BajaNomad - seafood soup, ideas??

seafood soup, ideas??

capt. mike - 4-24-2010 at 07:46 AM

thinking this a.m. of conjuring up some variation on a basic theme of fish soup - so - who has ideas that might resemble caldo sieta de Mar mexicana style or even a - i forget the name - oh here - Cioppino ? is that one italiano?
sp?
what to put in, how to do.?

bajajudy - 4-24-2010 at 08:06 AM

The broth is the most important part of any soup. Buy some shrimp with heads a couple of whole fish and prepare them for the soup and put them back into the reefer, keeping all the heads, fins, skins....everything. Cover with water, add some garlic, onions, celery, bay leaves, thyme, a can of tomatoes if you like it red and allow to simmer for several hours. strain the broth and add the shrimp, fish, crabs, whatever else you would like and voila. if you like potatoes in your seafood soup add them before the seafood so they cook. the seafood doesnt take long to cook and definitely dont overcook it.
my guess is sharky has a better recipe

Bob H - 4-24-2010 at 08:07 AM

Not my recipe, but how's this one?

Mexican Seven Seas Soup (Caldo de siete mares)
Guajillo sauce base:

3 cloves garlic, unpeeled

8 medium-large dried guajillo (or New Mexico) chilies, stemmed, seeded

1/2 C. water

1/2 t. dried oregano

1/8 t. freshly ground pepper

Pinch ground cumin

1 T. vegetable oil or olive oil

Soup:

3 quarts fish broth or chicken broth

2 large sprigs of epazote or cilantro

2 t. salt, about

Sugar

6 small boiling potatoes, cut into 3/4-inch chunks

2 C. diced zucchini or chayote

2 ears corn, shucked, cut crosswise into 3/4-inch rounds, optional

1 lb. tightly closed fresh mussels or clams, scrubbed, beards removed

1 1/2 to 2 1/2 lbs. boneless, skinless rockfish, bass or cod, cubed

12 medium-large shrimp, peeled, deveined

Toppings:

2/3 C. finely chopped white onion, rinsed under cold water, drained

1/2 C. loosely packed chopped cilantro

1 large lime, cut into wedges

For the sauce, cook garlic in a heavy skillet over medium heat, turning, until soft and slightly blackened, about 4 minutes. Let cool; peel.

Using the same skillet, toast the chilies 1 or 2 at a time, flattening and pressing down on each with a spatula for a few seconds; turn, press again. Cover toasted chilies with hot water; let stand, stirring occasionally, until softened, about 30 minutes. Drain; discard water.

Put chilies, garlic, water, oregano, pepper and cumin in a food processor or blender. Blend to a puree, adding more water if necessary. Press through a medium-mesh strainer into a bowl. Discard remaining solids. Heat the oil in a heavy large pot over medium-high heat. Add the puree; cook, stirring, until reduced to a thick paste, about 5 minutes.

For the soup, add the broth and epazote to the guajillo sauce; simmer 45 minutes over medium heat, stirring occasionally. Taste; season with salt. Add sugar if necessary.

Add the potatoes to the hot broth. Simmer uncovered until the potatoes are nearly tender, about 5 minutes. Add the zucchini; cook 3 minutes. Add the corn and mussels; simmer until the mussels open, about 2 minutes. Add fish cubes; cook 2 minutes. Stir in the shrimp; remove from heat. Cover; let stand 3-4 minutes. Serve in large bowls. Pass the onion, cilantro and lime wedges.

capt. mike - 4-24-2010 at 08:15 AM

shrimp with heads a couple of whole fish and prepare them for the soup and put them back into the reefer, keeping all the heads, fins, skins....

haha!! Albertsons doesn't have that kind... but thx Judy - i'll variate on it and see wass happans.

Bob - i got tired already just READING yours!! :lol:

Bob H - 4-24-2010 at 08:17 AM

Quote:

Originally posted by capt. mike
Bob - i got tired already just READING yours!! :lol:

OK, try this one.

Go to Vons, buy a soup mix in a box, warm it up, eat it.
Bob H

woody with a view - 4-24-2010 at 08:19 AM

my Peruvian wife makes a shrimp soup called Chupe de Camaron which starts with 1lb of whole shrimp (remove the tails until last minute). you cook down the heads (smash them up!) in a little water to release all of the goop from inside the head and it becomes the base for the soup (after you remove the parts of the heads that are left).

go from there.....

