Cioppino - San Francisco's Famous Seafood Stew

Original recipe published by John Mitzewich, but adapted by Newman's customer Paul Redhead.  Paul insists Newman's stock is the secret to great tasting Cioppino but says you can be flexible with the types of seafood you use.

Prep time:  20 Minutes         Cook time:  75 Minutes       Serves 6

1/4 cup olive oil

1/4 cup butter

1 rib celery, chopped

1 onion, diced

1 can crushed tomatoes (28-oz)

2 cups Newman's fish stock or clam juice

2 cups white wine

4 cloves crushed garlic

1 lemon, juiced

1 teaspoon Worcestershire sauce

1 bay leaf

1 teaspoons dried basil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes, or to taste

1/2 teaspoon salt

1 Dungeness crab (about 2 lbs), cracked and cleaned, or 1 lb frozen crabmeat, thawed

2 pounds halibut fillet (or other white fish such as ling cod), cut into 1" pieces

24 large raw prawns, peeled and deveined

12 mussels

12 steamer clams - or more to taste

1/2 bunch Italian parsley, chopped

1. In a large pot, on medium-low heat, melt the butter with the olive oil and sauté 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.

2. Add the crab, shrimp, and halibut, and simmer covered another five minutes. Add the mussels and clams, cover the pot and simmer for 3 minutes more, or until the mussels open. Turn off the heat, and stir in the Italian parsley.

3.  Ladle the Cioppino into large bowls and serve with lots of sourdough bread and red wine.

Fish Stew

This recipe was brought into the market by a customer who says this is one of their favorite recipes.  They recommend you experiment with the quantities of wine and seafood to get it just right.  When it is right, you will swoon!

1/3 cup extra virgin olive oil (EVOO)
4 large leeks, rinsed and sliced lengthwise, then cut into 1/4" diagonal slices
2 medium onions, quartered and sliced into 1/2" pieces
6 bay leaves (or more if desired)
1/2 teaspoon dried Mediterranean oregano
1/2 teaspoon dried thyme leaves
1/2 teaspoon course ground black pepper
1/4 cup dried parsley flakes
3/4 teaspoon saffron threads
4 cloves minced garlic
1 quart red wine (Pinot Noir, Malbec, or whatever you prefer)
2-28 oz. cans diced tomatoes
2-8 oz. cans tomato sauce
1/3 cup clam Juice
2 dozen Manila clams, scrubbed
16 large, peeled and deveined shrimp (tips left on are pretty)
12 large scallops, halved
12 oz. halibut, cut into 1" cubes (can substitute snapper, cod, squid, or other favorite )
Crab claws for garnish (optional)

Saute leeks, onions, bay leaves, oregano, thyme, pepper, parsley, saffron, and garlic in EVOO in a large soup pot until the onions are tender. Add the wine and bring to almost a boil.  Turn down the heat and simmer, uncovered, 45 minutes. Add the tomatoes, tomato sauce, and clam juice. Simmer 30 minutes, uncovered.  Add the clams, shrimp and scallops and continue to simmer for 5 minutes.  Add the halibut.  When the clams open and the shrimp are pink, enjoy with a salad and crusty baguette.

 


 

 

 

 

All Seafood - All the Time Paella

By Dwight Collins, Fishmonger and Owner of Newman’s Fish Company

 Two pans of this delicious paella were made to feed the crowds attending the SquareOne Villages Paella Fest 2015 at Sweet Cheeks Winery.

Two pans of this delicious paella were made to feed the crowds attending the SquareOne Villages Paella Fest 2015 at Sweet Cheeks Winery.

A seafood lover’s delight, this Paella recipe was prepared for our local Paellafest 2015 and again at the SquareOne Villages Paella Fest.  Paella is the centerpiece of a family gathering or a feast with friends, It takes some practice to get a feel for cooking times to cook the rice perfectly. You can modify it with your favorite seafood and make it your own, but a few rules in making the rice need to be followed.  Don’t rinse the rice.  Don’t stir the rice after it begins to simmer.  Don’t start cooking the rice until everyone is present.

