Cioppino

[Melvin Boneau]

Kevin

I have several more but I have not tried all of these. Cioppino is kind of
like chili and gumbo, there may be seven recipes within a one block area.

MJB


* Exported from MasterCook *

Spicy Cioppino

Recipe By :n/a
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole Dungeness crab - (1 3/4 lbs) -- cooked
1/3 cup olive oil
1 cup finely-chopped onion
1 tablespoon chopped fresh marjoram
1 bay leaf
1 can anchovy fillets - (2 oz) -- drained, chopped
1/2 cup chopped fresh parsley
3 garlic cloves -- minced
2 tablespoons harissa paste or
chili-garlic sauce -- see * Note
2 cups dry white wine
2 cups fish stock or bottled clam juice
2 cups canned crushed tomatoes with puree
16 mussels -- scrubbed, debearded
10 ounces cod or other white fish -- cut 3/4" pieces
1/2 pound cleaned squid -- bodies cut in rings
1/2 pound uncooked large shrimp -- peeled, deveined

* Note: Harissa paste is available in Middle Eastern markets and some
supermarkets; chili-garlic sauce is available in Asian markets and in the
Asian foods section of some supermarkets.

Remove crab legs and cut at joints. Cut crab body into quarters; scrape out
gills and intestines and discard.

Heat olive oil in large pot over high heat. Add chopped onion, marjoram and
bay leaf. Sauté 2 minutes. Add anchovies, parsley, garlic and harissa
paste; sauté 2 minutes. Add crab legs and body pieces and white wine.
Reduce heat; simmer 4 minutes. Add stock and tomatoes.

Increase heat and boil 5 minutes. Add mussels; cook until mussels open,
about 7 minutes (discard any mussels that do not open). Add remaining
seafood; simmer until cod and shrimp are opaque in center, stirring often,
about 4 minutes.

Ladle cioppino into bowls and serve.

This recipe yields 4 servings.

Comments: "On a trip to San Francisco, I had a terrific bowl of cioppino at
Rose Pistola, star chef Reed Hearon's Italian restaurant," says Gail Haines
of Westerly, Rhode Island.

Source:
"Bon Appétit, January 2000"
S(Formatted for MC6):
"03-24-2001 by Joe Comiskey - jcom...@krypto.net"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 301 Calories; 19g Fat (77.7% calories
from fat); 8g Protein; 5g Carbohydrate; trace Dietary Fiber; 18mg
Cholesterol; 194mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 3 1/2 Fat.

NOTES : Recipe from the R.S.V.P. column - Rose Pistola, San Francisco, CA

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Cioppino +

Recipe By :Emeril Lagasse
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Main Dishes
Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup olive oil
1 cup onion -- chopped
1 tablespoon garlic -- minced
2 cups tomatoes -- coarsely chopped
1/2 cup tomato puree
1/2 cup parsley -- chopped
2 cups red wine
salt -- to taste
black pepper -- to taste
Cayenne pepper -- to taste
3/4 cup green bell pepper -- chopped
1 pound Snapper fillets
1 pound Shrimp -- peeled and deveined
3 pounds Mussels -- cleaned
French bread accompanimet -- optional

In a large soup pot heat olive oil. Add the onions, peppers and garlic, and
saute for 2 minutes. Add the tomatoes, tomato puree, parsley, wine, salt,
pinch of cayenne and pepper. Simmer for 15 minutes. Meanwhile, cut the fish
into 2 inch chunks. Place the fish and mussels into the hot sauce and
simmer for 5 minutes. Then add the shrimp to the sauce and cook for 3 to 5
minutes. Season with salt, pepper and cayenne (it should be slightly
spicy). Serve with French bread.