[Edited on 4-24-2010 by woody in ob]

24baja - 4-24-2010 at 08:24 AM

Mike, for Cioppino, use either alone or combined soup stock made off of Lobster and Grouper. It gives Cioppino a fantastic and rich flavor. I have gotten to the point that I am using it instead of chicken or veggie stock.

And the beauty of Cioppino... it means "Chip in" so you can add anything you might have on hand. The Portuguese in San Francisco would go though the neighborhood hollering Cioppino, Cioppino and the neighborhood people would put in a large pot whatever they caught that day or whatever veggies the had on hand and then the would share the soup with the neighborhood. It is a big hit with our family and friends.

[Edited on 4-24-2010 by 24baja]

Taco de Baja - 4-24-2010 at 08:33 AM

Onions, tomato, carrots, cilantro, parsley, halibut, clams, crab, lobster, wine (for the cook and soup), olive oil....plus other things...Mexitron is usually the cook on our trips, and he wings it by randomly tossing things into the soup pot. Always comes out tasty.

vandenberg - 4-24-2010 at 08:38 AM

From a reliable source:

Always start your broth with seawater. :saint:

That's why the stuff in Denver never tastes the same as in San Francisco. :no:

woody with a view - 4-24-2010 at 08:39 AM

Quote:

Originally posted by Taco de Baja
Onions, tomato, carrots, cilantro, parsley, halibut, clams, crab, lobster, wine (for the cook and soup), olive oil....plus other things...Mexitron is usually the cook on our trips, and he wings it by randomly tossing things into the soup pot. Always comes out tasty.

where's the emoticon for drooling?

our version of "good stuff" with spotfin carcass and shrimp as the base....

100_1442.jpg - 44kB

Trueheart - 4-24-2010 at 08:45 AM

Mike:

Since you said "variation", what about a pan roast? If interested, I've got a great recipe "borrowed" from top notch Nevada casino oyster bars. We usually make the combination pan roast, which can include oysters, clams, mussels, crab meat (claws), scallops, shrimp, etc. You get the idea ... you can include whichever items you like or have available. Great additions to this meal are sour dough bread (dipping?) and a bottle of Rombauer Chard. Steve

Udo - 4-24-2010 at 09:21 AM

This is Rick Bayless's recipe from his book: MEXICAN COOKING Pages 341-343

Quote:

Originally posted by Bob H
Not my recipe, but how's this one?

Mexican Seven Seas Soup (Caldo de siete mares)
Guajillo sauce base:

3 cloves garlic, unpeeled

8 medium-large dried guajillo (or New Mexico) chilies, stemmed, seeded

1/2 C. water

1/2 t. dried oregano

1/8 t. freshly ground pepper

Pinch ground cumin

1 T. vegetable oil or olive oil

Soup:

3 quarts fish broth or chicken broth

2 large sprigs of epazote or cilantro

2 t. salt, about

Sugar

6 small boiling potatoes, cut into 3/4-inch chunks

2 C. diced zucchini or chayote

2 ears corn, shucked, cut crosswise into 3/4-inch rounds, optional

1 lb. tightly closed fresh mussels or clams, scrubbed, beards removed

1 1/2 to 2 1/2 lbs. boneless, skinless rockfish, bass or cod, cubed

12 medium-large shrimp, peeled, deveined

Toppings:

2/3 C. finely chopped white onion, rinsed under cold water, drained

1/2 C. loosely packed chopped cilantro

1 large lime, cut into wedges

For the sauce, cook garlic in a heavy skillet over medium heat, turning, until soft and slightly blackened, about 4 minutes. Let cool; peel.

Using the same skillet, toast the chilies 1 or 2 at a time, flattening and pressing down on each with a spatula for a few seconds; turn, press again. Cover toasted chilies with hot water; let stand, stirring occasionally, until softened, about 30 minutes. Drain; discard water.

Put chilies, garlic, water, oregano, pepper and cumin in a food processor or blender. Blend to a puree, adding more water if necessary. Press through a medium-mesh strainer into a bowl. Discard remaining solids. Heat the oil in a heavy large pot over medium-high heat. Add the puree; cook, stirring, until reduced to a thick paste, about 5 minutes.

For the soup, add the broth and epazote to the guajillo sauce; simmer 45 minutes over medium heat, stirring occasionally. Taste; season with salt. Add sugar if necessary.

