GW Fins’ Gulf Cioppino
 
Makes 8 to 10 Servings (4 Quarts)
Ingredients
  • 2 pounds large fresh Louisiana shrimp, peeled and deveined (reserve shells)
  • 1 (2-pound) whole fish (such as redfish, flounder, drum, or sheepshead), filleted, skinned, and cut into 1-inch pieces (reserve skin and bones)
  • 1 cup chopped yellow onion
  • ¼ cup extra-virgin olive oil
  • 1 cup chopped fennel bulb
  • ½ cup chopped salt cod, rinsed under running water for 10 minutes
  • 2 tablespoons thinly sliced garlic
  • 1 tablespoon chopped shallot
  • 1 tablespoon tomato paste
  • 2 teaspoons Creole seasoning*
  • 2 teaspoons Old Bay seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper
  • ⅛ teaspoon ground black pepper
  • ⅓ cup white wine
  • 4 cups crushed slightly drained canned plum tomatoes
  • 16 fluid ounces clam juice
  • ⅓ cup julienned fresh basil
  • 1 pound fresh Louisiana crabmeat, picked free of shell
  • Crusty French bread and grated fresh
  • Parmesan cheese, to serve
  • Garnish: fennel fronds
Instructions
  1. In a large stockpot, place reserved shrimp shells, reserved fish skin and bones, and barely enough water to cover; bring to a boil over medium heat. Turn off heat, and reserve stock to finish soup.
  2. In another large stockpot, cook onion and oil over medium-low heat for 5 minutes. Add fennel, and cook until soft, about 15 minutes.
  3. Add salt cod, garlic, and shallot to onion mixture; cook over medium-low heat for 5 minutes. Stir in tomato paste, Creole seasoning, Old Bay seasoning, garlic powder, onion powder, oregano, red pepper, and black pepper; cook for 3 minutes. Stir in wine, and cook for 2 to 3 minutes, scraping browned bits from bottom of pot with a wooden spoon. Add tomatoes and clam juice; bring to a boil. Reduce heat to medium-low, and simmer for 30 minutes. (If desired, this part can be made ahead and refrigerated.)
  4. Strain seafood stock through a fine-mesh sieve into a large bowl.
  5. Stir basil into tomato mixture. Add 2 to 4 cups stock to thin soup to desired consistency. Add shrimp, fish, and crab; bring to a boil. Reduce heat to medium-low, and gently simmer for 15 to 20 minutes. Serve with bread and cheese; garnish with fennel fronds, if desired.
Notes
*Chef Michael likes Paul Prudhomme’s Seafood Magic.
Recipe by Louisiana Cookin' at https://louisianacookin.com/gw-fins-gulf-cioppino/