Cuisine:
"Italian"
Source:
"From the TV FOOD NETWORK - (Show # EE-2231 broadcast 07-15-1996)"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 910 Calories; 38g Fat (42.2% calories
from fat); 89g Protein; 29g Carbohydrate; 3g Dietary Fiber; 310mg
Cholesterol; 1430mg Sodium. Exchanges: 12 1/2 Lean Meat; 2 1/2 Vegetable; 5
1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Cioppino Bono 2 +

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Main Dishes
Seafoods Shrimp
Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons extra virgin olive oil
1 large onion -- finely chopped
1 1/2 stalks celery -- finely chopped
1 stalk leek -- white only, finely chopped
8 cloves garlic -- minced
1 bunch green onion -- white only, thinly sliced
1 green bell pepper -- finely chopped
14 1/2 ounces canned diced tomatoes
10 1/2 ounces tomato puree
2 tomatoes -- seeded and diced
tomato paste -- to taste
1 teaspoon fennel seed -- crushed
1 large pinch saffron threads -- crushed
1 1/2 cups Cabernet Sauvignon
1/2 cup parsley -- chopped
1 1/2 teaspoons dried basil
3/4 teaspoon dried oregano
2 pounds shrimp -- shelled and deveined, tails intact
1 1/2 pounds scallops
1 pound snapper fillet -- cut into 1 1/2" pieces
1 pound crab meat
1 bunch green onion -- green only, sliced
salt -- to taste
freshly ground black pepper -- to taste
Parmesan cheese -- shredded

In a 6-to-8 quart pan, heat oil and add garlic, onions, leeks, green onions
(white only), bell pepper, celery and parsley over medium heat until onion
is soft (about 5 minutes). Stir in tomatoes and their liquid, tomato paste,
wine, fennel, saffron, basil and oregano. Bring to a boil. Reduce heat,
cover and simmer for 20 minutes. Add fish, shrimp, scallops and crab meat.
Cover and simmer each until they are done. Serve with a crusty Italian
bread.

Cuisine:
"Italian"
Source:
"Adapted & modified from several selections"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 575 Calories; 10g Fat (17.7% calories
from fat); 84g Protein; 23g Carbohydrate; 4g Dietary Fiber; 363mg
Cholesterol; 1198mg Sodium. Exchanges: 0 Grain(Starch); 11 1/2 Lean Meat; 2
1/2 Vegetable; 1 Fat.

NOTES :



Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Fisherman's Wharf Cioppino +

Recipe By :
Serving Size : 6 Preparation Time :2:00
Categories : Ethnic Main Dishes
Seafoods

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil
1 large onion -- finely chopped
1 green bell pepper -- seeded and chopped
3 cloves garlic -- minced
1/2 cup parsley -- finely chopped
1 teaspoon dried basil
1/2 teaspoon dried oregano
28 ounces Italian plum tomatoes -- coarsely chopped
6 ounces tomato paste
2 cups dry white wine
1 teaspoon salt
1/4 teaspoon black pepper -- coarsely ground
1 pound cod fillet -- cut in 1-inch square
3 pounds Dungeness crabs -- cooked & cleaned
1 pound shrimp -- shelled and deveined
12 fresh clams -- scrubbed

In a deep, heavy, large kettle or Dutch oven, heat olive oil over medium
heat. Add onion and bell pepper. Cook, stirring often, until onion is soft
but not browned. Mix in garlic, parsley, basil, and oregano. Stir in
tomatoes and their liquid, tomato paste, wine, salt, and pepper.

Bring to a boil, cover, reduce heat, and simmer for 1 hour. Uncover and boil
gently, stirring occasionally, over medium-low heat until sauce is fairly
thick (30 to 35 minutes).

Add, in order given, rock cod, crabs (cooked, cleaned, and cracked), shrimp,
and clams. Cover and cook until crab meat is heated through, the shrimp are
pink, and the clams are open (20 to 25 minutes). Discard any clams that do
not open. Taste; add salt if needed.

Serve in large, shallow bowls that have been warmed.