Add the potatoes to the hot broth. Simmer uncovered until the potatoes are nearly tender, about 5 minutes. Add the zucchini; cook 3 minutes. Add the corn and mussels; simmer until the mussels open, about 2 minutes. Add fish cubes; cook 2 minutes. Stir in the shrimp; remove from heat. Cover; let stand 3-4 minutes. Serve in large bowls. Pass the onion, cilantro and lime wedges.

capt. mike - 4-24-2010 at 09:43 AM

ok - i have coffee so i'll consider Bayless and Bob's referral to be worth the exercise. Bayless is on TV here and i think he is a genius.
still more work than i want to do.
i think i'll just make "stone" soup from the fable.
but do it all things sea worthy.

Reeljob - 4-24-2010 at 11:29 AM

Great simple recipe in SEA magazine a few years back that I still use. I'll try & find it.

Uses Clamato juice as a base & only takes about 30 minutes to make.

durrelllrobert - 4-24-2010 at 11:30 AM

Although we like our seafood soup spicey, our restaurant caters to a lot of old gringos who want it mild and creamy. So we offer this seafood bisque:
Ingredients:
3 tablespoons butter
2 tablespoons chopped green onion
2 tablespoons chopped celery
3 tablespoons flour
1 cup shrimp stock (made by boiling shells)
2 1/2 cups milk
1/2 teaspoon white pepper
1 tablespoon tomato paste
1 cup heavy whipping cream
8 ounces crab meat (imitation is OK)
8 to 12 ounces medium shrimp, cleaned and chopped
2 tablespoon sherry (or other semi-sweet wine)
Preparation:
Heat butter over medium-low heat; add green onion and celery. Saute until tender. Blend in flour; cook, stirring, for about 1 minute. Slowly stir in the shrimp stock and milk, cooking and stirring until thickened. Add pepper, tomato paste, and heavy cream. Stir in the crab, shrimp, and sherry. Bring to a simmer. Serve hot.
Serves 4 to 6 but we scale it up for 30 servings :yes:

[Edited on 4-24-2010 by durrelllrobert]

Udo - 4-24-2010 at 11:43 AM

Terrific bisque, Robert. Simple enough for all Nomads to follow!

Lazy Mike's Cioppino

Gypsy Jan - 4-24-2010 at 12:50 PM

Clamato - One quart, one gallon, whatever
Onions
Carrots
Celery
Hot pepper flakes (add as many as you can handle)
Whatever fresh/frozen seafood you have

Saute (that's the fancy word for fry) the veggies with the pepper flakes and add salt and pepper.

Dump in the Clamato and bring to boil.

Add seafood, wait.

If greens are needed, add them last.

Pull the oyster crackers out of the pantry, if you haven't eaten them up while cooking.

Buen Provecho!

Oopsie! Edited to add GARLIC!

[Edited on 4-24-2010 by Gypsy Jan]

DENNIS - 4-24-2010 at 12:54 PM

Quote:

Originally posted by udowinkler
Robert

That's "Just Bob." He likes to be called, "Just Bob." He's shy, so he won't tell you himself. I'm not a bit shy so I'll say it for him.
Just Bob has approved this message.

Cypress - 4-24-2010 at 12:55 PM

That's a good selection of seafood seafood soup/stew recipes.

DENNIS - 4-24-2010 at 12:56 PM

Quote:

Originally posted by woody in ob
where's the emoticon for drooling?

Here it is:

:barf:

DENNIS - 4-24-2010 at 01:02 PM

This looks pretty good:

Cioppino

Prep Time:
10 MinCook Time:
45 MinReady In:
55 Min

Ingredients
3/4 cup butter 2 onions, chopped 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 (14.5 ounce) cans stewed tomatoes 2 (14.5 ounce) cans chicken broth 2 bay leaves 1 tablespoon dried basil 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1 cup water 1 1/2 cups white wine 1 1/2 pounds large shrimp - peeled and deveined 1 1/2 pounds bay scallops 18 small clams 18 mussels, cleaned and debearded 1 1/2 cups crabmeat 1 1/2 pounds cod fillets, cubed
Directions
Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!
Nutritional Information
Amount Per Serving Calories: 315 | Total Fat: 12.9g | Cholesterol: 163mg

Nutritional Information
Cioppino
Servings Per Recipe: 13

Amount Per Serving

Calories: 315

Total Fat: 12.9g
Cholesterol: 163mg
Sodium: 786mg
Total Carbs: 9.2g
Dietary Fiber: 1.3g
Protein: 34.4g

woody with a view - 4-24-2010 at 01:18 PM

Quote:

Originally posted by DENNIS

Quote:

Originally posted by woody in ob
where's the emoticon for drooling?

