| Pages:
1
2
3 |
capt. mike
Elite Nomad
Posts: 8085
Registered: 11-26-2002
Location: Bat Cave
Member Is Offline
Mood: Sling time!
|
|
screw this food crap - i want to see more pics of the eye tal yun gal on Rogelios boat in her skimpy bikini... 
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
www.facebook.com/michael.l.goering |
|
|
Sharksbaja
Elite Nomad
Posts: 5814
Registered: 9-7-2004
Location: Newport, Mulege B.C.S.
Member Is Offline
|
|
It's all good Bucko, not trying start a food fight.
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.
DON\'T SQUINT! Give yer eyes a break!
Try holding down [control] key and toggle the [+ and -] keys
Viva Mulege!
Nomads\' Sunsets
|
|
|
Cypress
Elite Nomad
Posts: 7641
Registered: 3-12-2006
Location: on the bayou
Member Is Offline
Mood: undecided
|
|
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
Ultra Nomad
Posts: 4848
Registered: 9-27-2006
Member Is Offline
|
|
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
Senior Nomad
Posts: 587
Registered: 8-31-2003
Location: San Diego
Member Is Offline
Mood: Airport Bum
|
|
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 :-)
|
|
|
| Pages:
1
2
3 |
|
![[*]](images/xmbforum/default_icon.gif){kind=icon}
