LUDVIG'S CIOPPINO

By Chef Colette Nelson, Ludvig’s Bistro, Sitka, AK

INGREDIENTS

LUDVIGS MARINARA SAUCE

• 1 teaspoon dried oregano

• 1-1/2 teaspoons dried basil

• 1 Tablespoon salt

• 1/2 teaspoon ground star anise (ground in a coffee or spice grinder)

• 1/2 teaspoon black pepper

• 1 teaspoon smoked paprika

• 1 cup dry red wine

• 1-1/2 teaspoons balsamic vinegar

• 2 cans (28 oz. each) diced tomatoes

• 1/2 cup sun-dried tomatoes (in oil)

• 1 Tablespoon olive oil

• 1/4 cup chopped garlic

• 1/2 dried chipotle pepper

• 3 oz. tomato paste

• Pinch of sugar

SAFFRON SHRIMP STOCK

• About 30 Alaska Spot Prawn shells (reserve prawns for cioppino)

• 1/2 cup 1/2 cup dry white wine

• 8 8 saffron threads

• 2 teaspoons ground turmeric

• 2 teaspoons smoked paprika

CIOPPINO

• 2 Tablespoons olive oil

• 1/2 Alaska Grown yellow onion, diced

• 1 medium Alaska Grown fennel bulb, trimmed and diced

• 2 cloves garlic, minced

• 1/4 teaspoon fennel seeds

• 1 cup dry red wine

• 4 cups Ludvigs Marinara Sauce (see recipe)

• 4 cups Saffron Shrimp Stock (see recipe)

• 8 oz. wild Alaska Black Cod tips, cut into 1-inch pieces

• 2 wild Alaska Dungeness Crabs, cooked, legs separated and cracked

• 16 wild Alaska Spot Prawns, peeled and deveined (reserve shells for Saffron Shrimp Stock)

• 16 Alaska Mussels, cleaned and beards removed

• Salt and pepper, to taste

• Fresh chopped flat-leaf parsley and dried chili flakes, for garnish

INSTRUCTIONS

LUDVIG'S MARINARA SAUCE

1. In the bowl of a blender or food processor, combine oregano and next 9 ingredients. Blend (in 2 batches, if necessary) until well combined, transfer into a large bowl; set aside. In a large pot, heat olive oil and saute garlic until golden, about 1 minute. Add chipotle and tomato paste.

2. Stir in reserved tomato mixture. Let simmer over low heat, stirring occasionally, 1-1/2 to 2 hours. Taste and add more salt, pepper or a pinch of sugar, as needed.

3. Reserve 1 quart of marinara for cioppino. Remaining sauce can be refrigerated or frozen (for a tomato-based dish).
   

SAFFRON SHRIMP STOCK

1. Roast shells on a rimmed sheet pan at 400F for 15 minutes. Remove pan and carefully deglaze pan with white wine. Pour shells and wine into large stock pot and place over medium-high heat.

2. Add 2 quarts water, saffron, turmeric and paprika. Stir; reduce heat and simmer 30 minutes. Strain broth into a large bowl through a fine-mesh sieve, discarding shells. Reserve 1 quart of stock for cioppino. Remaining stock can be stored in refrigerator up to 2 days.
   

CIOPPINO

1. In a large pot, heat olive oil over medium-high heat; add onion and fennel; saut, stirring occasionally, until soft. Add garlic and fennel seed; stir and cook until fragrant, about 3 minutes. Add red wine and cook about 8 minutes or until reduced by half. Add 4 cups Ludwigs Marinara Sauce and 4 cups Saffron Shrimp Stock; stir and let cook 5 minutes.
   

2. Add black cod pieces and crab legs; reduce heat to a low simmer (do not let boil); cover pot and simmer 2 minutes. Add mussels and cover; simmer about 3 minutes or until muscles start to pop open; stir in prawns and cook 1 minute.

3. Remove pan from heat. Taste broth; add more salt and pepper, as needed.
   

4. To serve, use a slotted spoon and place some seafood in center of a large shallow platter or bowl; pour some broth around seafood. Garnish with parsley and chili flakes, if desired.
   

Make it easy: prep all seafood first and keep cold; remove from refrigerator about 10 minutes before cooking. Be creative and substitute other seafood; snow crab in place of Dungeness or rockfish in place of black cod. Make shrimp stock and marinara one day ahead. Serve with lots of grilled bread.

#recipe