Coastal Foraged Ciopinno
Recipe by Eric Keener
FORAGE STORY
This was probably my favorite catch and cook dish I’ve made to date. Daniel and I woke up early and made a quick run down to one of our Northern Big Sur spots where we typically collect mussels and scallops from. Scrambling down the mountain through poison oak and over ridiculously jagged rocks, we finally made it to the water with our dive bags. We spent some time collecting mussels, grabbing striped shore crabs, popping owl limpets off rocks, carefully grabbing purple and red urchins and collecting some of my favorite kelp, bladderchain. Then we assembled some of the Fin + Forage crew and went for a hike on a cliff above the ocean. After that, I ran home and grabbed some thyme, chives and parsley from my garden and tools from my kitchen. Nic Ta joined us at Lover’s Point with a simple camp stove and a cast iron pot. We all pitched in and chopped, cleaned the limpets and urchin. While the soup was rendering and developing flavor, we broke out the bocce balls and played a few rounds while regaling each other with fun fish stories. Once the food was ready, we broke some bread and enjoyed the blustery late afternoon. This type of day is exactly what Fin + Forage is all about. Adventure, Community and FOOD!
INGREDIENTS
5 Cups Strong Fish Stock (recipe here)
2 tbsp spice mix (equal parts onion powder, garlic powder, creole seasoning, pepper, Italian herbs and a dash of smoked paprika)
1/4 c. extra-virgin olive oil
1 bulb fennel, sliced on mandolin, (save the fronds)
3 shallots, sliced on mandolin
1 med. white onion
5 garlic cloves, minced
2 sprigs fresh oregano, chopped
2 sprigs fresh thyme, chopped
2 tbsp chives, fresh chopped
1 tsp. red pepper flakes
Kosher salt
Freshly ground black pepper
1 1/2 c. dry white wine
1 (28-oz.) can crushed tomatoes
1/4 c. tomato paste
12” section of kelp (bladderchain, kombu, sea lettuce, etc)
2 large dried bay leaves
1, 2"-thick strip orange zest
1 dozen littleneck clams, scrubbed
1 dozen mussels, scrubbed
1 lb. shrimp, peeled and deveined
1 lb. halibut, lingcod or rock fish fillets, skin removed and cut into 1" pieces
8 Owl limpets, cleaned, tenderized and sliced
1/3 c. Freshly chopped parsley, for serving
Baguette, for serving
Lemon wedges, for serving
METHOD:
In large pot (I used cast iron and a camp stove), coat the bottom with oil then add fennel, shallots and onion. Cook until translucent, stirring several times.
Add oregano, thyme, chives, red pepper flakes, pepper, salt, garlic and spice mix. Cook for 2 more minutes.
Add wine and stir occasionally for 5 minutes. Once wine is reduced by 50%, add tomatoes, tomato paste, bay leaves, seaweed, 2 lemon wedges, 1 tsp lemon zest, orange peel and fish stock. Stir to mix well. Bring it to a simmer, then reduce heat, add a lid to the pot and cook for 30-40 minutes, stirring every 5 minutes.
Remove orange zest and bay leaves. Add clams and cook uncovered for 5 minutes, then add mussels, shrimp, limpets and fish. Cook until all shellfish has opened up and the fish its cooked through. Remove any shellfish that has not opened up.
Serve in wide bowls and bread. Season with salt and pepper. Garnish with seaweed, fennel frond, parsley and lemon wedge.