Cioppino Seafood Stew

This recipe was developed in the 1800’s by fisherman based on an Italian soup. After a long workday, the scraps of the “catch of the day” were thrown in a communal pot for supper.

I grew up in Boston, and I love seafood! This dish is cooked from deep within my soul, meant to warm you throughout on a cold March day!

Ingredients:

1/4 cup olive oil
1/4 cup butter
1 rib celery, chopped
1 onion, diced
2 cans crushed tomatoes (28-oz)
2 cups clam juice or fish stock
2 cups white wine
4 cloves crushed garlic
1 lemon, juiced
1/2 tsp. sugar
1 teaspoon Worcestershire sauce
1 bay leaf
1 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1 Dungeness crab (claws only)
3-4 small lobster tails
1 lb. medium prawns, peeled and de-veined
1 lb. mussels
1/2 bunch Italian parsley, chopped

Preparation:

In a large pot, on medium-low heat, melt the butter with the olive oil and saute the celery and onions until soft, about 10 minutes. Add all the rest of the ingredients except the seafood and fresh parsley. Simmer on low, uncovered, for one hour. Add a splash of water if the sauce gets to thick. Taste for salt and adjust if needed.

Add the shrimp, and lobster tails and simmer covered another five minutes. Add the mussels, cover the pot and simmer for 3 minutes more, or until the mussels open. Turn off the heat, and stir in the Italian parsley.
Ladle the Cioppino into large bowls and serve with lots of sourdough bread and red wine. Can also be served over Fettuccine

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July 4th Lobster and Clam Bake

Our Traditional July 4th Clam Bake

I am from Boston, and boy do I miss “good” seafood out here in California. Well on July 4th we bring Boston to our backyard.

A clam or lobster bake has been a coastal tradition throughout New England from coast to coast. Clambakes are said to have been a technique learned from the Indians. Chowder is a popular accompaniment, and so are plenty of napkins.

We purchase our seafood from Santa Monica Seafood  in Costa Mesa on the morning of July 4th. They carry fresh seafood from New England, and the best prices around! I buy steamed clams, sometimes mussels, and lobsters.

A clam boil is similar to a lobster or clambake, but without the worry of digging a pit or collecting and heating stones. This New England feast is a one-pot meal that can feed four or more. It beats standing over a hot grill all day!

Clam Bake Recipe

4 fresh ears of corn, shucked
1 pound smoked sausage, cut into 4 pieces
12 small new potatoes
8 small onions, peeled, and cut in half
4 (1 ¾-pound) lobsters
24 little neck clams, scrubbed
1 cup unsalted butter, melted
2 lemons, cut into wedges

Arrange corn, sausage, potatoes, and onions in a steamer basket over boiling water in a Dutch oven. Top with clams. Cover and steam 20 minutes. . Makes 4 servings.

Cook lobster separately in a large pot, 2 or 3 at a time in hot boiling water. For 1- 1 1/2lbs cook for 11-13 minutes. Serve with drawn butter and lemon.

Happy Cracking!!

Citrus Steamed Mussels

Did you know that mussels are one of the oldest species found on the earth today? In fact, evidence of their existence dates back to the very beginning of time.

Cultured mussels have been around for nearly 900 years, since the 12th century. A ship-wrecked sailor off the coast of France placed poles with netting in the water to catch fish. When he checked the nets, he noticed that mussels had attached themselves to the poles. This has become known today as the Bouchot method.

In North America, wild mussels have been harvested since the early 1900s. The global industry now produces more than 4 billion pounds (2 million tonnes) a year and employs 1.5 million people. (courtesty of http://www.discovermussels.com)

I developed a taste for shelled seafood growing up in Boston. Mussels are one of my favorite seafood.

Ingredients

3lbs mussels, in shell, scrubbed and rinsed (Costco’s are great)
1 1/2 C. White wine
1/2 sweet onion, chopped
2 Bay leaves
2 Shallots, chopped
3 T. orange juice
2 T. butter
1/2 tsp.salt
Orange zest
1/4 C. parsley, chopped

Preparation

Put white wine, onion, shallots, Bay leaves in a large stockpot. Cover. Simmer for about 5 minutes. Add mussels, stir. cover pot. Steam for 4-6 minutes or until shells just open. Drain the liquid from the stockpot into a small saucepan. Add orange juice, butter, salt and orange zest. Boil for about 3 minutes until sauce is thick and foamy. Remove Bay leaves. Transfer mussels to serving platter and pour sauce over mussels. Sprinkle with parsley. Serves 4.