This dish is an homage to the classic Italian-American dish made famous in San Francisco. The addition of Onsuri Arbequina olive oil really brings a delightful depth of flavor and complements the light spiciness of the broth.
- 2 Tbsp (20g) Onsuri Signature Olive Oil
- 1 ½ Tbsp Garlic, Chopped Small
- ¼ Cup (50g) Shallots, Chopped Small
- 1 tsp Cayenne Pepper (Or ½ Teaspoon if You Want it Less Spicy)
- ¾ Cup (170g) Dry White Wine
- 8 Oz (240ml) Clam Juice
- 26 Oz (750g) Canned Crushed Tomatoes
- 2 Tsp Fine Sea Salt or Kosher Salt
- 2 Each Bay Leaf
- ½ tsp White Pepper, Ground
- ½ tsp Oregano, Dried
- 1 tsp Worcestershire
- 4 Each Thyme Sprigs, Fresh
- ½ Orange Peel, White Removed
- 1 tsp Fish Sauce (Optional but Encouraged)
- 4 ½ Oz Portions of Wild Salmon, Boned, Skinned, and Lightly Salted
- 2 Oz Small Butter Potatoes, Cooked in Water Until Just Tender
- Flaky Sea Salt (Such as Maldon)
- Fresh Ground Black Pepper
- Small Basil Leaves
- ONSURI Arbequina Olive Oil
- First, make the cioppino broth, this can be made a day in advance.
- Heat the olive oil over medium low heat until it is fragrant.
- Add in the garlic and shallot and cook until soft and translucent, stirring frequently.
- Add in the cayenne and stir until incorporated.
- Add in the white wine and bring to a simmer.
- Add in the clam juice, crushed tomatoes, salt, bay leaf, oregano, and worcestershire. Increase the heat to medium and bring to a light simmer. Cook for 15 minutes, stirring occasionally.
- Add in the thyme sprigs and the orange peel, cover, and remove from the heat. Let the broth sit for 15 minutes. At this point you can either strain and push the whole mixture through a sieve in order to make a more refined broth, OR you can just remove the bay leaf, thyme, and orange for a more rustic broth.
- Stir in the fish sauce and season with more salt to your taste.
- Preheat the oven to 300F/150C.
- Lightly salt the salmon portions and refrigerate for 25 minutes.
- Wipe off any excess salt from the salmon and place on a metal tray brushed with olive oil. Brush the salmon with olive oil and bake for around 15 minutes or until done to your liking.
- Remove from the oven and season the salmon with flake salt and fresh ground pepper.
- Heat the potatoes in the cioppino broth until hot.
- Place the Salmon portion and a few potatoes in a wide bowl. Pour in the hot broth until it covers the bottom of the bowl plus some. Pour in Onsuri arbequina oil generously. Garnish the plate with small basil leaves and serve immediately while hot.