Cioppino

Tasty seafood stew.

Recipe from > www.wsj.com

Total Time: About 1 hour
Serves: 8 to 10

16 large tomatoes, cut into ½-inch slices
3 tablespoons extra-virgin olive oil
1 teaspoon sea salt, plus more to taste
Freshly ground black pepper, to taste
1 cup onion, peeled and finely diced
¾ cup celery, thinly sliced
¾ cup fresh fennel, diced
¾ cup carrots, peeled and diced small
4 cloves garlic, peeled and minced
¾ cup Pernod or other anise-flavored liqueur
8 cups rich fish stock
Finely grated zest of one orange
1 teaspoon saffron threads
40 mussels, debearded and well scrubbed
40 cherrystone clams, rinsed
40 medium shrimp
2 pounds monkfish, cut into 1-inch squares
2 pounds cleaned squid bodies, cut into ¼-inch rings
¼ cup parsley, minced
¼ cup basil, julienned
Tabasco Sauce, to taste
Garlic Mayonnaise (see recipe below)
Crusty peasant or French bread, toasted

What to do:

1. Preheat the oven to 425 degrees. Lay the tomato slices on a greased baking sheet and drizzle with 2 tablespoons olive oil. Sprinkle with salt and pepper. Roast until caramelized, about 30-40 minutes. Cool and chop tomatoes into medium dice. Set aside in a small bowl.

2. Meanwhile, over medium heat and in a large casserole or stockpot, heat remaining tablespoon olive oil with onions, celery, fennel and carrots. Cook, stirring frequently, for 10 minutes. If the mixture becomes too dry or brown, add a bit of fish stock or water.

3. After the 10 minutes, add garlic and cook until vegetables are soft and beginning to color, adding water or stock again if necessary, approximately 10-15 minutes more.

4.When the vegetables are ready, warm the Pernod in a small saucepan. Turn off both burners, and flame the vegetables with the Pernod, stirring until the flames have completely subsided.

5. Return pot to medium heat and add the fish stock, zest, saffron, 1 teaspoon salt, pepper and reserved tomatoes. Bring to a simmer—but do not boil—stir, reduce heat and cook 5 minutes. (Note: The recipe can be prepared up to 48 hours ahead to this point and refrigerated after cooling completely.)

6. When ready to serve, heat broth over medium heat to a simmer, but do not boil. Add mussels and clams and cover. Cook 2 minutes, then add shrimp and monkfish. Cook 2 more minutes, covered. Add squid and cook for 1 minute or so. Do not overcook but make sure clams and mussels are open and everything else is done.

7. Add parsley and basil, and season with salt, pepper and Tabasco Sauce.

8. Serve, divided into oven-warmed bowls, making sure to give everyone some of everything. Pass the garlic mayonnaise and lots of toasted crusty French bread, sourdough or baguettes. Alternatively, place a piece of toast spread with garlic mayonnaise in the bottom of each bowl before adding the cioppino.