Seattle’s Elliott Bay Cioppino

INGREDIENTS

3 tablespoons olive oil
1 cup diced onion
1 teaspoon red pepper flakes
1 teaspoon smoked paprika
2 thyme sprigs
2 bay leaves
2 tablespoons minced garlic
1 cup dry white wine
1 cup lobster stock, plus more as needed
1 (28-ounce) can diced fire-roasted tomatoes, preferably Muir Glen
8 mussels
8 clams
8 large shrimp, shelled and deveined
8 large diver scallops
1 pound halibut fillet, cut into 1-inch cubes
Spicy Aioli for finishing – see recipe
4 slices grilled sourdough bread

For the Spicy Aioli

4 cloves garlic
1 egg yolk
1 cup extra virgin olive oil
1 tablespoon fresh lemon juice
Pinch of cayenne pepper
Dash of hot sauce

GUIDE / INSTRUCTIONS

For the Seattle’s Elliott Bay Cioppino

In a medium sauté pan over medium heat, sweat the onion in the oil with the pepper flakes, paprika, thyme and bay leaves until the onion softens and the spices bloom, about 2 to 3 minutes.
Add the garlic and sauté until its aroma is released. Add the wine, increase the heat to medium-high and simmer until reduced to a syrupy consistency.
Decrease the heat to medium-low and add the stock and tomatoes. Simmer gently, adjusting the heat as needed to prevent boiling, until the sauce thickens, about 3 to 4 minutes. Discard the thyme and bay leaves. If the broth is too thick, add more stock as needed.
Nestle the mussels, clams, shrimp, scallops and fish in the broth. Cover with a cartouche and simmer gently for 2 to 3 minutes.
Turn the seafood and cook until the shrimp, scallops and fish are opaque, about 2 to 3 more minutes.
Ladle the broth into bowls and arrange the seafood on top. Finish with dollops of aioli and serve with the bread.

For the Spicy Aioli

Using the flat edge of a chef knife, mash the garlic into a paste.
In a small bowl, whisk the egg yolk until pale, about 1 minute.
Continue whisking vigorously while slowly adding the oil in a thin, steady stream to form an emulsion.
Add the mashed garlic, lemon juice, cayenne and hot sauce and whisk to combine, adjusting the cayenne and hot sauce to taste.
Serve immediately or refrigerate and use within 1 week.

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