Cuisine:
"Italian"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 475 Calories; 13g Fat (28.1% calories
from fat); 58g Protein; 18g Carbohydrate; 4g Dietary Fiber; 249mg
Cholesterol; 1380mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 3
Vegetable; 2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Cioppino +

Recipe By :Elizabeth Powell
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Seafoods

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 med onion -- chopped
1 clove garlic -- minced
1 green pepper -- chopped
1/2 c olive oil
4 oz mushroom -- sliced
1 lb tomatoes -- canned
1 lb red snapper
12 oz shrimp -- peeled and deveined
2 tbsp parsley -- minced
1 bay leaf
1/2 tsp dried basil
1 c red wine
3 qt clam broth
1 lb lobster meat -- cooked and cubed
1/2 lb crab meat -- flaked
12 mussels -- shelled
1 tsp salt
1/4 tsp cayenne

Saute onions, garlic and green pepper in olive oil for 5 minutes. Add
mushrooms, tomatoes, fish, shrimp, parsley, bay leaf, basil, wine and clam
broth. Cover tightly, bring to a boil, and simmer for 10 minutes. Add
lobster, crab and mussels. Season with salt and cayenne. cover tightly and
simmer 10 minutes longer. Serve at once.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 367 Calories; 17g Fat (43.7% calories
from fat); 41g Protein; 7g Carbohydrate; 1g Dietary Fiber; 172mg
Cholesterol; 723mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1
Vegetable; 2 1/2 Fat.

Serving Ideas : Serve with Italian bread, red wine and salad.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Puget Sound Cioppino Fish Stew +

Recipe By :Copyright © 1995 by Heidi Rabel
Serving Size : 6 Preparation Time :0:45
Categories : Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
**Croutons**
4 slices French bread
1 clove garlic -- cut in half
3 tablespoons extra virgin olive oil
1/4 cup Parmesan cheese -- coarsely grated
**Shellfish Nectar**
shell fish is cooked in this nectar
1/2 cup white wine
1/3 the outermost layer of the onion
1 stalk fennel
1 clove garlic -- slightly crushed
**Stew**
1/2 pound mussels
1/2 pound clams -- washed
6 ounces shrimp -- peeled & deveined
2 cups clam juice
1/2 tablespoon fresh lemon juice
2 ounces olive oil
1/2 cup yellow onion -- chopped
1 bay leaf -- cracked
1/2 teaspoon fennel seed -- crushed
2 teaspoons garlic -- minced
3/4 cup fennel bulbs -- thinly sliced
14 1/2 ounces tomatoes in puree -- diced
1/2 cup red wine
1/2 teaspoon crushed red pepper flakes
2 tablespoons fresh basil -- chopped
1/2 cup fresh Italian parsley -- finely chopped
4 ounces firm white fish -- in bite-sized chunks
4 ounces calamari
cleaned, skinned, and sliced into rings
kosher salt -- to taste

To prepare croutons, brush bread with oil and broil until golden brown.
Turn, brush with oil, and broil until golden brown. Remove from the oven,
and rub one side with garlic. Sprinkle with cheese and set aside. To prepare
shellfish nectar, put ingredients into a shallow saucepan over medium high
heat. Add mussels and clams, cover and boil for 5 minutes, until they open.
Remove with a slotted spoon and set aside.
Put shrimp into the same water, cover and boil until the shrimp turn pink,
about 5 minutes. Remove with a slotted spoon and set aside. Squeeze lemon
juice over the cooked shellfish, and cover it loosely with plastic wrap.
Strain the nectar into a small mixing bowl, and discard residue. To prepare
stew, put oil, onion, and fennel seed in a large saucepan over medium heat.
Cook until the onion is translucent and softened, 3 - 5 minutes. Add garlic
and bay leaf, and cook for 5 more minutes, taking care not to burn the
garlic. Add nectar and remaining ingredients, except seafood, turn heat to
medium low, and simmer for 10 minutes. Add all seafood, and simmer for 3
more minutes. While the stew is simmering the last time, broil the croutons
long enough to melt the cheese.





- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1141 Calories; 28g Fat (23.1%
calories from fat); 47g Protein; 165g Carbohydrate; 10g Dietary Fiber; 113mg
Cholesterol; 2114mg Sodium. Exchanges: 10 1/2 Grain(Starch); 2 1/2 Lean
Meat; 1/2 Vegetable; 0 Fruit; 5 Fat.

