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.

Sauteed Scallops & Shrimp Pasta

This is the very first scallop recipe I cooked. Prior to this recipe, I was intimidated by scallops. This recipe is fabulous- MY FAVORITE SCALLOP RECIPE, & easy breezy.

Servings: 2
8 uncooked shrimp (16-20 per pound), peeled and deveined
6 sea scallops (about 12 ounces)
1/2 teaspoon seafood seasoning
3 tablespoons unsalted butter, divided
1-1/2 cups (about 3 to 4 ounces) small fresh mushrooms, halved
1/2 cup frozen peas, thawed
1/4 cup finely chopped shallots
1/3 cup white wine or chicken broth
4 ounces uncooked angel hair pasta
1/4 cup plus 1 tablespoon chopped fresh parsley, divided
2 large garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
2 tablespoons grapeseed oil

Pat shrimp and scallops dry; sprinkle with seafood seasoning.
In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms for about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve.

Butter Seared Scallop, Grapefruit, Aioli & Radish

Start your meal by showcasing our fresh east coast sea scallop! Serves as an appetizer for two, or double the recipe and serve with your starch of choice as a main course! 

Serves 2

4 fresh East Coast Scallops*

2 Tbsp butter

4 Tbsp Stonewall sriracha or roasted garlic aioli*

2 large purple or red radishes cut into thin rounds

1 small ripe grapefruit, rind and seeds removed, cut into roughly 1” segments 

Maldon flaked sea salt to finish*

 *items you can find at Newman’s Fish Market 

Pat scallops dry with a paper towel and sprinkle them with sea salt. In a medium sized non-stick sauté pan over high heat, melt butter until it is sizzling hot and sear the scallops, 1 minute on top and bottom. While they are searing, place a large dollop of aioli on each small serving plate and use the back of a spoon to smear it into a teardrop shape. Plate your scallop on top of the aioli and place the sliced radish and grapefruit in between the scallops. Sprinkle with Maldon salt and enjoy!

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.

Mediterranean Scallop Stew

Judith Watt

1 1/2 to 2 lbs. bay scallops
2 Tbsp. olive oil
1 1/2 c. sliced leeks, white part only
1/2 c. thinly sliced yellow onion
6 oz. pancetta, cut into thin strips
4-6 garlic cloves, thinly sliced, plus 1-2 garlic cloves, cut in half
2 c. fresh or canned tomatoes
1 1/2 c. Italian white wine, divided
5 c. fish stock
1/2 lb. fresh white mushrooms, sliced
4 Tbsp. fresh parsley, chopped
1 bay leaf
2 orange zest strips
1/2 tsp. fresh thyme leaves
1/2 tsp. fennel seeds
1/8 tsp. powdered saffron
Salt and ground white pepper
4 slices country-style white bread
Freshly grated Parmesan cheese

In a large pot over medium heat, warm the olive oil.  Add the leeks and onion and sauté until barely translucent, about 3 minutes; do not allow them to brown.  Add the pancetta and sauté for about 2 minutes to blend the flavors.  Add the sliced garlic and tomatoes and sauté for 1 minute.

Raise the heat to high, add 1 1/4 c. of the wine and deglaze the pan by stirring to dislodge any browned bits from the pan bottom.  Bring to a boil and add the stock, mushrooms, parsley, bay leaf, orange zest, thyme, fennel seeds, and saffron.  Return to a boil; reduce the heat to medium and simmer, uncovered, 15-20 minutes.

Add the scallops and cook 2-3 minutes.  Add the remaining 1/4 c. wine and simmer until the scallops are just opaque throughout, about 1 minute longer.  Remove the bay leaf and season to taste with salt and pepper.

Meanwhile, toast the bread slices until golden.  Rub a cut side of the halved garlic cloves over one side of each warm bread slice and brush with olive oil to taste.

To serve, place 1 bread slice, garlic-rubbed side up, in the bottom warmed individuals bowls.  Ladle the stew over the bread slices.  Garnish with Parmesan Cheese and serve.

Serves 4

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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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Coquilles Saint-Jacques

See Dwight Collins fixing Coquilles Saint-Jacques on KVAL

2 lbs. scallops
3/4 cup melted butter
2 cups cream sauce (see below)
6 egg yolks
1/2 cup lemon juice
1 tablespoon chopped shallots or scallions
3/4 cups sliced mushrooms
3/4 cups white wine
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
minced fresh parsley

Sauté scallops in 1/3 cup of the butter for 1 minute. Stir in lemon juice. Drain scallops, reserving liquid. (If sea scallops are used, cut each one into thirds.) Arrange scallops in 8 buttered coquilles or individual casseroles for main-dish servings. To serve as a first course, use 12 5-inch coquilles. Saute shallots and mushrooms in remaining butter. Add reserved liquid from scallops and the wine; simmer until reduced to one third. Set aside. 
Prepare cream sauce, then blend in mushrooms and wine mixture. In a 2-quart bowl, beat egg yolks with cream. Stir in cream sauce mixture, a little at a time. Then put entire mixture back into saucepan and cook, stirring constantly, for about 2 minutes, until slightly thickened. Pour sauce over scallops; sprinkle each coquille with some of the cheese. Broil 6 to 8 inches from the heat source until lightly browned. Sprinkled with parsley, and serve with toast triangles if desired. Makes 8 main dish servings, or 12 appetizer servings. 

Sauce Béchamel (Cream Sauce)
Melt 4 tablespoons butter in a saucepan. The instant it is melted, remove pan from heat and sprinkle in, spoon by spoon, 4 tablespoons of flour; stir while adding and continue to stir until well blended. Slowly add 2 cups of room-temperature mil,, stirring constantly. The sauce will become smooth and faintly yellow. Return the pan to the heat and stir some more. As sauce starts to bubble, add just a touch of salt and white pepper. Continue cooking over low heat until sauce thickens. Makes about 2 cups.

To make richer sauce, separate 1 egg; use the white for something else. Add 2 T milk or cream to the yolk and beat with a whisk until blended. Then add a ladle of the hot sauce and continue whisking for a minute until the egg is blended. Turn into the rest of the sauce and heat, still over low heat and stirring all the time, till sauce is hot and thick. Makes about 2 cups.

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