Cioppino With Cheesy Polenta
February 26, 2011
3/4 pound bay scallops
3/4 pound cleaned shrimp
1/2 pound halibut
24 manila clams
four cups chicken broth
dry white wine
juice of one lemon
fucketonne of garlic
big can of crushed tomatoes
one cup corn meal
freshly grated parmagiano reggiano
salt and pepper
Sautee scallops in olive oil on medium high until done, with some ground black pepper. Remove and put aside.
Sautee shrimp (cut in thirds) on medium high in olive oil until done, with some ground black pepper. Remove and put aside.
Sautee garlic on medium low until starting to carmelize.
Deglaze with lemon juice on medium high.
Add half bottle of wine, and bring to a boil on high.
Add half of the big can of crushed tomatoes and one cup of chicken broth and one sprig of sage and two bay leaves, bring back to boil on high, and then simmer on low while covered for thirty minutes.
While the broth simmers, the polenta will be prepared: Whisk one cup of corn meal into one cup of chicken broth. Bring two cups of chicken broth to a boil. Whisk the corn meal slurry into the boiling chicken broth and turn to low. Whisk the shitte while cooking for about fifteen minutes until nearly done. You may need to add anywhere from 1/4 to 3/4 cup of water at some point to keep the shitte relatively liquidy.
Cook on low until nearly done, like this.
Whisk in grated parmagianio to taste, and continue to cook on low until cheese is fully incorporated and polent is done, like this.
Put the halibut and clams into the broth, turn up to medium high, and cover. (Yeah, the photo’s out of focus; fucke offe.)
As soon as clams open, remove cover, turn to low, and put in scallops and shrimp. Heat together for a few minutes and turn offe.
Put the cioppino in a big bowl, with a little chevril garnish, and the polenta in a small bowl. Eat the fucken shitte!!!!