Serving Ideas : Serve immediately in heated bowls.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0

[Kevin Cleek]

Thanks, Melvin! My OS crashed a few months back and I lost over ten
years of recipes, as it scrambled the hard drive on its way out. Damn
hackers!

Kevin

> bay leaf. Saut� 2 minutes. Add anchovies, parsley, garlic and harissa
> paste; saut� 2 minutes. Add crab legs and body pieces and white wine.

> Reduce heat; simmer 4 minutes. Add stock and tomatoes.
>
> Increase heat and boil 5 minutes. Add mussels; cook until mussels open,
> about 7 minutes (discard any mussels that do not open). Add remaining
> seafood; simmer until cod and shrimp are opaque in center, stirring often,
> about 4 minutes.
>
> Ladle cioppino into bowls and serve.
>
> This recipe yields 4 servings.
>
> Comments: "On a trip to San Francisco, I had a terrific bowl of cioppino at
> Rose Pistola, star chef Reed Hearon's Italian restaurant," says Gail Haines
> of Westerly, Rhode Island.
>
> Source:

> "Bon App�tit, January 2000"

[Mike Chester]

Kevin,

My recipe files are the most backed up files I have. I have several thousand
hours invested in transcribing, using OCR software and collecting and saving
them. I copy all of them to a removable drive about once a month. I don't
erase the older copies in case there is a problem. I also periodically copy
them to a DVD and store away from the computer. I also keep paper copies of
my most prized recipes. Redundant all over again! BTW - I have backups of
the recipes that were posted here in case you need those restored. Write me
off list for a copy.

Mike

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[Lucy Baker]

Cioppino

Ingredients

1.5 large Onion -- Chopped

2 small Green Bell Pepper -- Chopped

1 cup Celery -- Chopped

2 Carrot -- Chopped

4 or 5 cloves Garlic -- Minced

6 tbsp Olive Oil

2 cans Tomato Sauce

2 cans Tomato Paste

4 cans Tomato Stewed -- cut up tomatoes

2 bottles Clam juice

1.5 tsp Basil

1.5 tbsp Italian seasoning

.75 tsp Cayenne

2 Bay Leaf

Salt & Pepper -- To taste

2 cans Baby Clams

1 lbs Shrimp -- 31-40 cleaned, shelled

1 lbs Scallops

1 lbs Whitefish -- firm fish like sword fish or sea bass

1 cup White wine

Instructions

Saute first six ingredients in a dutch oven until tender.  Add tomatoes, clam juice, white wine and herbs.  Simmer, covered 2 hours, or until nearly ready to eat.  Add fish and sea food, simmer, covered for about 5 to 6 min.  DO NOT OVER COOK.

Costco has a seafood medley of shrimp, scallops, calamari, mussels.  I used the whole bag plus lump crab meat and swordfish.  WONDERFUL

Exported from A Cook's Books -- Recipe management for Macintosh

[Jason Wilson]

Kevin and the Group,

Here is the Cioppino Recipe my wife uses. Of course when she makes it, it
fills a 32 quart pot. That’s another show. Enjoy.

Jason

* Exported from MasterCook *

Judith's Dungeness Crab Cioppino

Recipe By :From Cathy Barrow, who blogs at MrsWheelbarrow.com
Serving Size : 10 Preparation Time :0:01
Categories : Entree

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

3/4 cup extra-virgin olive oil
8 large Garlic Cloves -- 2 whole—6 finely chopped
3 jalapeños -- seeded and minced
2 red bell peppers -- finely chopped

1 large onion -- finely chopped

1 large bay leaf
2 tablespoons tomato paste
1/2 cup dry red wine
28 Ounces Peeled Tomatoes -- finely chopped, juices reserved
16 Ounces Clam Broth
1 1/2 cups water
Pinches Salt and Pepper
1/2 cup Basil Leaves

