Cioppino with Squid, Turbot

Saffron, the most luxurious of spices, is infused in oil to make the most of its exotic golden color and intoxicating flavor. The oil anoints the Hell’s Kitchen version of, cioppino, the brothy Italian- American fish stew that was born in San Francisco more than a century ago. If your budget doesn’t allow for the teaspoon of saffron that goes into the oil, skip the flavored oil and stick with the pinch of saffron that goes into the stew. Cioppino featuring the catch of the day can be found in the eateries dotting San Francisco’s Fisherman’s Wharf, a culinary destination for seafood aficionados. Hell’s Kitchen’s cioppino, which introduces the Italian Inspired menu, offers six varieties of seafood. If something other than the six is in season, you’re invited to sub that into your stew. Serve with plenty of bread to sop up all the delicious juices.

Cioppino with Squid, Turbot, Salmon, Light Saffron Broth, Mussels and Clams
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  1. 1 teaspoon loosely packed saffronthreads
  2. ½ cup olive oil
  1. 8 slices of baguette cut ¼ inch thick
  2. 1 garlic clove, halved Olive oil
  1. 2 tablespoons olive oil
  2. 1 medium onion (about 1 ¼ cups), coarsely chopped
  3. 1 small fennel bulb, trimmed and thinly sliced
  4. 2 garlic cloves, minced
  5. 1 ¼ teaspoons fresh thyme leaves
  6. 1 teaspoon dried oregano
  7. ¼–½ teaspoon crushed red pepper flakes
  8. 1 bay leaf
  9. Pinch of saffron
  10. 1 14-ounce can whole tomatoes with juice, crushed
  11. One 14-ounce can roasted red peppers, diced
  12. ½–¾ cup dry white wine
  13. ¼ cup Pernod
  14. ½ cup bottled clam juice
  15. 8 mussels, scrubbed and debearded
  16. 12 cockles, scrubbed
  17. Four 2-ounce halibut fillets
  18. Four 2-ounce salmon fillets
  19. 8 jumbo shrimp (21-25 count), shelled and deveined
  20. 4 ounces squid, cut into rings
  21. Kosher salt and freshly ground black pepper
  22. Chopped fresh parsley, for garnish
  1. In a spice grinder or with a mortar and pestle, pulverize the saffron threads into a powder.
  2. Pour the oil into a small jar and add the saffron powder.
  3. Infuse for at least 30 minutes.
  5. Preheat the oven to 425°F.
  6. Rub the baguette slices with the halved garlic clove on both sides and brush with olive oil. Arrange on a small baking sheet and bake about 6 minutes, flipping halfway through, until golden brown.
  7. Set aside.
  1. Heat 2 tablespoons olive oil in a low, wide stockpot over medium heat.
  2. Add onions, fennel, and garlic. Cook until onion is translucent, 3 to 4 minutes.
  3. Stir in thyme, oregano, red pepper flakes, bay leaf, and saffron.
  4. Add tomatoes and their liquid, roasted peppers, wine, Pernod, clam juice, and 1¼ cups water, and bring to a simmer.
  5. ADD mussels and cockles.
  6. Cover the pot and simmer until shells open, 2–3 minutes for the mussels, a minute or two more for the cockles.
  7. As they open, transfer the shellfish to a bowl and reserve.
  8. Season halibut, salmon, and shrimp with salt and pepper and add to the pot.
  9. Cover and simmer for 2 minutes.
  10. Add the squid and cook 1 minute more, or until the shrimp is pink and the fish is opaque and beginning to flake.
  11. Adjust seasoning.
  1. Divde the cioppino among four bowls. Drizzle with saffron oil, garnish with parsley, and serve with crostini.
Hell's Kitchen Recipes

The Hell’s Kitchen Cookbook: Recipes from the Kitchen