Posts Tagged FISH

Fisherman’s Wharf Cioppino

cioppinoI’m naming this Fisherman’s Wharf Cioppino because the first time I ever had this dish I was on vacation in one of my all-time favorite cities: San Francisco. This seafood feast is one of the eight wonders of the food world. It’s origins lie in — as you may guess — Italy. For a “stew” of this complexity, it’s remarkably uncomplicated to make.

Like its cousin, Mediterranean Fish Stew, you can serve it with crusty bread. However, I also highly recommend serving it over pasta, preferably homemade pasta.

You’re going to need a very large kettle or pot for this. I use the pot I cook lobsters in.


5 tbsp olive oil

1 large Vidalia onion, chopped

1 large green bell pepper, seeded and chopped

2 large shallots, chopped

8 cloves garlic, minced

2 cups chicken broth

2 cups fish stock

1 cup all-natural clam juice (Snows is what I use)

1 28-oz can diced tomatoes with juice

1.5 cups dry white wine (Pinot Grigio, Sauvignon Blanc, Chardonnay)

1/4 cup tomato paste

1 tbsp dried basil

1 tsp dried whole oregano

1 tsp dried thyme

1 tbsp red pepper flakes

1 tsp fennel seed

1.5 tsp salt

1 tsp coarse-ground black pepper

1/2 cup chopped fresh parsley

2 bay leaves

1.5 lbs catfish, salmon, halibut or cod, cut in pieces

1.5 lbs large shrimp, peeled and deveined

1.5 lbs sea scallops, cut in half

1 lb mussels, cleaned and debearded

1 lb littleneck clams, cleaned and scrubbed

1 lb lump crabmeat

1/2 lb calamari, bodies only cut in 1-in rings


Heat the oil in a lobster pot or large kettle over medium heat. Add the onions, shallots, pepper and garlic. Cook until the onions are translucent, about 10 minutes. Add tomato paste, basil, oregano, thyme, salt, red pepper flakes, and coarse-ground black pepper. Cook for another several minutes.

Add the tomatoes (and their juices), clam juice, chicken stock, fish stock, white wine, fennel seeds and bay leaves. Cover the pot and bring to a simmer. Reduce the heat to medium-low. Simmer for about 30 minutes until the flavors blend together.

Remove the cover and add the littleneck clams and mussels.  Cook, covered, for 5-10 minutes or until the shells open. Remove the shellfish with a slotted spoon and reserve. Be sure to throw away any clams or mussels that have not opened.

Next, add the scallops, shrimp, fish, crab meat and calamari rings. Cover and simmer for 5-7 minutes until everything is just cooked through. Remove and discard the bay leaves. Return the shellfish to the pot and stir in the parsley. Simmer for another 3-4 minutes.

Ladle into bowls and serve immediately with crusty bread. Or serve over pasta with Parmesan cheese on the side.




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Rockport Fish Cakes

Cod Fish Cakes cooking in panHere’s another recipe from my cohort, Bill. Fish cakes are a nice. tasty change from the everyday dinner, and are relatively easy to make. This recipe incorporates cod, potatoes, bread crumbs and Old Bay Seasoning.

They go well with a simple salad (or a tomato salad), and a nice glass of Chardonnay or Pinot Grigio.


1 lb cod

2.5 lbs potatoes

1 cup Italian seasoned bread crumbs

1 medium Vidalia onion, diced

2 eggs, beaten

3 tbsp Old Bay Seasoning

1/4 cup Canola oil


Peel, boil and mash the potatoes. Set aside and allow to cool.

Poach the cod in a small amount of water until it becomes flaky, about 5-7 minutes. Be careful not to overcook. Remove from the pan and mash with a fork. Allow it to cool.

In a bowl, mix the onion, bread crumbs and beaten eggs. Add the cooled potatoes and cod. Mix thoroughly. The consistency should be like meatloaf. Add the Old Bay seasoning and mix it in using your hands. Please feel free to add more Old Bay if you think it’s necessary.

Add the Canola oil to a skillet and heat to medium-high. Place the fish cakes in the oil and cook on both sides to a crispy golden brown.

Serve with a fresh spicy salsa or tartar sauce. Or both!





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