Here it is:

:barf:

I LOVE YOU, man!!!!!

Bajahowodd - 4-24-2010 at 03:27 PM

Yikes! Maybe it's just me, but I think mussels taste like dirty gym socks. Everything else listed here rocks! :biggrin:

capt. mike - 4-24-2010 at 04:36 PM

you should Australian green lips. great eatin mussles.

woody with a view - 4-24-2010 at 04:40 PM

Quote:

Originally posted by capt. mike
you should Australian green lips. great eatin mussles.

y i gotta be ozzie???? don't make me call ya nederlanders.....

Mexitron - 4-24-2010 at 04:56 PM

Mussels...I know I've posted this before but this is truly the breakfast of champions...its about 10am, somewhere in the Sisters, cousin Huddo and I:

Mexitron - 4-24-2010 at 04:59 PM

BTW--that sauce in the pan is butter with wild onions....oh yeah...

durrelllrobert - 4-24-2010 at 06:53 PM

Quote:

Originally posted by capt. mike
you should Australian green lips. great eatin mussles.

I second that but you can't find them live in the shell down here and the (previously frozen) ones out of the shell that you find are no comparison :wow:

Udo - 4-24-2010 at 07:11 PM

Ey, just Bob...

Quote:

Santa Monica Seafood, and Oceanside Oyster Farm both carry live New Zeland and sometimes Autralian mussels (choros).

ElFaro - 4-24-2010 at 09:48 PM

7-Seas Soup Recipe

You might try this recipe I posted a couple years ago...still my favorite.

http://forums.bajanomad.com/viewthread.php?tid=28943

bonanza bucko - 4-25-2010 at 06:55 AM

Baja Cioppino: (none of yer wussy cookbook stuff):
1.)Buy two + gallons of Dago Red...Carlo Rossi's is best...but any Red on the bottom shelf in the market will do. Start cooking and drinking at 1000..wear a swimming suit.
2.)Fry about a pound of hot Italian sausage in a big pan. Set the meat aside and leave the grease.
3.)Sautee 6-10 cloves of garlic and three big onions in the pan...just get them translucent.
4.)Hand squeeze four big tomatoes into the pan....cook until they are hot...not too long. ...drink some wine.
5.)Pour the mess above into a big pot and pour in 1 gallon of Dago Red. Add oregano, rosemary, thyme, more garlic, sage (pick locally), oregano or Italian seasoning from the store.
6.)Cook this mess on low, low heat for about two hours or longer....go down the beach....if you can't smell garlic about 25 yards down the beach you need more. Add it..drink more wine.
7.)Go fishing and clamming. You need fish, clams, shrimp (if the boats are in), crab and other critters that may be available.
8.)About an hour before eating add a pound of pasta shells and dump the Italian sausage back into the pot. Drink more wine....Cerveza is OK too...but Dago Red is best with this stuff.
9.)Put the clams and crab in the pot. A little later add the fish....when the clams open the cioppino is ready to eat..the fish should not be in there too long....just white and translucent like cooked fish should be.

You eat this on the beach in a big bowl at a picnic table or in the sand with French of Italian bread (The chupacabras will come to suck your blood you if you use sliced bread!), wearing a swimming suit or other clothes that won't get splattered too bad. You will need lots of paper towels unless you can reach down and grab some sand when you get messy. You will need another gallon of Dago Red during the cooking and, for sure, during the eating.

This will be enough for about 6 people, if that includes three girls.....only about four guys, though.

This stuff gets better the second and third day in the fridge.

Don't forget...lots of garlic.

BB

durrelllrobert - 4-25-2010 at 09:40 AM

Quote:

Originally posted by udowinkler
Ey, just Bob...

Quote:

Santa Monica Seafood, and Oceanside Oyster Farm both carry live New Zeland and sometimes Autralian mussels (choros).

are either of these 2 places in Baja :?:

Cioppino or Paella?

Sharksbaja - 4-25-2010 at 06:46 PM

Sausage? I think not!

Ideas? One.....

http://cioppinosauce.com/

All you need is a Paypal account

bonanza bucko - 4-25-2010 at 08:00 PM

Well.......Sharks doesn't like Italian sausage in Cioppino. That's OK. I just gotta tell you that THIS cioppino is made by some real !! Yugoslavian and Italian fishermen who fish at my place in Baja. And they like it this way....but they are not purists like Shark who runs a restaurant, I guess, and has to adhere to cook book tradition.

