Cioppino

Cioppino

This San Francisco Hearty Seafood Stew Is A Family Favorite!

Difficulty: Moderate

Prep Time: 30 minutes

Cooking Time: 30 minutes

Ingredients

1/2 cup extra virgin olive oil

1 1/2 cups chopped onion (1 large onion)

1 cup chopped bell pepper (1 large bell pepper)

5 cloves garlic, minced

1 (28-ounce) can tomatoes, stewed tomatoes

1 1/2 cups white wine

3 cups tomato marinara sauce 

3 cups fish stock or shellfish stock

1/4 tsp fresh thyme leaves

1/4 tsp dried oregano

1/2 pound fresh squid, cleaned and cut into 1/4-inch pieces + tentacles 

1/2 lb. fresh sea bass/Halibut filet, sliced into 1/2-inch slices

1/2 lb. scallops, whole

1/2 lb. prawns or medium shrimp, cleaned

8 oz. jumbo lump crab meat

1 tbsp tomato paste

1 tbsp finely chopped fresh parsley leaves

2 tbsp green onions, diced

splash of brandy

grilled crusty Ciabatta bread

salt

pepper

Cooking Tools

Large pot/ Dutch oven 

 

Directions

In a pot/ Dutch oven on medium heat, add; olive oil, onions, green pepper and garlic. Saute the vegetables for a few minutes. Add in tomatoes, marinara sauce, stock, wine, thyme, oregano, green onions and cook for 15-20 minutes to concentrate the flavors.  Reduce temperature to low and add in the seafood according to the length of cooking required. Fish first, cook for 1 minute then add scallops to cook for an additional 2 minutes, then add shrimp, squid and jumbo lump crab, brandy and tomato paste for the last two minutes of cooking. Season to taste with salt & pepper. Garnish with parsley, serve with grilled bread.

Cook's Notes: Add any selections of seafood as you wish and whats available to you! 

Serves 4

Kale & Spinach Salad With Grilled Salmon

Kale & Spinach Salad With Grilled Salmon

The Agave Vinaigrette Makes It So Tasty!

Ingredients

1 bag of baby kale

1 bag of baby spinach

12 mint leaves, chiffonade

12 Brussel sprouts, halved/steamed

2 sweet potatoes, peeled/cubed/cooked

1 cup dried cranberries

1 cup almond slices

4 6oz salmon filet (skinless)

olive oil

Cooking Tools

Grilling pan

Large mixing bowl

Large nonstick pan 

Directions

Cook and steam the Brussel sprouts and sweet potatoes until cooked (separately) set aside and cool. Salt and pepper the salmon.

Grease grill pan and grill salmon 3-5 minutes on each side, depending on the thickness of the fish.

Make the vinaigrette (recipe below). Place all the ingredients in a large mixing bowl and shake the vinaigrette in the mason jar and pour over the salad ingredients and toss. Plate salad and top with grilled salmon.

Serves 4

Agave Vinaigrette

Ingredients

1 cup olive oil

1/2 cup red wine vinegar

1/2 cup agave syrup

1/2 tsp salt

1/4 tsp pepper

2 garlic cloves, minced

1/2 tsp Herb De Provence

1 tsp whole grain mustard

Cooking Tools

Mason jar

Directions

Place all ingredients in the jar, place lid and shake.