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"Cooking with Alaskan Beer"
Alaskan White Ale Cioppino
Cioppino Sauce: Prepare and cook before cooking seafood.
½ cup olive oil
2 medium sweet onions
1 cup diced carrots
1 cup diced celery
½ cup of diced sweet peppers
½ cup of diced Anaheim peppers
6 cloves of garlic smashed and chopped
3 bay leaves
½ cup of chopped parsley
½ cup of chopped cilantro
½ cup of chopped fresh sweet basil
28 oz. of stewed tomatoes crushed by hand
28 oz. of tomato puree
12 oz. can of vegetable broth
1 1/2 cups of water
6 oz Alaskan White Ale
Juice from chopped clams
1 tablespoon of brown sugar
1 tablespoon of celery salt
Dash or two of Worcestershire sauce
Black pepper to taste
Salt to taste
Crushed red pepper to taste
Dash of cinnamon
Seafood Preparation after the sauce is made:
1 tablespoon of olive oil
1 tablespoon of butter
1 clove garlic smashed and chopped
6 oz. of Alaskan White
1 pound clams, little neck preferred or 2-6oz cans of chopped clams
½ pound mussels, scrubbed
2 dashes of Worcestershire sauce
1 pinch of saffron
1 pound of cooked crab meat, Dungeness or King
½ pound of cleaned raw shrimp medium size
½ pound of fresh squid (rings or strips)
½ pound of halibut or salmon cut into 2 inch chunks (boneless)
½ pound of bay scallops, if not available use large ones but cut in half
Cioppino Sauce Preparation:
Heat olive oil in large pot over medium heat. Add chopped onions, carrots, celery, peppers, garlic, bay leaves, parsley, cilantro and basil and cook. Stirring just to warm the garlic. Do not brown the garlic!
Stir in tomatoes, puree, water, broth, beer clam juice, brown sugar, celery salt, Worcestershire sauce, black and red peppers cinnamon and salt. Bring to a boil, reduce heat and simmer uncovered for 1 ½ to 2 hours until carrots and celery are soft and sauce thickens.
Add to seafood in a separate pot. Stir and simmer till all are heated through.
Put olive oil, butter, and garlic in a large pot over medium heat. Cook stirring until fragrant, do not brown the garlic! Add Alaskan White; add clams, mussels, squid and shrimp, cook till clams and mussels open. Stir in Cioppino Sauce Worcestershire and saffron and bring to simmer, gently stir in halibut or salmon and scallops and simmer till they are just done then add crab meat.
Then transfer to a large serving bowl with ladle.
Serve with your favorite salad.
Serve with 1 pound of fresh linguine, cook pasta separately, serve in large wide individual bowls and cover with Cioppino. Fresh warm (crusty) sourdough bread is a great touch too.
Serve with quartered Limes for guests to add, I prefer Limes to Lemons.
A medium bodied Alaskan beer is recommended as an accompaniment.
“God made yeast and loves fermentation just as dearly as he loves vegetation.” – Ralph Waldo Emerson