Tag Archives: seafood

Cioppino

Cioppino

My son went back up to the University for fall term and the final day he was home I made a big pot of Cioppino to share with our family for his send off dinner.  Cioppino is a fish stew that is of Italian American origin and is served at many seafood restaurants up and down the west coast of the United States, particularly in the San Francisco Bay area.  It is a spicy tomato based seafood stew generally prepared with fresh caught dungeness crab, live clams, shrimp, mussels, scallops, fish fillets and plenty of white wine.  Every time I make Cioppino it is never exactly the same as I made it last for I use what ever fresh fish and shellfish that I can find at my local store.

I love to make a vat of Cioppino when our family vacations at the Oregon Coast (talk about fresh seafood!) or when I have a large group of friends stop that by our home.   It’s easy to make and tastes delicious with a fresh picked green salad and crusty french bread.  Enjoy!  Tessa

Ingredients:

  • 2 cups chopped onions
  • 2 cups chopped fennel bulb
  • 3 Tbs olive oil
  • 4 cloves garlic minced
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 Tbs dried basil
  • 1/4 tsp cayenne pepper (or more to taste)
  • 2 cups white wine
  • 2 – 28 oz. cans diced tomatoes
  • 4 cups of seafood stock (I used vegetable stock this time)
  • 1 pound shrimp (cleaned, shelled and deveined)
  • 1 pound fresh clams (scrubbed well)
  • 1 pound fresh scallops
  • 1 pound fish such as halibut or salmon (cut into large chunks)
  • 1 pound cooked dungeness crab legs
  • salt and pepper to taste

Begin by grabbing an extra large dutch oven or pot with a snug lid.  Place on stove, with medium heat add the onions, fennel and olive oil.  Cook until onions become translucent.  Add garlic, bay leaves, oregano, basil, cayenne, wine, tomatoes and stock.  Stir well.  Cover, cook on medium low for about an hour and a half or until flavors marry.   Stir occasionally.  When nearly ready to serve, add fresh seafood and shellfish to the boiling stew, cover and cook for an additional 10-12 minutes or until shrimp is cooked through and the clams open.  Discard bay leaves and any unopened clams.  Taste and correct your seasonings.  Ladle into bowls, garnish with sprigs of fresh fennel leaves or fresh chopped parsley.  Makes about 12 – 14 servings.

Javanese Baked Rainbow Trout

Whenever our family goes camping, they can always expect home cooked gourmet meals.  I am known to plan days in advance and spend the night before we leave prepping and packing all the necessary ingredients.  In addition to our tent trailer, I have a monster propane camping cook stove, a well stocked little pantry and have all the pots, pans and utensils that I need.  Whenever I pack items such as hot dogs, cold cereal or ramen noodles it is because I am setting myself up for plan B.

My family wanted to go camping this past weekend and so we did…  I followed my usual plan of prepping and preparing and off we went.  We ended up in the nearby Sky Lakes Wilderness in Southern Oregon.   I bought my fishing license, brought my rod and tackle box and I expected to do a little bit of trout fishing while we camped.  As usual, my family expected to have the wonderful meals that I planned for them.   Everything was going just fine until I found my way down to the lake…

We were some of the first people on the lake in the morning.  The water was like glass and was so clear that you could see fish swimming right in front of you.  It was absolutely beautiful… We rigged up our fishing poles and started to fish. I spent hours there.  I enjoyed the beautiful blue water, crisp mountain air, and trout fishing.

I was enjoying myself so much that I did not want to leave the lake.  Back at camp my family was getting hungry.  The problem was that I started to catch fish, and not just any ordinary fish.  I am talking 18 inch sized rainbow trout and then that’s when plan B had to kick in.  They called down to me asking me what was for dinner, and shockingly,  I answered back with “there’s hot dogs in the cooler”.  I NEVER do that.

