Dawson's Cioppino

(courtesy of Michael Grande, executive chef, Dawson's Steakhouse in Sacramento. Serves 1 to 2)

For tomato saffron broth

4 plum tomatoes, diced into ½-inch pieces
2 bulbs fennel, diced
4 cups clam juice
½ cup white wine
1 Spanish onion, diced
1 tablespoon garlic, sliced
1 teaspoon orange zest
2 cups tomato juice
1 pinch saffron
Olive oil

Place onions, fennel, and garlic in pot with oil over medium heat and sweat until translucent. Add tomatoes and cook 10 minutes. Add saffron, white wine, clam juice, tomato juice, and orange zest, then simmer 45 minutes.

For cioppino

1, 5- to 6-ounce lobster tail
2 U10 scallops
3 16/20 shrimp
2 ounces white fish
¼ ounce (about 1½ teaspoons) shallot, sliced
1 garlic clove, sliced
3 whole Parisienne potatoes
6 ounces tomato saffron broth
Olive oil
Chopped parsley, for garnish

In sauté pan, sear lobster tail, scallops, fish, and shrimp with oil until brown, then remove. Add garlic and shallots; sweat 3 minutes. Add broth, deglaze pan, then add potatoes and simmer 5 minutes. Add seafood to pan, and simmer until cooked through. Finish with chopped parsley, salt, and pepper to taste. Serve with grilled bread and enjoy.

Cioppino photo wr

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