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California Seafood Recipe: California Cioppino with Avocado, Goat Cheese and Arugula Salad

Ingredients

For the Cioppino:

  • 3 tablespoons extra virgin olive oil
  • 1/2 cup fresh fennel sliced thin
  • 1/2 cup shallots peeled and sliced
  • 4 garlic cloves peeled and minced
  • 1 teaspoon crushed red pepper flakes optional
  • 1/4 cup tomato paste
  • 1 can 28 oz. diced tomatoes
  • 1/2 cup sun-dried tomatoes
  • 1 1/2 cups California Chardonnay
  • 5 cups fish stock
  • 3 bay leaves
  • 1 lb. Cameron’s Seafood Calamari
  • 1 lb. Cameron’s Seafood Tuna Steaks cut into 2 inch cubes
  • 1 lb. Cameron’s Seafood Cod Fillers cut into 2 inch cubes
  • 1 lb. Cameron’s Seafood Dungeness Crab Legs
  • salt and pepper to taste
  • 2 tablespoons fresh tarragon chopped
  • 1 tablespoon fresh dill chopped
  • 1 loaf sourdough bread thick sliced

For the salad:

  • 4 cup baby arugula
  • 2 avocados peeled, cored and sliced
  • 1/4 cup goat cheese crumbles
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons balsamic vinegar
  • salt to taste

Instructions

  1. In a large dutch oven or soup pot heat olive oil over medium heat. Sauté fennel, shallots, garlic and pepper flakes for 5 minutes or until translucent.
  2. Stir in tomato paste, diced tomatoes, sun-dried tomatoes, wine, stock and bay leaves. Bring to a simmer, cover and cook for 30 minutes, stirring occasionally.
  3. Add the seafood and simmer for 8-10 minutes or until all is thoroughly cooked. Season with salt and pepper.
  4. Before serving cioppino, top with fresh dill and tarragon. Serve with salad (see below) and bread slices.
  5. Make the salad by combining ingredients in a large bowl and gently toss.
  6. Before serving drizzle with oil, vinegar and salt.