Cioppino and Focaccia

Cioppino and Focaccia Dish Guide

Serves 4

For the Focaccia (v)

1 and 1/3 cups warm water

2 t maple syrup

1 packet active dry yeast

3 and ½ cups AP flour

½ cup olive oil

2 cloves garlic, minced

1 T fresh copped rosemary

1 T fresh chopped thyme

Pinch of salt

Flakey salt and cracked pepper to garnish

In a small saucepan over medium heat, add the olive oil, garlic and rosemary. Cook for 1-2 minutes just to infuse the oil. Set aside.

In a large bowl or stand mixer add the warm water, yeast and maple syrup. Stir and let sit for 10-15 minutes to activate the yeast. This helps the bread rise more quickly. Add the flour and knead until a shaggy dough forms. Add in ¼ cup of the infused oil and herb mixture along with a pinch of salt. Once the dough forms (it will be slightly wet/loose), cover and let rise for 60 minutes.

On a baking sheet brush more of the infused oil and turn the dough out. Using your finger tips, work the dough out into a roughly 8x12 rectangle about ½ inch thick. Let rise another 30 minutes. Add any remaining herb oil and brush over the top gently. Season with flakey salt and a light dusting of pepper.

Bake at 400 degrees F for 20-22 minutes or until lightly browned and cooked through.

Let cool on a wire rack for 5 minutes and serve.

For the Cioppino

1 fennel bulb, quartered and sliced thinly (reserve the fronds for garnish)

2 large shallots, diced

3 cloves of garlic, minced

¼ cup tomato paste

1 and ½ cups dry white wine

4 cups seafood stock

2 bay leaves

3 sprigs of fresh thyme

1 can of diced tomatoes

1 lb fresh cod, cut in bite sized pieces

½ lb bay scallops

½ lb peeled and deveined shrimp

1 lb clams or mussels or mix of both

Handful of minced parsley

1 lemon, cut in wedges

2 T olive oil

Salt and pepper to taste

Add the fennel, shallot, and garlic to a large pot along with the olive oil. Cook on medium heat for 5-7 minutes until the veggies are soft and the shallot is somewhat translucent. Add the tomato paste and stir. Cook for 2-3 minutes or until the paste turns a dark red color. Add the wine and scrape the pot to deglaze any fond. Add the seafood stock, can of tomatoes (with the liquid) and the bay leaf and time. Season to taste with salt and pepper. Cook at a simmer, partially covered for 25-30 minutes. Taste for seasoning and adjust as needed.

Add the cod, shrimp, scallops and clams. Return to simmer and cover. Cook for 5-7 minutes or until the clams have opened completely and the other seafood is cooked through. Stir in some fresh parsley, adjust final seasoning and serve.

Serve in a warm bowl with garnishes of fresh lemon, parsley and fennel fronds.