Sablefish Cioppino With Garlic-Parmesan Bread Recipe

If you’re looking for a seafood dish that’s bursting with a symphony of flavors and delivers a hearty, stick-to-your-ribs dinner experience, our sablefish cioppino with garlic-Parmesan bread recipe will ferry you to food nirvana.

Why We Love This Seafood Recipe

Seafood lovers are in for a treat with this recipe! From silky rich sablefish and big and beautiful shrimp to your choice of tender and sweet mussels or succulent gourmet lobster tail, all the flavors of the ocean will sing in this seafood stew. Swimming in a broth full of mouthwatering ingredients like tomatoes, white wine, clam juice, Bloody Mary mix, and Worcestershire sauce and exquisitely complemented by a homemade garlic-Parmesan bread that’s prepped and cooked in less than 10 minutes, this meal will set sail on a dining experience your taste buds will never forget.

Tools You’ll Need Before You Start

• 1 Large Sauce Pot With Lid
• 1 Large Saucepan
• 1 Baking Sheet
• 1 Medium Bowl

How to Make Sablefish Cioppino With Garlic-Parmesan Bread

A recipe with this many seafood components only works when every ingredient delivers a wow-worthy experience on its own. That’s why we’re cooking with the best of the best: Omaha Steaks. Let’s break down each of these ocean-fresh faves. Sometimes called “Butterfish” or “Black Cod,” Omaha Steaks Skin-On Sablefish Fillets boast a buttery flavor that’s wrapped in a delicate texture and rich with “healthy fat” Omega-3s. With their gorgeous red coloring and sweet, succulent taste, Omaha Steaks Wild Argentinian Red Shrimp could easily be mistaken for luxurious lobster. This upgraded shrimp experience is not only delicious, but also lean and low in fat, making it the perfect combination of tasty and healthy eating. Whether you choose to prepare this recipe with sweet and meaty Omaha Steaks Live Prince Edward Island Mussels that have been washed and de-bearded before they reach your doorstep or low-fat, high-protein Omaha Steaks Cold Water Lobster Tails that were sustainably caught off the coast of Maine, we guarantee you’ll be thrilled with the end result!

Chef’s Tip: Cioppino broth MINUS seafood/shellfish can be made one day in advance to decrease how long you’ll have to wait to drop anchor and dig in!

1. Go Fish!

Reel in serious depth of flavor with this fish stew! To get started, thaw your Omaha Steaks Skin-On Sablefish Fillets in the refrigerator overnight and then bring them to room temperature on the counter over about 15 minutes before setting aside for later. Next, add olive oil to a large sauce pot and bring it to medium-high heat. Now add your black licorice-flavored fennel, mildly sweet onion, earthy celery, sweet and oniony leeks, pungent garlic, and a pinch of salt and black pepper and sauté for 3 minutes.

Once you’re done sautéing, add your salty anchovy and rich and slightly acidic tomato pastes, sauté for 30 seconds, then add your crisp and floral white wine and reduce by half in volume over about 45 seconds. Once reduced, add your briny clam juice, savory and spicy Bloody Mary mix, chopped sweet tomatoes, mild chicken stock, umami-packed Worcestershire sauce, and a pinch of salt and black pepper, bring it to a boil, then reduce to medium heat, cover with lid, and cook for 20 minutes.

Now it’s time to prepare your seafood! Add your Omaha Steaks Wild Argentinian Red Shrimp and either Omaha Steaks Live Prince Edward Island Mussels OR Omaha Steaks Cold Water Lobster Tails (dealer’s choice!) and cook them until the shrimp have turned bright pink and plumped up and the mussels open up/lobster tails are cooked, which should only take about 3 minutes. Season to taste with salt and pepper, then stir in your earthy parsley.

Next, add some high-smoke-point grapeseed oil to a large saucepan and bring it to medium-high heat. Now lightly season your room-temperature sablefish on both sides with salt and white pepper, place the fish flesh-side down, and then cook it for 3 minutes. After 3 minutes, add your creamy butter and swirl it around in the pan as it melts. Once melted, flip the fish, butter-baste it for about 30 seconds, continue to cook for 3 more minutes, then remove it from the pan for plating.

2. Level Up Your Bread Game

No store-bought garlic bread here! Making this flavorful bread is as easy as it is delicious. Start by turning your oven broiler on low. While it heats, slice your loaf of Italian bread into 4 equal pieces, then slice each of those pieces in half diagonally. Next, add your creamy room-temperature butter, minced pungent garlic, shredded nutty Parmesan cheese, herbaceous olive oil, bold and flavorful Old Bay seasoning, and earthy and peppery Italian seasoning to a medium bowl and mix until it’s all well-incorporated.

