Pacific NW Cioppino with Rockfish, Salmon, Mussels and Dungeness Crab Cake

  3.8 – 5 reviews  
Level: Advanced
Total: 3 hr 45 min
Active: 1 hr 25 min
Yield: 1 serving
Level: Advanced
Total: 3 hr 45 min
Active: 1 hr 25 min
Yield: 1 serving

Ingredients

  1. 1 tablespoon clarified butter
  2. Three 1-ounce salmon fillets
  3. Three 1-ounce rockfish fillets
  4. 1/4 cup white wine
  5. 6 mussels, preferably Saltsprings, scrubbed and debearded
  6. 2 cups Cioppino, recipe follows
  7. 1 Crab Cake, recipe follows
  8. Chopped fresh parsley, for garnish
  9. 2 tablespoons olive oil
  10. 2 medium carrots, small dice
  11. 2 stalks celery, small dice
  12. 2 medium yellow onions, small dice
  13. 2 tablespoons kosher salt
  14. 2 teaspoons ground black pepper
  15. 2 tablespoons garlic puree
  16. 2 teaspoons oregano
  17. 1 teaspoon red chile flakes
  18. 1 teaspoon ground fennel seed
  19. 1 teaspoon marjoram
  20. 1 teaspoon thyme
  21. One 46-ounce can clam broth
  22. Two 14.5-ounce cans diced tomato
  23. One 15-ounce can tomato sauce
  24. One 12-ounce can tomato paste
  25. 1 cup red wine
  26. 2 tablespoons fresh basil leaves, chopped
  27. 2 tablespoons sugar
  28. 2 tablespoons red wine vinegar
  29. 1 tablespoon anchovy paste or diced anchovy
  30. 1 tablespoon fresh squeezed lemon juice
  31. 4 bay leaves
  32. 2 ounces (4 tablespoons) butter
  33. 2 medium yellow onions, chopped
  34. 1/2 cup jarred diced roasted red pepper, drained
  35. 2 tablespoons mayonnaise
  36. 1 tablespoon Dijon mustard
  37. 1 tablespoon fresh parsley, chopped
  38. 1 tablespoon Worcestershire sauce
  39. 1 teaspoon seafood seasoning, such as Old Bay
  40. 1/4 teaspoon hot sauce, such as Tabasco
  41. 2 eggs, beaten with a fork
  42. 1 pound Dungeness crab meat
  43. 1 1/2 cups panko breadcrumbs
  44. 1/4 cup canola oil or similar oil, or butter for griddling the cakes

Instructions

  1. Heat a large saute pan over medium-high heat and add the clarified butter; once hot, add the salmon and rockfish and cook 1 minute 30 seconds per side, reducing heat if necessary to avoid burning. Working quickly, add the white wine and mussels and cover the pan. Check mussels after 1 minute to see if they have opened, then cover and continue to cook for another minute if not. Uncover and add Cioppino. Cook until sauce is warm through, about 2 minutes. Transfer to a serving bowl, topped with Crab Cake and garnished with parsley.
  2. Heat an 8- to 10-quart stockpot over medium heat; add the oil. Add the carrot, celery and onion and stir to coat in oil. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are cooked through but not falling apart, 10 to 15 minutes. Add the garlic puree, oregano, chile flakes, fennel seed, marjoram and thyme, and stir to coat; cook for 2 minutes. Turn the heat up to medium-high, then add clam broth, diced tomato, tomato sauce, tomato paste, red wine, basil, sugar, red wine vinegar, anchovy paste, lemon juice and bay leaves. Stir well to combine. Turn the heat down to low when it starts to bubble. Simmer, stirring occasionally so the bottom of the stockpot does not scorch, for 2 hours. Can be served immediately, or cooled completely and refrigerated to use within 3 days or frozen up to 3 months.
  3. Heat a large saute pan over medium heat; add the butter and onions. Sweat the onions until translucent in color and soft but not falling apart, 8 to 10 minutes. Transfer to a bowl to cool.
  4. Meanwhile, combine the red pepper, mayonnaise, Dijon mustard, parsley, Worcestershire sauce, seafood seasoning, hot sauce, eggs and the cooled onions in a large mixing bowl; stir to combine. Gently, working with your hands, mix in Dungeness crab and then 1/2 cup panko. Don’t overwork the mixture; you want it to still have larger pieces of crab intact. Refrigerate 10 to 20 minutes.
  5. Portion the mixture into 3-ounce balls and roll them in a bowl containing the remaining 1 cup panko. Shape the cakes using either a 2-inch ring mold or by hand by sprinkling about 1 tablespoon panko onto a clean work surface and gently pressing the ball into a cake shape. Sprinkle a small amount of panko on top of the crab cake and gently press it into the cake. Press in the sides of the cake to repair any cracks or tears so it does not fall apart during the cooking process. (You can make the cakes up to 24 hours ahead of when you plan on cooking and serving. They hold well refrigerated in an airtight container with parchment paper in between them if you are going to stack them.)
  6. Deep fry crab cakes in canola oil at 350 degrees F until crispy and golden brown, about 2 minutes, or pan-fry in about 1/2 inch oil until golden brown, about 2 minutes per side. You can also cook on a griddle or in a saute pan on medium to medium-high heat in about a teaspoon of cooking oil or butter each until a golden brown crust develops, 4 to 5 minutes per side.

Reviews

Lisa Smith
I prepared the Pacific NW Cioppino with Rockfish, Salmon, Mussels and Dungeness Crab Cakes for my extended family. There were 9 of us with four generations. Everyone loved it, even the picky 13 year old. Carry home boxes were requested. This recipe is a real keeper.

 

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