1/2 teaspoon crushed red pepper

4 Dungeness Crabs -- about 2 pounds each (see Note)
2 dozen Clams -- scrubbed
2 pounds Halibut -- skinned and cut into 1 1/2-inch chunks
2 pounds large shrimp -- shelled and deveined
2 pounds mussels -- scrubbed
1 pound sea scallops -- halved vertically if large
Crusty bread -- for serving

In a very large soup pot, heat 1/4 cup of the olive oil until shimmering.
Add the chopped garlic, jalapeños, bell peppers, onion and bay leaf and
cook, stirring occasionally, over moderately high heat until softened and
beginning to brown, about 10 minutes. Add the tomato paste and cook,
stirring, for 1 minute. Add the wine and cook until nearly evaporated, about
1 minute longer. Add the chopped tomatoes and their juices and cook over
moderately high heat until slightly thickened, about 5 minutes. Add the clam
broth and water, season lightly with salt and generously with pepper, and
bring to a boil. Simmer over moderate heat until the broth is reduced to
about 8 cups, about 20 minutes.
Meanwhile, in a mini food processor, combine the basil leaves with the whole
garlic and process until the garlic is finely chopped. Add the remaining 1/2
cup of olive oil and the crushed red pepper and process the basil puree
until smooth. Season with salt and pepper.
Working over the sink, pull off the flap on the undersides of the crabs.
Remove the top shells and discard. Pry out the brownish insides and pull off
the feathery lungs and discard. Rinse the crab bodies in cold water and
quarter them so that each piece has body and leg.
Add the crabs and clams to the pot. Cover and cook over high heat, stirring
occasionally, until the clams begin to open, about 5 minutes. Using tongs,
transfer the crabs to a large platter. Add the fish, shrimp, mussels and
scallops to the pot, pushing them into the broth. Return the crabs to the
pot, cover and cook, stirring occasionally, until the clams and mussels are
fully open and the fish, shrimp and scallops are cooked through, about 8
minutes longer.
Ladle the cioppino into deep bowls and drizzle each serving with some of the
basil puree. Serve with crusty bread and pass the remaining basil puree
separately.


Description:
"Recipe by Michael Mina For Christmas Eve dinner, Judith Tirado, Michael
Mina's late mother-in-law, always prepared cioppino—the San Francisco
seafood stew that owes its origins to fishermen from Italy's Ligurian coast.
"She'd spend a whole day infusing

th"
Source:
"Michael Mina's Luxurious Christmas Weekend, Recipe of the Day
Published December 2005"
Copyright:
"© Frances Janisch"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 588 Calories; 23g Fat (37.0% calories
from fat); 73g Protein; 16g Carbohydrate; 2g Dietary Fiber; 258mg
Cholesterol; 784mg Sodium. Exchanges: 0 Grain(Starch); 10 Lean Meat; 1 1/2
Vegetable; 3 Fat.

-----Original Message-----
From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com]
On Behalf Of Kevin Cleek
Sent: Saturday, July 21, 2012 8:11 AM
To: smoker...@googlegroups.com
Subject: Re: [BBQ] Cioppino

> marjoram and bay leaf. Sauté 2 minutes. Add anchovies, parsley,
> garlic and harissa paste; sauté 2 minutes. Add crab legs and body pieces

and white wine.
> Reduce heat; simmer 4 minutes. Add stock and tomatoes.
>
> Increase heat and boil 5 minutes. Add mussels; cook until mussels
> open, about 7 minutes (discard any mussels that do not open). Add
> remaining seafood; simmer until cod and shrimp are opaque in center,
> stirring often, about 4 minutes.
>
> Ladle cioppino into bowls and serve.
>
> This recipe yields 4 servings.
>
> Comments: "On a trip to San Francisco, I had a terrific bowl of
> cioppino at Rose Pistola, star chef Reed Hearon's Italian restaurant,"
> says Gail Haines of Westerly, Rhode Island.
>
> Source:

> "Bon Appétit, January 2000"

[George B]

lucy,

could you tell me the cook book recipe you use on your mac please.  thanks

--

[Lucy Baker]

Well, this one is "A Cooks Books"  I also have Food Network Recipe Manager.  I have to admit I don't know how to use either one.  I created the Ciopppino recipe in Cooks Books, but could never get it to format in the app, so I saved it to my desktop and made my own damn folder!  These things drive me nuts.  If you are asking about the origin of the recipe, it was from the newspaper and I modified it.

