Marin Restaurant & Bar Cioppino

Marin Restaurant & Bar Cioppino

Marin Restaurant & Bar in Minneapolis, MN offers a fabulous menu of holiday specials, breakfast, brunch, lunch, dinner and dessert. For the holiday this year they are offering cioppino, jumbo lump crab salad, and Grass Run Farms prime rib. Here’s their cioppino recipe:

Cioppino Soup Base

Serves 8

1 cup Garlic, chopped

1 cup Yellow Onion, diced

½ tbsp. Vegetable Oil

1 tsp. Harissa

2 tsp. Fresh Oregano, chopped

2 tsp. Fresh Basil, chopped

½ cup White Wine

1 cup Fish Stock

1 can Whole Peeled Tomatoes (28 oz.), diced

1 tsp. Salt

¼ tsp. Ground Black Pepper

Heat oil in a large sauce pot over medium heat. Cook garlic slowly until it becomes golden, season with salt and pepper. Add onions and cook them 3-4 minutes until translucent, but not brown. Add harissa and stir until the harissa begins to form a fond on the bottom of the pot. Add fresh herbs (oregano and basil). Deglaze pan with white wine and let bubble for a couple minutes until mostly evaporated. Add the remaining ingredients and stir. Taste and adjust seasoning as needed. Cook for 10-15 minutes until the flavors come together. Cool and store for later use or use immediately be following the rest of the recipe below.

To finish the Cioppino

Serves 1

2 ea. Large Prawns

2 oz. King Crab Meat

6 ea. Mussels

1 ea. Diver Scallop

1 tsp. Vegetable Oil

¼ tsp. Salt

1/8 tsp. Ground Black Pepper

6 oz. Cioppino Soup Base (recipe above)

1 ea. Fingerling Potato

5 ea. Grape Tomato, blanched and peeled

1 oz. Baby Fennel, braised

2 Tbsp. Fresh Lemon Juice (juice of ½ a lemon)

1 tsp. Mixed herb salad

1 ea. Grilled Baguette

Season prawns and scallop with salt and pepper. In a saucepan set over high heat, sear the scallop and prawns. When the scallop and prawns are about halfway cooked (about 2 minutes), add the king crab, mussels, vegetables, and warm cioppino soup base. Lower the heat and simmer in for about 3-5 minutes, or until the mussels have opened and the crab is warm. Finish with lemon juice. Taste and adjust seasoning as needed. Garnish each bowl with herb salad and grilled bread.