Ingredients
- LUDVIGS MARINARA SAUCE:
- 1 teaspoon 1 teaspoon dried oregano
- 1-1/2 teaspoons 1-1/2 teaspoons dried basil
- 1 Tablespoon 1 Tablespoon salt
- 1/2 teaspoon 1/2 teaspoon ground star anise (ground in a coffee or spice grinder)
- 1/2 teaspoon 1/2 teaspoon black pepper
- 1 teaspoon 1 teaspoon smoked paprika
- 1 cup 1 cup dry red wine
- 1-1/2 teaspoons 1-1/2 teaspoons balsamic vinegar
- 2 cans 2 cans (28 oz. each) diced tomatoes
- 1/2 cup 1/2 cup sun-dried tomatoes (in oil)
- 1 Tablespoon 1 Tablespoon olive oil
- 1/4 cup 1/4 cup chopped garlic
- 1/2 1/2 dried chipotle pepper
- 3 oz. 3 oz. tomato paste
- Pinch of sugar
- SAFFRON SHRIMP STOCK
- About 30 Alaska Spot Prawn shells (reserve prawns for cioppino)
- 1/2 cup 1/2 cup dry white wine
- 8 8 saffron threads
- 2 teaspoons 2 teaspoons ground turmeric
- 2 teaspoons 2 teaspoons smoked paprika
- CIOPPINO:
- 2 Tablespoons 2 Tablespoons olive oil
- 1/2 1/2 Alaska Grown yellow onion, diced
- 1 1 medium Alaska Grown fennel bulb, trimmed and diced
- 2 cloves 2 cloves garlic, minced
- 1/4 teaspoon 1/4 teaspoon fennel seeds
- 1 cup 1 cup dry red wine
- 4 cups 4 cups Ludvigs Marinara Sauce (see recipe)
- 4 cups 4 cups Saffron Shrimp Stock (see recipe)
- 8 oz. 8 oz. wild Alaska Black Cod tips, cut into 1-inch pieces
- 2 2 wild Alaska Dungeness Crabs, cooked, legs separated and cracked
- 16 16 wild Alaska Spot Prawns, peeled and deveined (reserve shells for Saffron Shrimp Stock)
- 16 16 Alaska Mussels, cleaned and beards removed
- Salt and pepper, to taste
- Fresh chopped flat-leaf parsley and dried chili flakes, for garnish
Servings:
Units:
Instructions
- LUDVIGS MARINARA SAUCE:
- In the bowl of a blender or food processor, combine oregano and next 9 ingredients. Blend (in 2 batches, if necessary) until well combined,
- transfer into a large bowl; set aside. In a large pot, heat olive oil and saut garlic until golden, about 1 minute. Add chipotle and tomato
- paste. Stir in reserved tomato mixture. Let simmer over low heat, stirring occasionally, 1-1/2 to 2 hours. Taste and add more salt, pepper
- or a pinch of sugar, as needed. Reserve 1 quart of marinara for cioppino. Remaining sauce can be refrigerated or frozen (for a tomato-based
- dish).
- SAFFRON SHRIMP STOCK:
- Roast shells on a rimmed sheet pan at 400F for 15 minutes. Remove pan and carefully deglaze pan with white wine. Pour shells and wine into
- large stock pot and place over medium-high heat. Add 2 quarts water, saffron, turmeric and paprika. Stir; reduce heat and simmer 30
- minutes. Strain broth into a large bowl through a fine-mesh sieve, discarding shells. Reserve 1 quart of stock for cioppino. Remaining
- stock can be stored in refrigerator up to 2 days.
- CIOPPINO:
- In a large pot, heat olive oil over medium-high heat; add onion and fennel; saut, stirring occasionally, until soft. Add garlic and fennel
- seed; stir and cook until fragrant, about 3 minutes. Add red wine and cook about 8 minutes or until reduced by half. Add 4 cups Ludwigs
- Marinara Sauce and 4 cups Saffron Shrimp Stock; stir and let cook 5 minutes.
- Add black cod pieces and crab legs; reduce heat to a low simmer (do not let boil); cover pot and simmer 2 minutes. Add mussels and cover;
- simmer about 3 minutes or until muscles start to pop open; stir in prawns and cook 1 minute. Remove pan from heat. Taste broth; add more
- salt and pepper, as needed.
- To serve, use a slotted spoon and place some seafood in center of a large shallow platter or bowl; pour some broth around seafood. Garnish
- with parsley and chili flakes, if desired.
- Make it easy: prep all seafood first and keep cold; remove from refrigerator about 10 minutes before cooking. Be creative and substitute
- other seafood; snow crab in place of Dungeness or rockfish in place of black cod. Make shrimp stock and marinara one day ahead. Serve with
- lots of grilled bread.
Recipe Notes
Recipe by Chef Colette Nelson, Ludvigs Bistro, Sitka, AK
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