Prep time:  45 minutes
Cook time:  40 minutes
Serves: 12-14 (18"-24" paella pan)

6      Cloves garlic, diced
1       Large yellow onion, diced into ¼” pieces
6 T.   Extra virgin olive oil, enough to coat the pan
1        Green pepper, julienne sliced
1        Red pepper, julienne sliced
1        Yellow pepper, julienne sliced
½ T.   Sweet Paprika
½ T.   Smokey Paprika
1-28 oz can Italian Tomatoes
1 t.     Salt (2 pinches)
Couple of pinches of Saffron, about 20 threads
12 c.   Fish stock, added as needed for type of rice**
4 c.    Bomba rice, or medium grain rice (use less fish broth for medium grain rice)***
1 lb.   Scallops, small
1 lb.   Firm-fleshed white fish, deboned and cut into 1-inch pieces
1 lb.   Medium shrimp, tails and shells removed and deveined
1 doz. Raw, deveined shrimp with shells intact and split
3-4    Clams per person, rinsed and drained
½ lb.   Squid, cut into 2 by ½  inch pieces (optional)
½ lb.   Green beans, blanched (may substitute another vegetable in season)

In an 18"- 24" paella* pan, sauté diced garlic and diced onion in olive oil until flavors are released and just starting to turn brown. Add the peppers and cook over medium heat, stirring frequently until the peppers brown and become fragrant, about 3 minutes.  Lower the heat to medium-low and stir in the two paprika seasonings, tomatoes, and two pinches of salt, and cook 5 minutes.  Sprinkle in the saffron and stir to let the flavors mingle.  Sprinkle in the rice and mix to coat.  Add in approximately 11 cups of the fish stock, 1 cup at a time, stirring to completely mix all the ingredients.  Turn the heat to medium and let the rice simmer.  Probe with a wooden spoon to make sure the rice is evenly distributed,  Cook for 10 minutes.  Keep remaining 1 cup of fish stock on stove, on low heat, and add in small increments, as needed, to areas of the paella pan where rice doesn't look cooked (the grains will be whiter).  Do not stir again.  Lay the scallops, white fish, both types of shrimp, clams, squid (optional), and blanched green beans evenly across the rice mixture and cook uncovered for 10 minutes on medium-low heat and 5 minutes covered to finish cooking the fish. Turn off heat, keep covered and let rest for 5 minutes.  Serve.

* Paella pans are wide, shallow, and made of thin conductive metal, with sloping sides and two handles.  They ensure the rice can be cooked in a thin layer and allow for evaporation of the liquid while the rice cooks so the paella has a desired dry texture.

** Fish Stock:  A good fish stock is important for building the flavor of the rice. Fish stock can be purchased at Newman's Fish Market on Willamette or you can make your own.  The following recipe makes 12 cups of stock.

1 large onion, roughly chopped
2 carrots, chopped
5 lbs. white fish bones
12 c. water
15 sprigs of parsley, chopped
2-3 c. shrimp shells

Put all ingredients in a stock pot and bring to a boil.  Turn heat down and simmer for 1-2 hours.  Strain and reserve the stock.  Discard solids.  Can be used immediately or cooled, covered and stored refrigerated for 2 days or frozen for up to 3 months.

*** About the Rice: Use short-grain Bomba rice or medium-grain rice, not long-grain or parboiled rice. Estimate 1/3 cup rice per person if you have lots of seafood in the paella. Short-grain Bomba rice takes slightly more liquid than medium-grain rice. The ratio of stock to rice is 3:1.

Seared Halibut with Roasted Garlic, Sun-Dried Tomato and Olive Tapenade

For tapenade:
16 cloves garlic, peeled
1/4 cup olive oil
1/2 cup Kalamata olives (pitted and cut in half)
1/4 cup sun-dried tomatoes (rehydrated in water, then drained and julienned)
1 tablespoon fresh basil, cut in chiffonade
1/4 cup capers
2 anchovy fillets, finely chopped
1 tablespoon balsamic vinegar
1 teaspoon fresh ground black pepper
1 teaspoon lemon juice
Kosher salt, to taste

For fish:
4 halibut fillets (6 ounces each)
Salt and pepper, to taste
2 tablespoons clarified butter

To make tapenade: Combine garlic cloves and olive oil and bake in 350-degree oven for 30 minutes or until garlic cloves are soft. Set aside to cool in oil. Mix remaining tapenade ingredients in bowl. Add roasted garlic and all the oil. Taste and adjust seasoning if necessary. If time allows, let tapenade sit for half an hour before using, to allow flavors to meld. To make fish: Preheat oven to 350 degrees. Season both sides of fillets with salt and pepper. Put clarified butter in a large oven-proof sauté pan over high heat. Bring butter to smoking point; put fish in pan (skin side up if skin is still on the fish) and turn heat to medium. Sear until bottom is golden brown (about 2 minutes). Flip fish with fish spatula; place pan in oven 4 to 5 minutes. Serve fish with tapenade. Makes 4 servings.

