Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Soups
Masterchefs Frisco
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Oil, olive
1 md Onion, chopped
1 lg Garlic, head, roasted
-- chopped
3 ea Bay leaves
2 ea Allspice, crushed
2 qt Stock, fish OR
2 qt Stock, chicken
3 bn Coriander
8 ea Clams, Manilla, or
-- Little Neck
8 lg Tomatoes, grilled until
-- almost black, roughly
-- chopped
8 oz Fish, angler, OR
8 oz Fish, monkfish
1/2 c Juice, lime
2 ea Chilies, Pasilla, roasted,
-- peeled, skin stripped
-- off, and julienned (2
-- Chipotle or Jalapeno
-- chilies can be
-- substituted.)
12 ea Mussels, scrubbed,
-- debearded
8 oz Tuna, filet
8 oz Rock Cod, filet
8 oz Ling Cod, filet
1 ea Lobster, parboiled
-- (up to two pounds)
8 ea Shrimp, parboiled
4 lg Oysters, removed from
-- shell
4 sm Squid, fresh
Heat a large saute pan and add olive oil. Saute
the onion, toasted garlic, cloves, bay leaves, and
allspice for about 10 minutes. (Do not brown.)
Meanwhile, heat the fish stock (or chicken) in a
saucepan.
To the saute pan, add 1 bunch of coriander (tied
together), all of the clams, and the grilled tomatoes.
Turn the heat up to high and bring to a boil.
Add 2 cups of heated fish stock, cover, and steam
to open the clams (about 5 minutes). Replenish fish
stock as needed to keep ingredients covered.
Add the angler fish, lime juice (to taste), and
chilies. If necessary, add more coriander and roasted
garlic. Continue cooking for 2 minutes, then bring to
a rolling boil and add mussels.
(Note: Mussels open quickly.)
Add the remainder of the fish (tuna or cod), then
lobster, shrimp, oysters, and squid. (Note: All fish
should have the skin removed and be cut into 1-inch
cubes.)
Remove tied bunch of coriander, then cook covered
for 2-3 minutes and serve.
Garnish with fresh coriander.
Source: Great Chefs of San Francisco, Avon Books,
1984
Chef: Mark Miller, The Fourth Street Grill,
Berkeley, CA