After eating hot dogs, crackers, chips and whatever my family could scrounge  I truly hope that they will forgive me.  As for me, I had a smashingly great time.  This is a photo of the gorgeous rainbow trout that I caught at the lake.  I look at it this way, what happened this past weekend was truly a special event.  For those of you who love to fish and cook, you can understand what all the fuss was about…

So, now you know the story, let’s go make some Baked Javanese Rainbow Trout!

Ingredients:

  • 1 1/2 pound whole trout (head removed, cleaned and scaled)
  • 3 Tbls. Indonesian soy sauce (kecap manis sedang)
  • 2 Tbls. low sodium soy sauce
  • juice of 2 limes
  • 2 tsp. garlic paste
  • 2 tsp. ground ginger
  • 1 tsp ground coriander
  • 1 tsp. sambal oeleck (or to taste)
  • 1/2 tsp. turmeric
  • 1/4 tsp. fresh cracked black pepper (or to taste)
  • garnish:  1 green onion sliced, cilantro sprigs and 1 lime cut into wedges

Let’s begin.  Wash and dry your trout.  Cut 4 -5 slashes in the trout, crosswise on each side without going too deep.  Grab an oven proof baking dish and spray with non stick spray.  Place your trout in the oven proof baking dish.  Now it’s time to make the sauce.  Put together the rest of the ingredients with the exception of the garnishes in a bowl.  Pour sauce over trout and marinate in the refrigerator for an hour turning once.  Preheat your oven to 450 degrees after marinating.  Turn trout once more, cover with foil and bake in oven for about 15 minutes or until done.  Be careful not to over cook.  Put on platter, and pour sauce on trout.  Serve with a scoop of jasmine rice, drizzle with Indonesian soy sauce and garnish with lime wedges, cilantro and green onion.  Serves 4.

 

Pacific Northwest Dungeness Crab Cakes

Crab cakes…  I don’t know many people who would pass on these.  Fresh caught dungeness crab from the Pacific Ocean.  Prepared with panko bread crumbs, savory herbs, and then pan fried until a gorgeous golden brown. These Pacific Northwest dungeness crab cakes are hands down an all time favorite in our home.  They are fairly simple to make and taste fabulous.  The fresh zested lemon and a dip of sriracha sauce make these crab cakes bright with flavor.  The crunch of the golden panko exterior and the flavor of the fresh dungeness crab will make you want to eat and make more! You can either serve them for a great weekend dinner or as elegant appetizers at your next party.  Enjoy! – Tessa

Ingredients:

1 pound dungeness crab meat
1/4 cup light mayonnaise
1/4 cup minced green onions
1 large egg
2 tablespoons lemon juice
1 Tbls. fresh cilantro chopped fine
1 Tbls. fresh tarragon chopped fine
1 Tbls. fresh dill chopped fine
1 Tbls. fresh parsley chopped fine
1 Tbls. dijon mustard
1 Tbls. finely grated lemon peel
1/4 teaspoon white pepper
1/2 teaspoon Old Bay seasoning
fresh cracked black pepper to taste
2 separate cups panko
1 cup canola oil for frying

Put the crab in a small bowl and pick over the meat to remove any shells.  Try not to tear apart the crab meat.  Grab a medium sized bowl.  Zest your lemon first, then juice it.  Add egg, mayo, fresh herbs, mustard and spices.  Mix well.  Now add the crab and 1 cup panko. Gently mix all ingredients together except for 1 cup of panko and the canola oil.  Be careful not to over mix. Let the crab mixture sit in refrigerator for at least a 1/2 hour before shaping into 3 ounce patties (use a 3 ounce scoop). Take the remaining 1 cup of panko and place on a plate. Take each crab patty and gently push into the panko forming a crust. Heat canola oil in frying pan. Fry crab cakes in oil until golden brown on both sides. Put crab cakes on paper lined plate to drain.  Serve immediately with lemon wedges or sriracha sauce.  Makes 10 crab cakes. Enjoy!