As somebody said somewhere, sometime, "Try it..you'll like it!" :biggrin:

Sharksbaja - 4-25-2010 at 11:41 PM

:lol:

What's a cookbook? Yes sir, I use a recipe, my recipe.

Let's discuss cioppino. You say it uses sausage. I say it doesn't. It's a seafood dish, period.

If you want a European version(whatever the hell that is?) put anythang you want in there. Maybe someone throws in some sausag. I really can't condemn that. Perhaps I am a purist that way. :smug:

It's an American meal put together by Italian immigrants in and around San Francisco a hundred and fifty years ago . Made famous later by restaurants like Scomas.

Traditional cioppino features comida sans conchas. I serve it a number of ways but NEVER with meat. That would be sacreligious.

Can you imagine people in S.F. putting meat in with their seafood though?
I think not. :lol:

You wouldn't top on yer steak with shrimp?

btw, Italians have no idea what the word "cioppino" means. The word is derived from the phrase "Chip-in-o" meaning to "Chip into" a common stew.

[Edited on 4-26-2010 by Sharksbaja]

Bob H - 4-26-2010 at 01:41 AM

Quote:

Originally posted by udowinkler
Ey, just Bob...

Quote:

Santa Monica Seafood, and Oceanside Oyster Farm both carry live New Zeland and sometimes Autralian mussels (choros).

BOB H

bonanza bucko - 4-26-2010 at 04:14 AM

Shark:
Agree about San Francisco Italians not knowing what cioppino means. Also agree about the origins, or lack of them. and Scomas etc. I worked on New Montgomery Street in San Francisco for 30 years and love lunch there more than most. I love The City....ran from the San Francisco Tennis Club (now the ball park) to the Saint Francis Yacht Club and back five mornings a week and had lunch a lot at Paoli's and other such joints.

My version of cioppino was given to me by three San Francisco Italian Fishermen: Reno, Bacci and Bono Delara (Their full Italian names were longer). They had picked up the modifications...including the hot Italian sausage from another good buddy, and fisherman, named Mike Martesich....Yugoslav. These guys made it like my "recipe" details it in my house at Alfonsina's at Gonzaga Bay where they caught the critters required. The name of the house way back then was "La Casa Punta de la Balena Assessina" in big red Italian lettering on a board on the porch...placard now long gone with a hurricane wind.

Since cioppino ain't really Italian Italian food anyhow I think modifications should be smiled upon...even by a purist like you. I agree with you about a lot of modifications to Italian food being sacrilegious .....pizza with pineapple is a gross ugh....but we gotta move on. I spent a lot of time in Napoli learning about the original pizza which ain't anything like the "authentic" New York or Chicago pizza...but time marches on.

"Try it...you'll like it"

BB :yes:

Interesting debate about ciopinno..

Pompano - 4-26-2010 at 07:23 AM

I love soups and stews. Ciopinno has been one of my favorite dishes for as long as I can remember.

Here's a sauce I got a few years ago from a certain nomad who has an excellent seafood restuarant in Newport, Oregon. Muy sabroso!

Co-pilot is Italian, born in Milan and lives in Rome. She is a masterful chef and loves to cook and eat seafood. We all talked about this topic of ciopinno at dinner last night. I asked if it was popular in Italy. She says that the province of Tuscany has a version resembling the ciopinno recipe, but the term ciopinno means nothing to her...never heard of it until now.

tripledigitken - 4-26-2010 at 08:44 AM

Quote:

Originally posted by Mexitron
Mussels...I know I've posted this before but this is truly the breakfast of champions...its about 10am, somewhere in the Sisters, cousin Huddo and I:

Sure miss John Belushi. Didn't know he was a surfer. :lol:

Ken

Ciopinno v.s. Bouillabaisse

Pompano - 4-26-2010 at 10:04 AM

YOU GUYS HAVE GOT TO STOP TALKING ABOUT FOOD! I'M ON A DIET AND THIS IS KILLING ME...!

US/Italian v.s. French recipe:

CIOPINNO

While cioppino is of San Francisco/Italian origin, bouillabaisse

is another great seafood soup/stew that comes from the port city of Marseille, France.

BOUILLABAISSE
What makes a bouillabaisse different from other fish soups is the selection of Provençal herbs and spices in the broth, the use of bony local Mediterranean fish, and the method of serving. In Marseille, the broth is served first in a bowl containing the bread and rouille, with the seafood and vegetables served separately in another bowl or on a platter.

