Home

QuantumRelativity.com
Quantum Relativity Recipes
Cioppino - San Francisco Style Seafood Stew
by Mark Lawrence

Football
Investing
Motorcycles
Neural Networks


Home

Articles
Calculus
Electromagnetism
Relativity
Physical Units
Space-Time Part I:
  Curved Space-Time
Space-Time Part II:
  Black Holes

References

Links

Art

Quotes

Recipes
Meat Marinades
Salsa
BBQ Pork
Al Pastor
Carnitas
Frijoles: Refried Beans
Shrimp Burritos
Shrimp Enchiladas
Spanish Rice

Calzone or Pizza

Korma Chicken
Kung Pao Shrimp
Thai Chicken and Bamboo
Thai Curry

Cioppino
Killer Shrimp
Louisiana BBQ Shrimp
Seafood Chowder
Salmon
Grilled Salted Garlic Shrimp
Spicy Tuna Herb Salad
Blackened Tuna

Beef or Chicken Stroganoff
Wisconsin Bratwurst
Hearts & Gizzards
Chili Cheese Fries
Cole Slaw
Soup with Dumplings
Garlic Cheese Sauce
Hot Garlic Butter
Greek Salad
Leg of Lamb
Vegan Gravy

Cornbread
Chocolate Fruit & Nut Pie
Chocolate Truffles
Sour Cream Cookies
Chocolate Cream Angel Cake
Sour Cream Pound Cake
Cream Cheese Pound Cake
German Chocolate Pound Cake
Rice Pudding
Quick Chocolate Sauce
Quick Chocolate Pie

Cups-tsp-tbl-ml

Home Made Dog Food
Ant Killer

I recommend FireFox

Cioppino ("Chee'o-pee-no") is a San Francisco dish, a seafood stew made in an old-world Italian style. It's comparible to a bouillabaisse or a Manhattan chowder. You can make it as mild or spicy as you like. The more varieties of fish and shellfish, the better.

Ingredients
1/4 cup olive oil
1 medium to large onion, diced
4 cloves garlic, minced
1 green pepper, diced
8 oz clam juice
14 oz chicken stock
1 cup wine or cooking sherry
24 oz flavored tomato sauce (Ragu, etc)
1/2 tsp dried hot red pepper flakes (optional)
1 bay leaf
1/3 cup chopped fresh parsley
1/4 cup chopped fresh cilantro (optional)
1/2 tsp oregano
2 to 3 lbs various fish and shellfish


Directions
  1. Heat olive oil. Saute onion, garlic, green pepper, red pepper, oregano, thyme over moderate heat until soft but not browned.

  2. Add chicken stock, wine, tomatoes, tomato sauce, bay leaf, parsley. Bring to a boil.

  3. Reduce heat and simmer 30 minutes to one hour. This sauce can be refrigerated or frozen for later use.

  4. Add clams, oysters, crab, octopus, calimari, simmer covered 10-15 minutes.

  5. Add salmon, halibut, whitefish, shrimp, prawns, scallops, simmer covered another 10 minutes.

  6. Remove from heat, stir in cilantro, serve.

Serve with bibs and lots of hot sour dough french bread.

To mince the garlic: place the garlic cloves on a cutting board, and place the flat of a large chef's knife on a clove, then hit the other side with your fist. Peal the clove (it will be easy now). Place the pealed cloves near each other on the cutting board, hold the tip of the chef's knife on the board with one hand about 3" away from the cloves, and rock the blade up and down repeatedly. The edge of the knife is always touching the cutting board, you can't possibly get cut.


Copyright © 2002-2016 Mark Lawrence. All rights reserved. Reproduction is strictly prohibited.

Email me, mark@calsci.com, with suggestions, additions, broken links.
Revised Friday, 09-Sep-2016 17:20:42 CDT