Smoky Cioppino With Spicy Harissa Sourdough Toasts

Name: Smoky Cioppino with Spicy Harissa Sourdough Toasts
Ingredients: 1 (16-ounce) sourdough baguette, sliced diagonally into 24 pieces; 1/2 cup mayonnaise; 5 teaspoon harissa; 1 teaspoon grated fresh lemon zest; 2 tablespoon extra virgin olive oil; 4 garlic cloves, minced; 2 cured chorizo sausages, about 4 ounces, cut into 1/4-inch dice; 1 large red onion, finely chopped; 2 celery stalks, cut into 1/4-inch dice; 1 green bell pepper, cut into 1/4-inch dice; 1/2 fennel bulb, cut into 1/4-inch dice; 1 teaspoon dried basil; 1 teaspoon smoked paprika; 1/2 teaspoon crushed red pepper flakes; 2 cup dry red wine; 2 tablespoon tomato paste; 1 (14.5-ounce) can petite diced tomatoes; 2 cup clam juice; 1/2 teaspoon salt; 2 pound cockles, scrubbed; 1 pound sea scallops; 1 pound peeled and deveined 16-20 shrimp; 1 1/2 pound halibut fillet, cut into 2-inch pieces

The Daily Meal Contributors|Nov. 21, 2017 4:42 pm EST

4 (3 ratings)

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The broth in this twist on the classic San Franciscan cioppino has smoky depth, which is a beautiful counterpoint to the spicy, savory flavor of the harissa mayonnaise.By Anolon® Gourmet Cookware

Servings

8

Smoky Cioppino with Spicy Harissa Sourdough Toasts

Ingredients

1 (16-ounce) sourdough baguette, sliced diagonally into 24 pieces
1/2 cup mayonnaise
5 teaspoon harissa
1 teaspoon grated fresh lemon zest
2 tablespoon extra virgin olive oil
4 garlic cloves, minced
2 cured chorizo sausages, about 4 ounces, cut into 1/4-inch dice
1 large red onion, finely chopped
2 celery stalks, cut into 1/4-inch dice
1 green bell pepper, cut into 1/4-inch dice
1/2 fennel bulb, cut into 1/4-inch dice
1 teaspoon dried basil
1 teaspoon smoked paprika
1/2 teaspoon crushed red pepper flakes
2 cup dry red wine
2 tablespoon tomato paste
1 (14.5-ounce) can petite diced tomatoes
2 cup clam juice
1/2 teaspoon salt
2 pound cockles, scrubbed
1 pound sea scallops
1 pound peeled and deveined 16-20 shrimp
1 1/2 pound halibut fillet, cut into 2-inch pieces

Directions

1. Preheat the oven to 425°F.
2. For the toasts, arrange baguette slices on a large nonstick baking sheet in a single layer, bake, turning once, until toasted, 8-10 minutes. Meanwhile, combine the mayonnaise, harissa and zest in a bowl.
3. For the Cioppino, heat the oil in an Anolon Vesta enameled 7-quart round casserole over medium heat. Add the garlic, chorizo, onion, celery, bell pepper, fennel, basil, paprika and red pepper flakes. Cook, stirring occasionally, until the vegetables are crisp-tender, about 6-7 minutes. Increase the heat to medium-high and stir in the wine and tomato paste. Bring mixture to a boil and cook until the wine reduces by about 2/3, 8-10 minutes. Add the tomatoes, clam juice and salt; return to a boil, reduce heat to medium-low, cover and simmer 30 minutes.
4. Increase the heat to medium, add the cockles and cook until starting to open, about 6-7 minutes. Transfer clams to a bowl with a slotted spoon. Add the scallops, shrimp and halibut to the casserole, cover and simmer until just cooked through, about 5 minutes. Gently stir in the clams and cook until heated through, 3-4 minutes.
5. To serve, ladle the Cioppino into 8 serving bowls and top each with 3 toasts spread with some of the harissa mixture.