Lucy

[Lucy Baker]

I also have to say that Costco has a frozen seafood medley with clams, mussels, calimari and other stuff that I use.  I add shrimp and white fish (tonight that will be cut up shark).

Lucy

On Jul 21, 2012, at 12:01 PM, George B wrote:

[will syrup]

Kevin- just jump in the car and head south to Phils Fish Market in Moss Landing for excellent cioppino. see photo # 2- Recipe here http://www.philsfishmarket.com/recipes/cioppino.html Heres the recipe i use at home-photo# 1- i use white wine instead of vermouth and seafood and fish thats available at the time. CIOPPINO Serves 6 to 8.   From The Best Soups and Stews. WHY THIS RECIPE WORKS: For the base of our cioppino recipe, tasters liked a combination of sweet canned diced tomatoes, bottled clam juice, and juices reserved from the steamed clams and mussels. We wanted to make sure our clams and mussels did not overcook so we pulled them off the heat as soon as they opened. Luckily, the shrimp and scallops could be cooked perfectly and safely with residual heat. To finish our cioppino recipe, we pulled the simmering broth off the heat, added the shellfish (including the cooked clams and mussels), and let it stand for a mere five minutes. This all-seafood stew from California comes together rather quickly, so there’s no place to break up the work and do something ahead. Since the cioppino can be on the table in less than hour, this isn’t much of an obstacle to making this dish. Serve with crusty bread to soak up any extra tomato broth. INGREDIENTS 6 tablespoons extra-virgin olive oil 8 tablespoons garlic , coarsely chopped (about 20 cloves) 1 cup dry vermouth 2 dozen littleneck clams , shells scrubbed 2 dozen mussels , shells scrubbed and beards removed (see illustration below) 2 tablespoons unsalted butter 1 medium onion , chopped medium 1 teaspoon hot red pepper flakes 1 cup bottled clam juice 2 (14.5-ounce) can cans diced tomatoes 1 bay leaf 2 tablespoons fresh oregano leaves , minced 2 tablespoons fresh thyme leaves 1 teaspoon Tabasco sauce Salt and ground black pepper 1 pound sea scallops , tendons removed 1 pound medium shrimp , peeled INSTRUCTIONS . 1. Heat a large stockpot or Dutch oven over medium-high heat until warmed. Add 2 tablespoons oil and 2 tablespoons garlic and cook until the garlic is fragrant but not browned, about 30 seconds. Add 1/2 cup vermouth and the clams. Cover and steam until the clams open completely, 6 to 7 minutes. Transfer the clams and the steaming liquid to a medium strainer set over a medium bowl. Return the empty stockpot to the burner and heat until warmed. Add 2 tablespoons oil and 2 tablespoons garlic and cook until the garlic is ­fragrant but not browned, about 10 seconds. Add the remaining 1/2 cup vermouth and the mussels. Cover and steam until the mussels open completely, 3 to 4 minutes. Transfer the mussels and their steaming liquid to the strainer with the clams. Set the strainer and reserved juices aside. Do not remove the shells. . 2. Return the empty pot to the burner, raise the heat to medium-high, and heat until warmed. Add the remaining 2 tablespoons oil, butter, onion, remaining 4 tablespoons garlic, and hot red pepper flakes. Cook, stirring frequently, until the onion is soft and fragrant, about 4 minutes. Add the clam juice, diced tomatoes and their juices, bay leaf, and the reserved clam and mussel juices. Bring to a boil, reduce the heat, and simmer until the flavors blend, about 4 minutes. Add the oregano, thyme, Tabasco, and salt and pepper to taste. . 3. Add the scallops and shrimp and press with a wooden spoon to submerge them in the liquid. Place the reserved clams and mussels in their shells on top of the shrimp and scallops. Cover and remove the pot from heat. Let stand until the shrimp are pink and the scallops are milky white, about 5 minutes. Ladle the shellfish and broth into shallow bowls and serve immediately. TECHNIQUE Scrubbing Clams Use a soft brush, sometimes sold in kitchen shops as a vegetable brush, to scrub away any bits of sand trapped in the shell. TECHNIQUE Debearding Mussels Mussels often contain a weedy beard protruding from the crack between the two shells. It's fairly small and can be difficult to tug out of place. We have found the easiest way to perform this task it to trap the beard between the side of a small paring knife and your thumb and pull to remove it. The flat surface of the knife gives you some leverage to extract the pesky beard. TECHNIQUE Removing Tendons From Scallops The small, rough-textured, crescent-shaped muscle that attaches the scallop to the shell toughens when cooked. Use your fingers to peel the tendon away from the side of each scallop before cooking. America’s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook’s Country and Cook’s Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America’s Test Kitchen (www.americastestkitchen.com) on public television. Home made Phil,s Fish Market