I hope the groans coming from my stomach don't bother anyone too much...

Co-pilot just told me that the ciopinno-like dish from Tuscany, Italy is called Caciucco. [Kay-chew-co]
.

[Edited on 4-26-2010 by Pompano]

capt. mike - 4-26-2010 at 10:49 AM

screw this food crap - i want to see more pics of the eye tal yun gal on Rogelios boat in her skimpy bikini...

Sharksbaja - 4-26-2010 at 02:48 PM

It's all good Bucko, not trying start a food fight. :lol:

Look, there are sooo many ways to make a seafood stew. Frankly, I like cioppino many ways. Like the connotation means "chip-in" and is what I recommend to folks who buy our sauce.

Put in there whatever ya gots. I may be a purist as far as cioppino base goes but when you add different seafoods it alters the flavor(s). That can be a good thang.

A very important aspect to me is to prevent overcooking the seafood. While fish holds up pretty good, prawns, clams, scallops and most other shellfish gets tough and chewy with prolonged cooking. Ideally, a minute or two at boiling temp is all you want. You never want to let a seafood stew sit and cook like in a crockpot.

It looks to me that many folks recipes overlap. It's always fun to create a meal with what you have.

The trick with cioppino is to capture the four key taste elements sweet,sour,spicy and salt. Actually that is how I create many recipes, by adjusting those four flavors.

Watch that salt! I add zero to none in most my meals, ther is enough generally in most seafood.

Thanks for the plug there Roger. Looks like Co-Pilot is the skipper in your kitchen.

Cypress - 4-26-2010 at 03:58 PM

Seafood stew? I'll take mine southern style, sorta like gumbo, but not quite. No filet, just add whatever seasoning that suits your taste buds. It'll be good.

tripledigitken - 4-26-2010 at 04:20 PM

Mike,

This is good without the lobster, just increase the shrimp to compensate. You can get frozen shrimp with the shells if you look around. Using at least the shrimp shells, it is muy importante for taste.

SEAFOOD BISQUE

Ingredients:
2 cups dry white wine
1 bay leaf
1 onion, roughly chopped
1 clove garlic
2 ribs celery
1 lobster (1 to 1 1/2 pounds)
12 medium shrimp in the shell
24 mussels, well scrubbed
12 sea scallops
4 cups heavy cream
1 cup milk
1 teaspoon dried thyme
1 tablespoon minced fresh parsley
1/4 teaspoon dried rosemary
1 cup fresh spinach, well rinsed and chopped
1/2 cup grated carrot
Salt and freshly ground pepper, to taste
1/2 teaspoon fresh lemon juice
Directions:
Combine the white wine, bay leaf, onion, garlic, and celery in a nonreactive, large stockpot over medium heat. Bring to a boil. Add the lobster, cover the pot, and steam for 10 minutes. Remove the lobster.
Add the shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs.
Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat, and discard the shells. Discard any that do not open.
Add 2 cups water to the liquid in the pot, bring to a boil, then add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with tongs.
Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop all the meats into bite-size pieces, cover and set aside.
Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, then reduce heat and simmer for 30 minutes. Strain the broth and return it to the pan.
Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley, and rosemary and simmer until the mixture thickens slightly, about 5 minutes. Add the seafood and simmer for 2 minutes. Stir in the spinach and carrots and simmer another 2 minutes, just to wilt the spinach. Season with salt and pepper, and stir in the lemon juice. Serve hot.

6 servings.

Add tobasco or ?, as you wish.

bonanza bucko - 4-26-2010 at 04:52 PM

For Sharks....I gotta fess up that the cioppino I make is lots, lots better if I drink a lot of wine. Once I put some hot salsa in it and then got carried away and put in some McIllhenny Louisiana Hot Sauce....I was kicked outa the house by Reno, Bacci, Bono and my wife.

Reno writes poetry about food and fishing. He is one heck of a man..at 80 he still went deer hunting up in Alturas County and packed his deer out about 10 miles. He free dives for scallops. He was once the California State Heavy Weight AND Light Heavy Weight Boxing Champion.....and he writes poetry about food and fishing.

He makes a concoction that has no name that I know of.....Layers of pasta, Italian cheese, fish fillets and sliced potatoes....many layers. He makes it on our beach and you can smell the garlic and other good Italian stuff a hundred yards down the sand.

BB :-)