Monterey Bay Cioppino from Cook's Country

Serves: 6-8

Prep Time: 1 1/2 hours

Marinara

3 T. extra-virgin olive oil

1 large onion, halved and sliced thin

3 garlic cloves, sliced thin

¾ t. salt

1 (15-ounce) can tomato sauce

1 cup tomato puree

½ cup chopped fresh basil

1 T. packed light brown sugar

1 ½ t. Worcestershire sauce

¼ t. ground cinnamon

Cioppino

1 ½ pounds skinless sea bass fillets, 1 to 1 1/2 inches thick, cut into 1 1/2-inch pieces (can substitute other firm white fish like Halibut or Ling Cod)

12 oz extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed

12 oz large scallops, tendons removed, cut in half horizontally

Salt and pepper

3 T. extra-virgin olive oil

1 pound mussels, scrubbed and debearded (can substitute clams)

½ cup chopped fresh basil

¼ cup dry sherry or white wine

3 garlic cloves, minced

1 t. Worcestershire sauce

½ t. saffron threads, crumbled

2 (8-ounce) bottles clam juice

1 (12-inch) baguette, sliced and toasted

Lemon wedges

INSTRUCTIONS

FOR THE MARINARA: Heat oil in large saucepan over medium heat until shimmering. Add onion, garlic, and salt and cook until onion is softened and just beginning to brown, about 8 minutes. Add tomato sauce, tomato puree, basil, sugar, Worcestershire, and cinnamon and bring to boil. Reduce heat to medium-low and simmer until marinara is slightly thickened, 10 to 12 minutes. Remove from heat, cover, and set aside.

FOR THE CIOPPINO: Season sea bass, shrimp, and scallops with salt and pepper; set aside. Heat oil in Dutch oven over medium-high heat until shimmering. Add mussels, basil, sherry, garlic, Worcestershire, saffron, and ½ teaspoon salt. Cover and cook until mussels start to open, about 2 minutes.

Stir in clam juice and marinara until combined. Nestle sea bass and scallops into pot and bring to boil. Reduce heat to medium, cover, and simmer until seafood is just turning opaque, about 2 minutes. Nestle shrimp into pot and return to simmer. Cover and cook until all seafood is opaque, about 3 minutes. Remove from heat and let sit, covered, for 5 minutes. Serve with baguette slices and lemon wedges.

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.

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.

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.

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John Hurst's Oregon Fish Stew Nouvelle

1 28oz can Italian plum tomatoes (peeled) 
2 cups chopped onions
1/2 cup olive oil
8 cloves garlic (mashed)
2 qt water
3 cups white wine (dry)
1/2 tsp. dry thyme
2 pinches saffron
6 parsley springs
1 bay leaf
1/4 tsp. fennel seed
3 inch piece orange peel (orange part only)
2 lb fish trimmings
1 lb red snapper
1 lb sea bass
2 lbs steamer clams
1 crab
1/2 lb raw shrimp

For the stock, sauté onions & garlic in olive oil, stir in tomatoes and cook for 5 minutes. Add the rest of the ingredients except assorted seafood. Cook at low boil for 45 minutes. Strain stock through sieve, boil down if necessary.

Before serving bring the stock to low boil, add snapper & sea bass. Poach until tender. Do not overcook! In separate pot steam clams open. Add clams and peeled shrimp to stock. Cook briefly. Add crab just to warm through and serve.

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Linguine with Albacore Tuna, Clams, and Bacon

8 ounces fresh Albacore tuna diced
1/3 pound bacon, chopped 
5 cloves garlic, minced
1/4 to 1/2 pound dried linguine 
1/2 cup clam broth
1 can (6 1/2 oz.) chopped clams with juice
1 teaspoon capers drained 
1/2 tsp crushed red pepper flakes or to taste 
Lemon wedges for garnish
Minced Italian parsley
Salt to taste 
1. In a covered pan over high heat, begin heating enough water to cook linguine. Meanwhile, cook bacon in a 10- to 12-inch frying pan over medium-high heat, stirring often. Add garlic and capers after 5 minutes; cook until bacon has browned. Drain all but 2 tablespoons of fat from the pan.
2. When water is boiling, add linguine cook, uncovered, until tender to bite, about 10 minutes. Meanwhile, to pan with bacon, add broth, clams with their juice, red pepper flakes, and tuna. Bring bacon mixture to a simmer, cover and keep warm.
3. Drain pasta well; toss with bacon and tuna mixture. Arrange on a serving platter or individual plates. Garnish with lemon and parsley.

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