[Kurt Lucas]

That looks great! Gawd, I wish my wife was a seafood fan. I can only imagine how much my culinary repertoire would expand at home.

 

Kurt

--

[Lucy Baker]

With a hunk of sour dough bread to sop up the soup, it is a dinner worthy of champaign!!  My first ciopinno was at Scoma's on Fisherman's Wharf in San Francisco.  I'll never forget that.  My recipe is easy and close enough to make some very fond memories recur!!!!  :o)

Lucy

<image001.jpg> Home made <image002.jpg> Phil,s Fish Market

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[Jason Wilson]

Scoma’s…Awesome.  The other would be Duarte’s Tavern in Pescadero.  South of Half moon Bay.  They also have WONDERFUL Cream of Artichoke Soup.  Worth  the drive down the coast.  We will be in the neighborhood Next Saturday.  It will be a toss-up between The Smoking Pig and Duarte’s.

 

Jason

 

From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com] On Behalf Of Lucy Baker
Sent: Saturday, July 21, 2012 4:14 PM
To: smoker...@googlegroups.com
Subject: Re: [BBQ] Cioppino

 

With a hunk of sour dough bread to sop up the soup, it is a dinner worthy of champaign!!  My first ciopinno was at Scoma's on Fisherman's Wharf in San Francisco.  I'll never forget that.  My recipe is easy and close enough to make some very fond memories recur!!!!  :o)

[George B]

go to www.dvo.com and get the cook'n recipe manager i been useing it since version 2 and it is now version 10.22  check it out

 

From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com] On Behalf Of Lucy Baker
Sent: Saturday, July 21, 2012 15:02
To: smoker...@googlegroups.com
Subject: Re: [BBQ] Cioppino

 

Well, this one is "A Cooks Books"  I also have Food Network Recipe Manager.  I have to admit I don't know how to use either one.  I created the Ciopppino recipe in Cooks Books, but could never get it to format in the app, so I saved it to my desktop and made my own damn folder!  These things drive me nuts.  If you are asking about the origin of the recipe, it was from the newspaper and I modified it.

[Merrill]

On 7/21/2012 9:31 PM, George B wrote:

go to www.dvo.com and get the cook'n recipe manager i been useing it since version 2 and it is now version 10.22  check it out

I love Cook'n, but quit using it when they shut off the updates.  After version 7.014 they required you to buy all new software without an update price.  My sis bought the new version and it was a real pain to try transferring from the old software.

Merrill 

[Buzz Dean]

still think of Ciopinno as the quintessential San Francisco meal--first at at some place on the wharf with parents back in the early sixties---used to eat it often at a place in Sunnyvale(michaels<?>) when I lived there---the sourdough  bread is a necessity!!!

[Lucy Baker]

Well, it turned out wonderfully.  I'm glad I made a double batch.  It freezes well!!!

Lucy