San Francisco Cioppino
The following recipe is courtesy of our friend Patrick Evers. Patrick and his family live in the Red Bluff California. Patrick, who has travelled the world courtesy of the US Navy, has been a teacher, in sales, and has had a long standing love affair with the culinary arts and was kind enough to share some of his favorites with you. Patrick, Thanks for these wonderful recipes!
Seasoning Mix
1 Tbs. Salt
1 Tsp. White Pepper
1 Tsp. Dried Basil Leaves
3/4 Tsp. Dried Thyme Leaves
1/2 Tsp. Black Pepper
1/2 Tsp. Dry Mustard
1/2 Tsp. Dried Oregano Leaves
1/4 Tsp. Dried Winter Savory
40 strands (aprox) saffron
Ingredients
2 Tbs. Olive oil
3/4 Cup finely chopped onions
1/2 Cup finely chopped green bell pepper
1/2 Cup finely chopped celery
1/2 Cup finely chopped leeks
4-5 med Bay leaves
6 Cups seafood stock (in all)
Juice of 1 lemon
1 3/4 cups dry white wine (in all)
1 1/2 tsps. minced fresh garlic
3 cups chopped peeled fresh tomatoes (~5)
1 cup roughly chopped leeks
1 1/2 cups large rough diced onions
2 cups large rough diced green bell peppers
1 3/4 large rough diced celery
12 small red new potatoes
1 live lobster, cut into sections
8 small hard-shell clams, scrubbed
12 ozs. firm-fleshed fish fillets, such as red snapper, or grouper, cut into 1&rdquo pieces
16 mussels, scrubbed and de-bearded
1 cup chopped fresh parsley
1/2 pound peeled shrimp
Combine the seasoning mix ingredients thoroughly in a small bowl. Makes aprox. 2 tablespoons plus 2 teaspoons.
Heat the olive oil in a large heavy pot or kettle over high heat. When the oil is hot, add the finely chopped onions, bell peppers, celery and leeks and cook 2 minutes. Add the bay leaves and 1 tablespoon of the seasoning mix. Stir to coat the vegetables with the seasoning and then cook until the vegetables begin to brown, about 4-5 minutes. Stir in 1 cup of the seafood stock, scrape up any brown crust on the bottom of the pot, and cook 8 minutes. Add 1 cup more stock, scrape the pot bottom, and simmer until the liquid has reduced somewhat, about 10 minutes. Add the lemon juice, stir and cook 1 minute. Stir in 1/2 cup of the wine and cook 2 minutes. Add the garlic and tomatoes and cook, stirring ocassionally, about 12 minutes. Stir in 1 cup more wine and 2 cups more stock and bring to a boil. Add the rough-cut vegetables, the potatoes, and the remaining seasoning mix. Bring to a boil, cover the pot, reduce the heat to medium, and simmer until the potatoes are just fork tender, about 12-14 minutes. Turn the heat up to high, stir in the remaining 2 cups stock and 1/4 cup wine, and bring to a boil. Add the lobster and clams, pushing them down into the soup, cover and cook 2 minutes. Add the fish and the mussles, cover, and cook 3 minutes. Stir in the parsley and shrimp and cook about 3 minutes, or just until the shrimp lose their translucence and the clams and mussels open. Serve immediately with lots of French or Italian bread.
1 Tbs. Salt
1 Tsp. White Pepper
1 Tsp. Dried Basil Leaves
3/4 Tsp. Dried Thyme Leaves
1/2 Tsp. Black Pepper
1/2 Tsp. Dry Mustard
1/2 Tsp. Dried Oregano Leaves
1/4 Tsp. Dried Winter Savory
40 strands (aprox) saffron
Ingredients
2 Tbs. Olive oil
3/4 Cup finely chopped onions
1/2 Cup finely chopped green bell pepper
1/2 Cup finely chopped celery
1/2 Cup finely chopped leeks
4-5 med Bay leaves
6 Cups seafood stock (in all)
Juice of 1 lemon
1 3/4 cups dry white wine (in all)
1 1/2 tsps. minced fresh garlic
3 cups chopped peeled fresh tomatoes (~5)
1 cup roughly chopped leeks
1 1/2 cups large rough diced onions
2 cups large rough diced green bell peppers
1 3/4 large rough diced celery
12 small red new potatoes
1 live lobster, cut into sections
8 small hard-shell clams, scrubbed
12 ozs. firm-fleshed fish fillets, such as red snapper, or grouper, cut into 1&rdquo pieces
16 mussels, scrubbed and de-bearded
1 cup chopped fresh parsley
1/2 pound peeled shrimp
Combine the seasoning mix ingredients thoroughly in a small bowl. Makes aprox. 2 tablespoons plus 2 teaspoons.
Heat the olive oil in a large heavy pot or kettle over high heat. When the oil is hot, add the finely chopped onions, bell peppers, celery and leeks and cook 2 minutes. Add the bay leaves and 1 tablespoon of the seasoning mix. Stir to coat the vegetables with the seasoning and then cook until the vegetables begin to brown, about 4-5 minutes. Stir in 1 cup of the seafood stock, scrape up any brown crust on the bottom of the pot, and cook 8 minutes. Add 1 cup more stock, scrape the pot bottom, and simmer until the liquid has reduced somewhat, about 10 minutes. Add the lemon juice, stir and cook 1 minute. Stir in 1/2 cup of the wine and cook 2 minutes. Add the garlic and tomatoes and cook, stirring ocassionally, about 12 minutes. Stir in 1 cup more wine and 2 cups more stock and bring to a boil. Add the rough-cut vegetables, the potatoes, and the remaining seasoning mix. Bring to a boil, cover the pot, reduce the heat to medium, and simmer until the potatoes are just fork tender, about 12-14 minutes. Turn the heat up to high, stir in the remaining 2 cups stock and 1/4 cup wine, and bring to a boil. Add the lobster and clams, pushing them down into the soup, cover and cook 2 minutes. Add the fish and the mussles, cover, and cook 3 minutes. Stir in the parsley and shrimp and cook about 3 minutes, or just until the shrimp lose their translucence and the clams and mussels open. Serve immediately with lots of French or Italian bread.