Per serving: 468 calories, 13g carbohydrate, 38g protein, 29g fat (7g saturated), 72mg cholesterol, 2g dietary fiber, 860mg sodium. Calories from fat: 56%.

from Michael Dunn, chef of Yankee Pier in San Jose, Calif.

Print for 3 x 5 recipe card
Print for 4 x 6 recipe card

Newman's Favorite Bouillabaisse (Serves 12)

2 onions, chopped
1 bunch leeks, sliced
1 stalk celery, sliced
1 clover garlic, minced
1 green pepper, diced
1/2 cup chopped parsley
1 whole crab, cracked
2 lb steamer clams
1/2 lb raw shrimp
3/4 lb scallops
1 lb red snapper, cubed
1 lb halibut, cubed
4 cups fish stock

3 cups chicken broth
1/4 cup olive oil
2 15 oz cans petite diced tomatoes
2-3 cups white wine, to taste
“pinch” or to taste of each of the following: salt, black pepper, paprika, cayenne, thyme, saffron

Into the hot oil, put sliced vegetables and sauté to golden yellow. Add tomatoes and seafood, cover with liquids and boil 20–30 minutes, adding wine just before serving. Should be served in pot or casserole with toasted French bread.

Print for 3 x 5 recipe card
Print for 4 x 6 recipe card

Halibut with Sour Cream and Cheddar

This one can be “full fat” or reduced and we like it just fine “reduced.” Quick, easy and one of Newman’s favorites.
Preheat oven to 425°F. Place fish in a glass baking dish.

Chop 3-4 green onions (including the green tops) and mix with 3 Tbsp grated garlic. Mix into the sour cream and cheddar. I usually start with about 1 cup of sour cream and ¾ to a cup of graded cheese but adjust to the size of fish I’m using.

Spread the sour cream mixture to cover halibut fillets. Salt and pepper to taste. Bake uncovered approximately 20 minutes depending on thickness of the fish. It may take longer but be careful not to overcook. Often, I add an additional amount of grated cheese at the end to melt on the top.

The only change I made for a reduced fat version was to go with reduced fat sour cream and fat free cheddar cheese.

We have also prepared this dish with a healthy layer of local crabmeat and/or Oregon shrimpmeat and the sauce as stated above over the top of the crab/shrimp. This really was to die for and was a huge hit for a holiday potluck.

We also love pouring the sauce remaining in the baking dish over fresh, cooked broccoli to accompany the main dish of the fish.

Print for 3 x 5 recipe card
Print for 4 x 6 recipe card

Halibut with Tomato-Sorrel Sauce

yield
Serves 4

Serve with Garlic Mashed Potatoes. You don't know where the fish ends and the potatoes begin in this beautiful and satisfying dish Chef Desmond, of Island Cottage on Hare Island in Ireland, uses turbot that comes from the waters off nearby Clear Island. We call for halibut, which is more readily available here.
ingredients
Sauce
1/4 cup finely chopped shallots
1/4 cup white wine vinegar
1/4 cup dry white wine
1/2 cup whipping cream
Halibut
3 tablespoons vegetable oil
12 ounces mushrooms, chopped
1/2 teaspoon dried crushed red pepper
2 medium zucchini, trimmed, cut into matchstick-size strips
4 8-ounces halibut fillets (about 1 inch thick)
1/2 cup (1 stick) chilled butter, cut into pieces
2 medium tomatoes, peeled, seeded, chopped (about 1 cup)
2 tablespoons chopped fresh sorrel or spinach
preparation

For Sauce:
Combine shallots and vinegar in heavy small saucepan. Boil until most of liquid evaporates, about 4 minutes. Add wine; boil until most of liquid evaporates, about 3 minutes. Whisk in cream. Set sauce aside.

For Halibut:
Preheat oven to 400°F. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and crushed red pepper. Cook until mushrooms are deep golden brown, stirring frequently, about 12 minutes. Add zucchini and sauté 2 minutes. Season to taste with salt and pepper.

Meanwhile, lightly oil baking sheet. Place halibut on sheet and brush with remaining 1 tablespoon oil. Bake until fish is opaque in center, about 10 minutes.

