Cioppino

2 Quarts Clam Juice
1 Quart V-8
½ Cup Dry Vermouth
2 Shallots (peeled & sliced)
4 Garlic Cloves (chopped)
½ Lb. Fish Scraps
2 Tbsp. Tomato Paste
2 Plum Tomato ¼” dice
1 Cup Leeks (washed, ¼” dice)
1 Cup Carrots (peeled, ¼’ dice)
5 Black Peppercorns
20 Middle Neck Clams (washed 3 times)
20 Mussels (washed and cleaned)
½ Lb. Shrimp (31/35 p/d tail off)
½ Lb. Bay Scallops
½ Lb. Calamari Rings, ½” width
½ Lb. Striped Bass (no skin, 1” dice)
Salt to Taste
Fresh Ground Black Pepper to Taste
1 Handful Micro Chives (medium sticks )

Method:

Sweat the vegetables being sure not to produce any color.  Add the fish scraps except the diced bass.  Add the vermouth, deglaze & reduce au sec.  Add the clam juice and reduce by half.  Add the diced tomato, tomato paste, and V-8.  Bring to a simmer.  Lightly simmer for 10 to 15 minutes. Strain through a chinois.  Place broth back into a pot.  Add the clams first and allow to lightly simmer for 5 minutes.  Add the shrimp, mussels, scallops, and calamari.  Lightly simmer for 4 minutes.  Add the diced bass last.  Reduce the heat and allow the bass to poach in the liquid.  Season with salt & pepper and finish with the chives.

Makes 1 gallon

From the Kitchens of the Walt Disney World Swan and Dolphin Resort