“Cioppino” WITH Tuna, Hamachi, shrimp, mussels, scallops, tomato water, olive crumble AND radish

 Recipe by Zouhair Bellout, Executive Chef at Reynolds Lake Oconee, Greensboro, Georgia, USA.
​Image by  Owen Withycombe

Serves 4
 
Ingredients
 
Olive Crumble

• 2 cups Kalamata Olives (pitted)
• 3 sprigs Thyme
• 1 Orange (zest)

 
Tomato Water 

• 1 1/2 pounds Beefsteak Tomatoes (about 3)
• 1 cup fresh Basil Leaves
• 2 medium Shallots (chopped)
• 2 Garlic cloves (sliced)
• 1 bulb Fennel
• 3 Tablespoons Sherry Vinegar
• 1 Tablespoon Kosher Salt

 
Seafood

• 8 ounces Tuna 
• 8 ounces Hamachi 
• 4 Prawns 
• 2 Scallop
• 8 Mussels 
• 1 cup White Wine (for steaming mussels)
• 1 sprig of Thyme
• 1 Tablespoon Butter

 
Coral Cracker

• 100 grams All-purpose Flour
• 130 grams Egg White
• 100 grams Butter (melted)

Garnish

• Coral Cracker (see recipe)
• Herbs
• Radish

 
Preparation
 
Olive Crumble
Place on Kalamata Olives, thyme and orange zest on a silicone mat. Dehydrate in the oven at 150℉ for 3 hours, or until dehydrated. Pulse using a food processor, but don’t allow them to be too fine.
 
Tomato water 
Line a china cap with cheesecloth; set over a large bowl. In a food processor, stir tomatoes, shallots, garlic, fennel, basil, vinegar, and salt until coarsely chopped. Pour the mixture into the lined china cap—cover and chill for at least 12 hours. Chef Note: Do not stir or press on solids, or the tomato water will be cloudy. Discard solids; cover the tomato water, and chill.
 
Seafood
Clean and cut the tuna and the Hamachi into cubes ½ inch, cut the scallops in half  then steam the mussels and the prawns in a sauté pan using the white wine, butter and thyme.

Coral Cracker
In a mixing bowl, combine the ingredients then spread onto a silicone mold and bake at 325℉ until golden brown. Set aside. 

Assembly

On a serving plate, arrange the seafood and garnishes with the olive crumble, the coral cracker, and the herbs.
 
Wine Match
 
Villa Matilde Greco di Tufo, Campania 2020

Fantastically balanced Italian wine to go with the medley of flavors the Chef has created with his "Cioppino dish."
~ Reuben Atkinson, Cellar Wine Manager

The 16th Green at Great Waters, Reynolds Lake Oconee, Greensboro, Georgia, USA.
​ Image by Evan Schiller, courtesy Reynolds Lake Oconee.