Bring sauce to simmer. Reduce heat; add butter and whisk just until melted. Remove from heat. Mix in tomatoes and sorrel. Season with salt and pepper.

Spoon Garlic Mashed Potatoes onto center of 4 plates. Place halibut atop potatoes. Arrange mushroom mixture around potatoes. Spoon sauce over fish and serve.

Recipe from Epicurious

Print for 3 x 5 recipe card
Print for 4 x 6 recipe card

Cajun-Style Alaskan Halibut

6 tablespoons soy or vegetable oil
For Cajun spice blend:
4 tablespoons Spanish paprika
1 1/2 tablespoons salt
1 1/2 tablespoons onion powder
2 tablespoons garlic powder
3 tablespoons cayenne pepper
2 teaspoons white pepper
2 tablespoons black pepper
2 teaspoons dried thyme
2 teaspoons dried oregano
For fish:
4 Alaskan halibut fillets (8 ounces each)

Clean grill with wire brush to get it as smooth as possible. Heat grill, using mesquite charcoal. When heated, wipe grill surface with a towel lightly saturated with soy oil. Repeat this process two or three times
before cooking the fish, always remembering to wipe with oil immediately before placing the fish on the hot grill. (This prevents sticking.)

To make spice mix: Mix all spice mix ingredients in a bowl. You will end up with 2 cups of spice mix but you will need only 1 cup for this recipe. Tightly cover the remaining spice mix and use another time. Put 1 cup spice mix on plate and dredge one side of each fillet. Place halibut fillet on hot, oiled grill, seasoned side down. Place the fish at a diagonal on the cooking grill. This reduces the chance of the fish falling through the grill or falling apart when turning the fish over.

Cook first side of fish 3 to 5 minutes or until fish turns from translucent to opaque/white halfway up thickness of fillet. Use fork and spatula to turn the fish over. Place fork under fish to gently lift it free of grill while you are easing the spatula under the fish. Turn the fish over, then lightly baste with soy oil. Cook until fish turns from translucent to opaque and white. Be careful not to cook the fish beyond the point of doneness; otherwise, it will dry it out and become toughened. Remove from grill and serve immediately. Makes 4 servings.

Per serving: 315 calories, 7g carbohydrate, 50g protein, 10g fat (1g
saturated), 73mg cholesterol, trace of fiber, 1,434mg sodium. Calories
from fat: 28%.
This second recipe is from the Fish Market restaurants.

Print for 3 x 5 recipe
Print for 4 x 6 recipe 

Halibut Cubes in Thai Green Curry Sauce

1 can (15 ounces) unsweetened coconut milk (see notes)
1 to 2 tablespoons Thai green curry paste (see notes)
1/4 cup sliced green onions
1/2 pound green beans, trimmed and cut into 1-inch lengths
1 tablespoon Thai fish sauce
1 pound halibut steaks or fillets, skinned, boned and cut into 1-
inch cubes
2 medium firm but ripe tomatoes, peeled, seeded and coarsely
diced (OR use the equivalent amount canned, drained diced
tomatoes)
Handful of fresh basil or mint leaves OR a combination

Do not shake coconut milk before opening can. Skim 1/4 cup of thick "cream" from surface of milk and heat it in wok or saucepan over medium heat until bubbly. Add curry paste, green onions and green beans and cook until mixture is quite fragrant and oil begins to separate from cream. Discard remaining cream from coconut milk if desired, then add remaining milk and fish sauce to pan. Bring to a boil, lower heat to medium and cook until mixture is reduced by half. Add fish cubes and tomatoes and simmer until fish is done, about 6 minutes. Stir in basil leaves and serve with rice. Makes 4 servings.

Notes: Coconut milk is high in saturated fat, so if you're watching calories, discard the oil-rich coconut "cream" and use 1 tablespoon peanut or corn oil when cooking the curry paste, green onions and green beans. You'll lose just a bit of the coconut flavor. Look for Thai green curry paste in Asian markets.

Per serving: 356 calories, 12g carbohydrate, 24g protein, 25g fat (20g saturated), 29mg cholesterol, 324mg sodium, 2g dietary fiber. Calories from fat: 63%.
From "West Coast Seafood" (Sasquatch Books) by Jay Harlow

Print for 3 x 5 recipe card
Print for 4 x 6 recipe card