Fisherman’s Wharf Cioppino with warm San Francisco Sourdough
1 pkg. of Pier 33 Gourmet Mussels in Tomato Garlic Sauce
2 (6 oz.) pieces of Pier 33 Gourmet Salmon Singles cut into chunks
1 pkg. Pier 33 Gourmet Langostino Lobster Tails
3 tbsp. olive oil
2 cup thinly sliced fennel, reserving fennel fronds for garnish
1 1/2 cup thinly slice onion
1/4 cup minced shallot
1 tsp. salt, or to taste
1 tsp. dried crushed red pepper flakes, or to taste
1/4 cup tomato paste
1 can (14.5 oz.) diced tomatoes with Italian herbs in juice
1 cup dry white wine
4 cup fish stock
1 bay leaf
1) In a large stockpot or Dutch oven, heat olive oil over medium heat. Add fennel, onion and shallots. Sauté until the onion is translucent, about 10 minutes. Season with salt and red pepper flakes.
2) Stir in tomato paste, diced tomatoes with juice, wine, fish stock and bay leaf. Bring to a boil, and reduce to a simmer. Cover and simmer about 30 minutes.
3) Add Pier 33 Gourmet Mussels in Tomato Garlic Sauce, cover and cook about 5 minutes.
4) Add Pier 33 Gourmet Salmon pieces and Pier 33 Gourmet Langostino Lobster Tails. Cover and cook 5 minutes.
5) Taste broth and adjust seasoning to taste. Continue to gently simmer until the salmon is cooked through and all the mussels have opened.
6) Ladle cioppino into bowls and garnish with reserved fennel fronds. Serve with warm San Francisco-style sourdough bread.
Known Health Risk: Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness, especially if you have a medical condition. The cooking of such foods reduces the risk of illness.