• 28-ounce can whole San Marzano tomatoes 
• 2 large yellow onions
• 1 bunch green onions
• 1 green bell pepper
• 1 stalk celery
• 1/4 cup olive oil
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried hot red pepper flakes 
• 4 large garlic cloves, finely chopped 
• 2 tablespoons tomato paste
• 1 tablespoon anchovy paste
• 1 roasted red pepper, finely chopped
• 1½ cups dry red wine
• 1 cup seafood stock or bottled clam juice
• 1 cup chicken broth
• salt and pepper to taste
• 3 Louisiana blue crabs, cleaned and halved 
• 18 clams
• 18 mussels
• 1 pound skinless mild Louisiana fin fish
• 18 large Louisiana shrimp (U16-20), shelled and deveined, tails left intact
• 12 scallops
• 1/2 pound cooked Louisiana crawfish tails
• finely chopped flat-leaf parsley and basil, for garnish
• garlic croutons, for serving 

Rouille, for serving (recipe follows)

Rouille

• 4 large cloves garlic
• 1 slice firm white bread, crusts removed
• 1 egg yolk
• ½ cup diced roasted red pepper
• 2 teaspoons lemon juice
• pinch saffron threads, bloomed in 1 tablespoon broth from cioppino base
• pinch cayenne pepper
• ¾ to1 cup olive oil
• salt and pepper to taste

Louisiana-Style Cioppino

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For the Seafood Stew:

• 1 recipe Slow-Cooked Onions and Tomatoes (recipe follows)
• 2 tablespoons vegetable oil
• 5 pounds 16/20 count shrimp, preferably with heads on, peeled and deveined; reserve shells heads for seafood broth
• 2 yellow onions, cut into small dice
• 2 carrots, cut into small dice
• 5 celery ribs, cut into small dice
• 2 tablespoons tomato paste
• 1 ripe tomato, cut into medium dice
• Leaves from 1 bunch fresh flat-leaf parsley, chopped; reserve stems for seafood broth
• 1 whole snapper (2 to 3 pounds), scaled, gutted, and fillets removed; reserve head and bones for seafood broth
• 4 quarts cold water 
• 3 bay leaves
• 3 dried chiles, such as chili arbol 
• 1 recipe Roasted Garlic and Jalapeño Aioli (recipe follows)
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• 5 pounds mussels, scrubbed and debearded (discard any that won’t close)
• Wood chips, soaked 
• 1 pound jumbo lump crabmeat, picked over for shells and cartilage
• 1 bunch green onions, thinly sliced 
• Toasted slices French bread 
• Hot sauce to taste

For the Slow-Cooked Onions and Tomatoes:

• 1/4 cup olive oil
• 1 pound slab bacon, cut into medium dice
• 3 yellow onions, cut into small dice 
• 2 ripe tomatoes, cut into small dice
• 1 head garlic, cloves peeled and minced
• 2 jalapeño chiles, seeded and minced

For the Roasted Garlic and Jalapeño Aioli:

• 10 garlic cloves, peeled 
• 3/4 cup vegetable oil
• I jalapeño chile, seeded and diced 
• 1 tablespoon fresh lemon juice
• 1 large egg yolk
• 1 teaspoon kosher salt 
• 1/4 teaspoon freshly ground black pepper

Grilled Cast Iron Seafood Stew

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Marinade

• 1 cup olive oil
• 2 tablespoons garlic, minced
• 1 tablespoon fresh flat-leaf parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 1/2 teaspoons fresh rosemary, chopped
• 1 teaspoon hot chile pepper, chopped; e.g. jalpeno or serrano

Seafood Salad

• 3/4 lb mussels
• 1/2 lb littleneck clams
• 1 cup dry white wine
• 1 tablespoon garlic, chopped
• Pinch crushed red pepper flakes
• 3/4 lb clamari, slice body into 1/4-inch rings and tentacles halved
• 1 cup celery, diced
• 1 cup fennel, diced

Cannellini Salad

• 1 quart cannellini beans, cooked
• 1 cup cherry tomatoes, oven dried
• 3 tablespoons fresh flat-leaf parsley, chopped
• 3 tablespoons shallots, minced
• 3 lemons, juiced
• 2 tablespoons hot chile oil
• 1 1/2 cups olive oil
• kosher salt and freshly fround black pepper

Ligurian Seafood Salad

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• three dozen small to medium mussels, purged*
• 5 1/2 cups clam juice or seafood stock, as needed 
• 1/2 teaspoon crumbled saffron thread
• 3/4 pounds firm fleshed fish, such as snapper, grouper, and mahi mahi (feel free to mix several different varieties), skin off, cut into 1/2 inch pieces
• 1 pound small cleaned squid with tentacles, cut into 1/2 inch pieces (optional)
• 1 pound andouille, cut into quarters lengthwise and diced
• 18 large shrimp, peeled, deveined, tails left intact
• Salt, as needed
• 4 tablespoons minced garlic
• 1 1/2 tablespoons sweet smoked paprika
• 1 teaspoon cayenne pepper, or to taste
• 1 teaspoon dried thyme
• olive or vegetable oil, as needed
• 1 medium yellow onion, diced to 1/4 inch
• 1 red pepper, diced to 1/4 inch
• 1 green pepper, diced to 1/4 inch
• 1 bunch small green onions, diced to 1/4 inch
• 1 medium tomato, diced to 1/4 inch
• 3 cups white rice, prefererably Arborio

*Tip: How to easily purge mollusks

Seafood Andouille Paella

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• 1 1/2 pounds grouper filets
• 1/2 pound wild mushrooms (shiitakes will work if you can’t find wild)
• 1/2 pound mushroom stems
• 1 bay leaf
• 2 shallots, roughly chopped
• 12 each mussels 
• 1 cup fish sauce (available at Asian markets)
• 1/4 cup sugar
• 6 very thin slices of jambon serrano
• 1 Tbs picked fresh thyme leaves
• 1/2 Tbs tarragon chopped
• 1 Tbs snipped chives
• 2 coffee filters
• salt & pepper
• vegetable oil

Bouillabaisse Seafood Ingredients 

• 1 lb peeled, de-veined, raw shrimp
• 1/2 lb fresh fish, trout, pompano etc., cut into 1 inch cubes
• 1 cup raw oysters
• 1/2 lb lump crabmeat
• 1/2 lb raw scallops
• 1/2 lb peeled crawfish tail meat 
• 18 fresh mussels

Other ingredients

• 1/2 lb carrots, chopped
• 1/2 cup tomato paste
• 1/2 lb celery ribs, chopped
• 1 gallon shrimp or fish stock
• 1/2 lb onions, chopped
• 2 cups tomatoes, chopped
• 1/2 fennel
• 1/8 oz saffron
• 1/2 green peppers, chopped
• salt to taste, white pepper to taste
• 1/2 cup olive oil
• 1 tablespoon garlic, chopped
• 3 bay leaves
• 1/4 cup shallots, chopped

Broussard's Bouillabaisse

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