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

Seafood Gumbo

Seafood Gumbo
This Dish Takes Me Back To New Orleans!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 1 hour

Ingredients
Cooked Rice
1/2 lb. sea scallops, 10/20 count
1/2 lb. shrimp, 20/30 count, deveined, tail on
1/2 lb monk fish or firm white fish
1 Smoked Andouille sausage, sliced
1 cup celery, sliced
1 cup green pepper, diced
1 cup onion, diced
1 cup okra, sliced
2 garlic cloves, sliced
1 tsp Old Bay Seasoning
2 tbsp flour
3 cups seafood stock
1 cup marinara sauce
3 tbsp butter
2 tbsp vegetable oil
Louisiana hot sauce
chopped parsley for garnish
salt
pepper 

 Cooking Tools
Medium pot

Directions
In a Medium pot, add oil and butter until bubbly.  Sprinkle in the flour to create a roux.  Lower heat and cook the flour for about 10 minutes. Cook's Note: You can achieve a dark roux by allowing for more time for cooking the flour in the oil, but I achieve it through the use of marinara sauce.  Add in all the vegetables and garlic, continue to saute in the roux for about 5 minutes.  Add in the marinara sauce, seafood stock, Old Bay seasoning and the sliced Andouille sausage. Simmer for 30 minutes, then add the seafood into the pot and cook for an additional 15 minutes or until the seafood is cooked.  Salt and pepper to taste and couple dashes of hot sauce.  Ladle Gumbo over hot rice and garnish with chopped parsley.
Serves 4

Zarzuela De Mariscos

Zarzuela De Mariscos
The Flavors Of Barcelona, Spain
Difficulty: Moderate

Ingredients
1/2 cup olive oil
2 cups onions, chopped
2 cloves garlic, minced
1 cup tomatoes, chopped
Salt
pepper
1/4 tsp fresh thyme leaves
1/8 tsp ground saffron or threads
1/2 lb. fresh squid, cleaned and cut into 1/4-inch pieces
Spanish brandy
1 tbsp tomato paste
1/2 cup dry white wine
3 cups clam juice or seafood stock
1/2 lb. medium shrimp, deveined
1/2 lb. fresh sea bass fillets, sliced into 1/2-inch slices
1/2 lb. scallops, whole
1/2 lb. prawns or small lobster tails
1 dozen clams, scrubbed
1 tbsp finely chopped fresh parsley leaves
2 tbsp green onions, diced
2 tbsp almond paste/ ground

Directions
In a large Dutch oven, over medium heat, add the oil. When the oil is hot, add the onions and garlic. Season with salt and pepper. Sauté until wilted. Season the squid with salt and pepper. Add to the onions and sauté for 1 minute. Remove the pan from the heat, add the brandy and carefully flame. Shake the pan back and forth several times until the flame dies out. Stir in the tomato paste and saffron, thyme, and cook for 1 minute. Deglaze the pan with the wine. Add the clam juice and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes. Season the shrimp, fish and prawns with salt and pepper. Add the clams, scampi /shrimp and fish fillets, scallops, lobster tails to the pot, cover and cook for about 10 minutes, or until all of the shells have opened and the shrimp/scampi is fully cooked, (they will turn pink and there tails will curl completely in). Stir in chopped tomatoes and almond paste.  Remove from the heat and ladle into serving bowls. Garnish with parsley or green onions and serve with crusty bread.
Serves 4

La Boqueria, Barcelona Spain!

Rich In History, Produce And Fish And Shellfish Straight Out Of The Sea!