Fourth Street Grill's Cioppino Recipe

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Fourth Street Grill's Cioppino
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  1. To prepare the croutons:
  2. Preheat the oven to 350°F
  3. To make the garlic oil, grind the whole head of garlic, including the skins, in a blender or food processor. Strain through a fine sieve and add to the oil.
  4. Place the thin slices of baguette in a large mixing bowl and pour in enough garlic oil to coat thoroughly. Toss gently. Arrange on a baking sheet and bake for 10 minutes, or until golden brown. Let cool.
  5. To prepare the rouille:
  6. Mash the garlic in a mortar with the peppers and the cayenne until they form a paste. Transfer the mixture to a bowl. Add the egg yolk and whisk to combine. Slowly drizzle in the olive oil, drop by drop, whisking constantly until an emulsion begins to form. When all the oil is absorbed, taste and season with lemon juice and salt. Refrigerate until ready to use.
  7. To prepare the cioppino:
  8. Preheat oven to 400°F
  9. Place well-drained tomatoes in a layer on a baking sheet and drizzle with olive oil and sprinkle with black pepper. Roast for 30 minutes, or until lightly caramelized.
  10. Combine the stock, tomatoes, saffron and orange zest in a large kettle over low heat. Set aside and keep warm.
  11. Put enough olive oil to cover the bottom in a large skillet and place over medium heat. Add the fennel, leeks and carrots and cook about 2 minutes. Add the shallots and cook a minute more. Add the garlic, turn the heat to high, and add the Pernod and flame if possible. Add the fish stock combination, the clams and the crab. Cover tightly. After about 2 minutes add mussels and cover. As soon as the mussels and clams have opened, reduce heat to simmer.
  12. Have 8 large soup bowls warmed and arrange all the shellfish, with a quarter crab, 4 mussels and 3 clams in each bowl.
  13. Add the squid to the broth and let cook for 30 seconds. Taste the broth and season with salt. Arrange the squid in the bowls. Arrange 4 croutons upright in each bowl. Top a fifth with a tablespoon of rouille and place flat in the bowl. Carefully pour in broth and vegetables and serve immediately. Pass additional rouille at the table.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2123.26 Kcal (8890 kJ)
Calories from fat 967.98 Kcal
% Daily Value*
Total Fat 107.55g 165%
Cholesterol 328.33mg 109%
Sodium 4189.91mg 175%
Potassium 1340.74mg 29%
Total Carbs 204.55g 68%
Sugars 1.66g 7%
Dietary Fiber 10.79g 43%
Protein 82.67g 165%
Vitamin C 27.7mg 46%
Iron 3.9mg 22%
Calcium 92.4mg 9%
Amount Per 100 g
Calories 261.94 Kcal (1097 kJ)
Calories from fat 119.41 Kcal
% Daily Value*
Total Fat 13.27g 165%
Cholesterol 40.5mg 109%
Sodium 516.89mg 175%
Potassium 165.4mg 29%
Total Carbs 25.23g 68%
Sugars 0.21g 7%
Dietary Fiber 1.33g 43%
Protein 10.2g 165%
Vitamin C 3.4mg 46%
Iron 0.5mg 22%
Calcium 11.4mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 50.6
  • 57

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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