The Inn at the Tides' Cioppino

The Inn at the Tides Cioppino

With Dungeness Crab, Lobster Tails, and Red Snapper this recipe is a delicious concoction that is sure to impress.

Servings: 4

Cook Time: 1 hour

Pair With: The Inn at the Tides

Source: Recipe Courtesy of Executive Chef Luca D’Oria of The Bay View Restaurant at The Inn at the Tides

INGREDIENTS

1 white onion

2 stalks of celery

3 cloves of garlic, chopped, in two parts

4 tablespoons olive oil, in two parts

1 teaspoon fresh thyme

1 bell pepper, sliced

1 quart whole peeled tomato (crushed)

1 bay leaf

12 mussels

12 clams

8 prawns

two 8-ounce lobster tails

12 ounces red snapper or other fish

1/2 cup white wine

1 cup fish broth or clam juice

4 tablespoons parsley, chopped

1 pinch saffron

8 ounces Dungeness crab meat

1/2 loaf sourdough baguette bastone

butter at room temperature

fresh chopped garlic or garlic powder

paprika

Parmesan cheese, grated

 

DIRECTIONS

In a pot, sweat onion, celery, and 2 tablespoons of garlic in 2 tablespoons of oil until translucent. Add thyme and bell pepper, then cook until “al dente”. Add tomatoes and bay leaf, cook for 45 min. Set aside and keep warm.

In a separate pot heat the rest of the olive oil and garlic, then the mussels, clams, prawns, lobster, red snapper, and broth. Deglaze with wine, then add the broth, parsley, and saffron. Add the tomato sauce and finish cooking.

In the meantime, cut baguette in half lengthwise, rub with butter, garlic, paprika, and Parmesan. Toast until golden brown.

In a large serving bowl, place crab meat. Pour copping over and top with garlic bread.

Recipe Courtesy Of

The Inn at the Tides

Simple elegance abounds, as it has for decades, at The Inn at the Tides. Set along the isolated Sonoma coastline, the enclave of 86 guest lodges, two restaurants, swimming pool, spa, and meeting facilities provides an ideal sanctuary for rejuvenation and relaxation.