RECIPE TITLE "Seafood Cioppino"
Author: Chef Jean-Pierre
serves 8 --- moderate
This is a splendid way to serve a selection of fresh seafood. It is as gratifying as a Bouillabaisse but without having to prepare the famous fish soup. The key to a delicious Cioppino is to buy the freshest ingredients. Remember the rule: if it smells fishy, don’t buy it! Take the time to make the crostini, your guests will love it.
- 2 tbsps. extra virgin olive oil
- ½ cup diced onions
- 1 small diced fennel
- 1 small diced green bell pepper
- 1 small diced red bell pepper
- ¼ tsp. dried red chili flakes
- 2 tbsps. minced garlic
- ¼ cup freshly chopped basil leaves
- 3 cups tomato concassé (peeled, seeded and diced)
- 1 cup tomato juice
- 2 cups Chardonnay
- 8 large shrimp (U-15) peeled & deveined
- ¼ lb. small peeled & deveined shrimp (31/40 ct)
- 1 lb. sea scallops (30/40 ct.)
- 1 lb. salmon (cut into 2 oz. pieces)
- 1 lb. dolphin (cut into 2 oz. pieces)
- 24 mussels
- Salt & black pepper
1 loaf French baguette
1 cup extra virgin olive oil
4 tbsps. finely minced garlic
2 tbsps. chopped parsley
In a stockpot or Dutch oven, heat the olive oil. When hot, add the onions and cook until translucent. Add the diced fennel, bell peppers, chili flakes and cook for 5 minutes. Add the garlic and basil. When fragrant, add the tomato concassé, tomato juice and Chardonnay. Bring to a boil and let reduce for 5 minutes. Add the large shrimps, scallops, and cook for 5 minutes. Add the salmon and dolphin and cook for 2 to 3 more minutes. Add the mussels and the small shrimp. Cover and cook for 3 to 4 minutes until the mussels start to open. Adjust the seasoning with freshly cracked black pepper and salt to taste.
Divide the seafood equally into 8 deep serving dishes such as large soup plates. Pour the stock over the seafood. Decorate the plates with garlic crostinis.
Preheat oven to 500° F
Cut the baguette into ¼ to ½ inch thick slices. In a glass bowl, mix the oil, garlic, and parsley. Using a pastry brush, brush one side of the crostini and lay on a cookie sheet. Place in the oven or grill until golden brown.
|Salmon: A Cookbook
Diane Morgan is hooked on salmon and it shows. From the deck of a commercial fishing boat in Alaska to the fish farms in Scotland, she has traveled the world on a quest to find out everything there is to know about the world's favorite fresh fish. Learn the difference between wild and farmed salmon, discern among the varieties of species, whether Atlantic, Chinook, Coho, or Sockeye, and discover the heart-healthy benefits of including salmon in the diet. The real catch are the recipes. Salmon Hash, Thai Coconut Soup, Salmon Tacos, and a dramatic yet simple whole roasted version show the incredible versatility of salmon—it's perfect morning, noon, and night. It pairs well with an international array of flavors and can be poached, smoked, baked, or grilled. With tips for storing, preparing, filleting, cutting steaks, taking out pin bones, plus gorgeous scenic photographs of famed fishing areas, Salmon is sure to make a big splash in the kitchen.
|Salmon: The Cookbook
High in omega-3 and low in fat, salmon is the world's healthiest and most popular fish. The best salmon recipes from Whitecap Books are here in one indispensable volume.
Salmon: The Cookbook is complete with full color photos and more than 120 recipes that feature both Atlantic and Pacific salmon. Conveniently organized by meal course, this cookbook includes appetizers, soups, salads and entrees, as well as marinades, curing and different cooking methods.
The easy-to-follow recipes in Salmon range from simple dishes with few ingredients to the more elaborate, such as: - Salmon Pastrami - Home-style Salmon Roe Cured with Apple Juice and Sea Salt - Salmon Sorrel Chowder - Roasted Salmon Fillets with Mango Chili Glaze - Cedar Plank Salmon - Candied Salmon
|Fish: The Complete Guide to Buying and Cooking
From anchovy to wolffish, Mark Bittman, the executive editor of Cook's Illustrated magazine, presents fish and shellfish by name, offering discussions on preparation and presentation along with sumptuous recipes. Bittman proposes everything from traditional fare--Dungeness crab salad and marinated grilled salmon--to more complex dishes like curried mussels and raw sea bass salad. The more than 500 recipes are tried-and-true, and any cook with access to a decent fish market is advised to take full advantage of Bittman's expert and substantial overview. The book won the 1995 Julia Child Cookbook Award in the Single Subject Category.
|The Diabetes Seafood Cookbook: Fresh, Healthy, Low-Fat Cooking
Meals that are naturally delicious, low-fat,. and diabetes-friendly!
. Naturally low in fat and packed with protein and. healthy omega-3 fats, seafood is a perfect choice for. fresh meals that fit well into a diabetes meal plan.. Unfortunately, most seafood cookbooks on the market. take what�s naturally a healthy ingredient and add heavy. cream sauces, fatty oils, or fried batters. The results are. unhealthy meals packed with fat and cholesterol that. could potentially wreck a diabetes self-care plan.. With The Diabetes Seafood Cookbook, author Barbara. Seelig-Brown has put together over 100 meals that. deliver seafood�s nutrition-dense benefits without. skimping on taste. Brown has refined the art of coaxing. delicious meals from healthy ingredients, while keeping. the process simple and approachable.
|Neptune's Table: Cooking the Seafood Exotics
Don Hubbard's Neptune's Table is an impressive collection of unusual and exotic seafood information including over 200 exciting, innovative, delicious recipes, plus preparation instructions that deal with such diverse subjects as cooking and serving octopus; extracting and preparing sea urchin roe; preparing calamari in unexpected ways (and a simple calamari cleaning method); using the shells of shrimp in cooking; cleaning, cooking, and dining on exotics like sea snails, abalone and limpets. Neptune's Table features chapters and recipes for scallops, oysters, crab, lobster, mussels, and most other sea creatures (except fish). Each chapter is introduced by a full-color original gyotaku (nature print) of the subject special created by Hubbard. From Smoked Oysters Wrapped in Bacon, Scallops and Leeks on Linguine, and Baked Potato Stuffed with Avocado and Shrimp to Abalone Rellenos, Crawfish Court Bouillon, and Sea Urchin Roe Omelet, Neptune's Table is a "must" for every seafood lover's culinary reference shelf! -- Midwest Book Review