It's getting cold! But with that season change we are seeing many of our family and friends coming down with sickness! It's times like these that our ill loved ones need all the comfort they can get, and there's nothing more comforting than a homemade seafood stew or soup! Probably one of the best parts about the recipes this week is that nothing is really set in stone. You can add a little or take a little away to make the dish your own!
Get well soon to all our customers under the weather out there!!
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Peel and wash carrots and potatoes. Slice the carrots, dice the potatoes. Clean leeks, cut in half lengthwise, wash and cut into strips. Clean, wash and coarsely chop the kale. Rinse kidney beans in a sieve and drain.
Heat oil in a saucepan. Add carrots and leeks and sauté over medium heat for 2 minutes. Pour in broth and bring to a boil. Mix in anise, bay leaves and potato cubes and season everything with salt and pepper.
Simmer the soup over low heat for about 15 minutes. Then mix in beans and kale and cook for about 5 minutes more.
Meanwhile, rinse fish under cold water, pat dry and cut into bite-sized pieces. Wash dill, shake dry and pluck tips.
Add the fish and dill to the soup and cook over low heat for 3-4 minutes. Season the fish soup with lemon juice and put it on plates.
Purge the clams placing them in a large bowl with water. Stir in 1/3 cup of sea salt and a handful of kitchen cornmeal. Let the clams purge for about an hour or two. The cornmeal is optional but it makes them replace their stomach contents with the cornmeal, making them plumper. Also, rinse both the clams and mussels prior to preparing under cool running water and scrub off any debris on the outside of the shell with your hands. Discard any wide open or broken clams or mussels. If they are only slightly open tap on the shell and if they tighten up or move a bit, they are still alive and fine.
On this recipe things which cook quickly like clams, mussels, shrimp, and Dungeness (pre-cooked) will cook while the sauce is heating up. The fish needs to be pre-cooked prior to adding to the sauce. I sauteed the Atlantic Cod chunks in a pan very simply with just a bit of olive oil, kosher salt, and black pepper while heating up the Cioppino sauce during part one of the directions below.
Add seafood stock and Norman Bishop Cioppino Sauce to a large 5 qt. pot and bring to a small simmer over medium-low heat for about 15 minutes..
Add mussels, clams, shrimp, and precooked halibut to pot and cook until clams and mussels begin opening. Usually takes about 7-9 minutes. Reduce heat and serve in bowls with a chunk of garlic or sourdough bread for sopping up soup and an extra bowl to put empty shells.
3rd Generation Fishmonger
9801 McCullough, San Antonio Texas 78216 United States