Recipes Cioppino Walt Disney World Swan and Dolphin

Yield: 1 gallon

2 Quarts Clam Juice
1 Quart V-8
½ Cup Dry Vermouth
2 Shallots (peeled & sliced)
4 Garlic Cloves (chopped)
½ pound Fish Scraps
2 tablespoons 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 pound Shrimp (31/35 p/d tail off)
½ pound Bay Scallops
½ pound Calamari Rings, ½” width
½ pound Striped Bass (no skin, 1” dice)
Salt to Taste
Fresh Ground Black Pepper to Taste
1 Handful Micro Chives (medium sticks)

Method of Preparation:

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.