Cioppino (Fisherman's Stew)
Ingredients:
- 3 ea. Scallops
- 5 ea. Clams
- 5 ea. Mussels
- 3 ea. Prawns
- 3 oz. Fresh Fish Scrap
- 2 oz. Olive
- 1t. Garlic
- 1t. Shallots
- 2 oz. Vermouth
- 1 oz. Marinara
- 1 oz. Clam Juice
- 1T. Butter
- 4 oz. Cioppino Sauce (recipe below)
Ingredients:
- 1 ea . large dice yellow onion
- 1 ea . large dice yellow, red, and green bell pepper
- 1 ea. medium dice fennel bulb
- 3 rib. medium dice celery
- 1/2 cup red wine
- 1 can pureed tomatoes
- pinch garlic
- salt and pepper to taste
To Complete the Dish: Heat oil in a saute pan (hot) first sear your scallops, then add mussels, clams, fish scraps, and prawns. Saute until shellfish starts to open, Deglaze with vermouth, add cioppino sauce, marinara, and clam juice, and cook for a few minutes. Finish with a tab of butter to bring the sauce together. Place in serving dish, and garnish with sliced green onions.
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About Joe DiMaggio's:
Joe DiMaggio's Italian Chophouse is a unique restaurant establishment serving cuisine with a modern twist to authentic Italian dishes and located in the heart of San Francisco's historic North Beach district. Celebrating the life and history of American icon, Joe DiMaggio, the restaurant is a 1930's throwback, showcasing rich, masculine tones and accompanied with live jazz music - evoking a Golden Hollywood era vibe. As a living museum to the famed New York Yankees 11-time "All Star" baseball player, the restaurant is filled with numerous vintage photographs and memorabilia, portraying both the professional and personal life of Joe DiMaggio.
Joe DiMaggio's
601 Union St.
San Francisco, CA 94133
415.421.5633
Website: http://www.joedimaggiosrestaurant.com
About Brian Moran: As long as he can remember, Executive Chef Brian Moran has always had a love affair with meat. Having worked at a number of restaurants in major cities west of the Mississippi, including Austin, Texas and Las Vegas, Nevada, presently at Joe DiMaggio's San Francisco, Moran seeks to serve "great food where people keep coming back for more."
Born and raised in Concord, CA, Moran graduated from Diablo Valley College's (DVC) Culinary Program in 2000 and soon after moved to Las Vegas, Nevada to take his first official position as Sous Chef for the China Grill Corporation. Most known for its legendary culinary and night spot destinations such as Rum Jungle, China Grill and Red Square, as well international restaurant destination, Asia De Cuba, Moran got his first taste of the inner workings of the restaurant industry at the Mandalay Bay hotel, where he furthered his education through the University of Las Vegas' (UNLV) Culinary Program. Over the years Moran has gained experience working with a variety of cuisines, including Asian, Italian, and American barbeque, but his real passion has always been in cooking meat. n 2006, Moran took the position as Executive Chef at Joe DiMaggio's San Francisco, owned and managed by Dudum Sports & Entertainment (DSE,) a hospitality group comprised of thirteen individual restaurants located throughout California, Arizona and Texas.
