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Anzu Asian Cioppino

1 oz. olive oil
6 day boat scallops
8 tiger prawns
5 oz. salmon, 1 oz. dice
5 oz. halibut, 1 oz. dice
14 P.E.I. mussels
1 tsp. ginger, minced
1 tsp. garlic, minced
1 tsp. shallot, minced
6 oz. sake
8 baby carrots, blanched
1/2 cup leeks (white portion only), battonet cut
4 roma tomato, skinless, cut into quarters
1/2 bunch cilantro, chopped
8 garlic cloves, poached in olive oil

Heat oil to just before smoking point and add scallops, prawns, salmon and halibut. Make sure to get a nice color on the fish. Remove fish. Remove excess oil from the pan and add ginger, garlic and shallots. Sauté for one minute. Deglaze with sake. Add 6 oz. cioppino broth, baby carrots, leeks, tomato, roasted garlic, salt, pepper and cilantro. Simmer for 2 minutes. Place all fish and mussels back in the pan in broth and increase heat. Cook until mussels open. Season to taste.

When plating, place mussels first in a circle and stack fish and veggies in center. Pour broth over and garnish with cilantro sprigs.     


Cioppino Broth

1 oz. olive oil
1 1/2 lb. halibut bones and scrap
4 inch galangal, chopped
3 each lemon grass, trimmed and chopped
1/2 onion, chopped
3 cloves garlic, chopped
1 Tbsp. coriander seed
2 star anise
2 bay leaves
5 roma tomato, cut into quarters
1/2 cup tomato paste
1 cup sake
1 quart chicken stock
1 quart water
1/2 bunch cilantro stems, reserve tops

Brown fish bones in heated olive oil. Add onion, garlic, galangal, lemon grass and coriander seed and star anise. Sauté for 5-7 minute, stirring often. Deglaze the sake and reduce to 1/2 cup. Add tomato, tomato paste, chicken stock, cilantro stems and water. Simmer for 45 minutes. Strain through medium china cap, pressing all liquid through, then strain through chinois.