Clean your crab and break the large legs down into 2-3" pieces using a chef's knife. Using a pair of scissors or kitchen shears, cut the shells lengthwise so the meat will be more easily removed from the shell once the crab has been added to the cioppino base.
  • Rinse the clams in cold running water for at least 5 minutes to remove any sand from the clams. 
  • Peel the shells off the body of the shrimp (saving the shells for stock, if desired) while leaving the tails on.
  • Remove the skins from the fish fillet by running your knife between the meat and the skin. Then cut into 2-3 oz pieces, roughly 2"x2" squares.
  • Reserve seafood in the refrigerator until needed.

Start the cioppino base:

Heat a heavy bottom stock pot over med. high heat. Once the pan is hot, add oil and onions. Saute for 2-3 minutes then add the minced garlic. Stir and cook for an additional 2-3 minutes.

Add the red peppers. Allow to continue cooking, stirring occasionally for 10 minutes. 

Add tomato paste, crushed red pepper and thyme and stir. Cook down until the tomato paste has had a chance to cook down for 3-4 minutes. Deglaze with wine, making sure to scrape the bottom of the pan to release any brown bits. Allow to reduce by half; this takes roughly 15 minutes.

Add pureed tomatoes, seafood stock and allow the sauce to come to a boil, then cover with a lid and reduce heat to medium. Allow a low boil for 15-20 minutes, stirring occasionally. Then reduce heat to a simmer (medium-low heat) for 35-40 minutes, while stirring periodically. The cioppino base is ready for the addition of herbs and seafood once the volume of liquid has reduced by a third.

At this point, turn the base back up to medium high heat. Add the salt and the clams.  Cover the pot again and allow clams to cook for 2-3 minutes. Stir gently and then add the crab and sablefish pieces, covering the pot again for an additional 4-5 minutes.

Once the fish is almost cooked through and the crab is warm, carefully stir the mixture and add the herbs and the shrimp. Allow to cook until the shrimp is cooked through, roughly 5 minutes.

Take the pot off of the heat and add the orange juice. Gently stir the juice into the fish and cooking liquid.

Serve with hearty bread.

Kodiak Jig Rockfish With Moroccan Oil and Couscous

Kodiak Jig Rockfish With Moroccan Oil and Couscous

Moroccan Oil
Makes 1 cup oil
1 cup grapeseed oil
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon paprika
1⁄2 teaspoon cinnamon
1⁄2 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 cloves garlic, minced
1 teaspoon lemon zest

To a heavy-bottomed pan over medium heat, add the grapeseed oil. When the oil is hot, but not smoking, add the cumin, coriander, paprika, cinnamon, black pepper, and cayenne. Bloom the spices in the oil until fragrant and toasted, about 90 seconds – two minutes. Remove from heat. Stir in the garlic and lemon zest. Strain through a fine mesh sieve. Spoon while hot over fish, chicken, lamb, or roasted vegetables. Store in an airtight container, refrigerated, up to two months.

Couscous
Yields 6 servings
2-3/4 cups chicken broth
1⁄2 teaspoon salt
2 tablespoons olive oil
1/3 cup golden raisins
1⁄4 teaspoon ground cinnamon
1⁄2 teaspoon sweet paprika
1⁄2 teaspoon cumin
1-1/2 cups couscous
1/3 cup pomegranate arils (if out of season, use toasted pistachios or pine nuts)
1/3 cup cilantro, chopped

Bring broth, salt, oil, raisins, and spices to a boil in a saucepan over high heat. When broth comes to a boil, remove from heat, pour in the couscous. Give a quick stir and cover promptly. Let sit covered for 5 minutes. Using a fork, fluff couscous to help separate the grains. Fold in most of the pomegranate arils (or nuts) and cilantro, reserving just a little of each for garnish. Season with salt to taste and transfer to a serving dish.

To assemble the plate:

Season the rockfish (or halibut or cod) fillets generously with salt and cook as desired (roasted, steamed, seared, en papillote, etc.) until medium-rare-medium in the center.

Scoop a serving of the prepared couscous onto a plate or into a serving bowl. Top with the fillet. Spoon Moroccan oil liberally over the fish and drizzle over the plate. Sprinkle with remaining pomegranate seeds (or nuts) and cilantro. Serve with a lemon wedge.

Miso Glazed Alaska Sablefish With Asian Cucumber Salad

Miso Glazed Alaska Sablefish With Asian Cucumber Salad

This recipe was developed by sisters Tomi and Kiyo Marsh, chefs from Southeast Alaska, for their celebrated Fishes and Dishes cookbook, and we know you're going to love it. Sweet, spicy ginger and savory miso combine with rich, buttery sablefish to make a culinary delight that's as easy to prepare as it is unforgettable. Combine with Alaskan carrots, cucumbers, and cabbage to make a restaurant quality meal that will be winning awards at your dinner table!

 

SERVES 4
PREP TIME 15 minutes
COOK TIME 5 minutes
INGREDIENTS

ASIAN CUCUMBER SALAD:

1 lb. Alaska Grown cucumbers, halved lengthwise and thinly sliced                         

2 Alaska Grown carrots, peeled and cut matchstick-size (about 6 oz.)

2/3 cup shredded Alaska Grown red cabbage

1/2 teaspoon grated fresh ginger

2 Tablespoons sesame oil

2 Tablespoons rice vinegar

2 teaspoons sugar

1 Tablespoon soy sauce

1 teaspoon sriracha sauce

2 teaspoons toasted sesame seeds

 

ALASKA SABLEFISH and MARINADE:

1/3 cup dry sake

1/3 cup mirin

1/3 cup red miso

3 Tablespoons packed brown sugar

2 Tablespoons soy sauce

1 teaspoon grated fresh ginger

4  Alaska sablefish fillets (6 oz. each)

2 Tablespoons chopped green onion

DIRECTIONS

ASIAN CUCUMBER SALAD:

  1. In a bowl, combine cucumbers, carrots, and cabbage.  In a smaller bowl, whisk together the ginger, sesame oil, rice vinegar, sugar, soy sauce and sriracha until the sugar is dissolved.
  2.  Pour dressing over vegetables; sprinkle with sesame seeds and toss to combine. Cover and refrigerate until serving, up to 8 hours.

ALASKA SABLEFISH/MARINADE:

  1. In a medium bowl, mix together the sake, mirin, miso, brown sugar, soy sauce and ginger until smooth and blended.  Place Alaska sablefish fillets and marinade in a large zip-top bag; squeeze out air and seal.  Place the bag in a shallow bowl or baking dish.  Refrigerate at least 12 hours or up to 72 hours, turning the bag over occasionally to coat all sides.  Remove fish from marinade; drain thoroughly.
  2. Turn oven on to broil setting.  Place fish in an oven-proof pan.  Arrange oven rack so that top of fish is 4 to 5 inches from broiler heat element.  Broil 4 to 5 minutes, or until top of fish is caramelized and dark brown; remove and allow fish to rest 2 to 3 minutes.
  3. To serve, portion about 2 cups cucumber salad on each plate.  Top sablefish with 1/2 tablespoon green onion. 

 

Recipe developed by Kiyo and Tomi Marsh for the Fishes & Dishes Cookbook, reproduced here courtesy of © Epicenter Press, 2010.