Once you have your mouthwatering butter mixture ready, spread it on all the bread halves, place them on a baking sheet, and then place it in the oven. Broil your bread until the butter and cheese have melted and the bread is toasted to your preference, which should only take about 2 to 3 minutes. Now you’re ready to plate!

3. Plate Seafood Perfection

After all the work you put in, you’re finally to the best part: eating! A recipe this delicious and complex deserves picture-perfect presentation. To plate, first place your sablefish in the middle of a bowl, arrange the shrimp and mussels/lobster tails around the fish, and then ladle the broth around the fish as well. Garnish it all with 3 to 4 fennel fronds, serve it with a side of your homemade garlic-Parmesan bread, and enjoy!

Omaha Steaks Wild Argentinian Red Shrimp 1 Piece 16 oz

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Sablefish Cioppino With Garlic-Parmesan Bread

A savory seafood stew with sablefish, shrimp, mussels, and lobster in a flavorful broth.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Main Course

Keyword: cioppino

Servings: 4 servings

Author: Chef David Rose

Ingredients

Sablefish Cioppino

• 4 5 oz. Omaha Steaks Skin-On Sablefish Fillets
• 1 lb. Omaha Steaks Wild Argentinian Red Shrimp
• 1 lb. Omaha Steaks Live Prince Edward Island Mussels OR 4 5 oz. Omaha Steaks Cold Water Lobster Tails halved
• 4 cups chicken stock
• 2 cups chopped canned tomatoes
• 1 cup white wine
• 1 cup Bloody Mary mix
• 1 cup clam juice
• 1/4 cup olive oil
• 1 cup fennel bulb small diced (reserve 1/2 cup fennel frond for garnish)
• 1 medium yellow onion large diced
• 1 cup celery thinly sliced
• 1 cup leeks thinly sliced
• 4 garlic cloves thinly sliced
• 1 tablespoon anchovy paste
• 1 tablespoon tomato paste
• 2 teaspoons Worcestershire sauce
• 2 tablespoons butter
• 4 tablespoons grapeseed oil
• Salt
• Black Pepper
• White pepper
• 2 tablespoons chopped Italian parsley

Garlic-Parmesan Bread

• 1 stick unsalted room-temperature butter
• 1 large garlic clove minced
• 2 tablespoons shredded Parmesan cheese
• 1 tablespoon olive oil
• 1/2 teaspoon Old Bay seasoning
• 1/2 teaspoon Italian seasoning
• 1 loaf fresh Italian bread

Instructions

Sablefish Cioppino

• Thaw sablefish in refrigerator overnight and bring to room temperature for about 15 minutes on counter. Set aside for later.
• In a large sauce pot, add olive oil and bring to medium-high heat.
• Add fennel, onion, celery, leeks, garlic, and pinch of salt and black pepper and sauté for 3 minutes.
• Add anchovy and tomato pastes, sauté for 30 seconds, then add white wine and reduce by half in volume over about 45 seconds.
• Add clam juice, Bloody Mary mix, chopped tomatoes, chicken stock, Worcestershire sauce, and pinch of salt and black pepper, bring to a boil, reduce to medium heat, cover with lid, and cook for 20 minutes.
• Add shrimp and mussels/lobster and cook until shrimp have turned bright pink and plumped up and mussels open up/lobster tails are cooked over about 3 minutes. Season to taste with salt and pepper, then stir in parsley.
• In a large saucepan, add grapeseed oil and bring to medium-high heat. Lightly season sablefish on both sides with salt and white pepper and place fish flesh-side down. Cook for 3 minutes then add butter and swirl around in pan.
• Flip fish, butter-baste for about 30 seconds, continue to cook for about 3 more minutes, then remove from pan.
• Place sablefish in middle of a bowl, arrange shrimp and mussels/lobster tails around fish, then ladle broth around fish.
• Garnish with 3 to 4 fennel fronds and serve with garlic-Parmesan bread.
• Chef’s Tip: Cioppino broth MINUS seafood/shellfish can be made one day in advance.

Garlic-Parmesan Bread

• Turn oven broiler on low.
• Slice Italian bread into 4 equal pieces, then slice each piece in half diagonally.
• In a medium bowl, add butter and all remaining ingredients and mix until well-incorporated.
• Spread garlic-Parmesan butter on all bread halves, place on baking sheet, and place in the oven.
• Broil until butter and cheese have melted and bread is toasted; about 2 to 3 minutes.

More Seafood Recipes and Tips

• Beginner’s Guide to Seafood
• Lemon Caper Beurre Blanc Seafood Sauce
• Benefits of Frozen Seafood
• Crab-Stuffed Lobster Tails with Dirty Rice
• Shrimp Scampi with Sheet Pan Broccolini

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