by John Dory | Jan 21, 2022 | Recipes
Shrimp Bisque 1 pound medium or large uncooked shrimp (shelled, shells reserved)6 tablespoons unsalted butter1 ½ teaspoons kosher salt (more to taste)⅔ cup dry white wine2 tablespoons brandy3 thyme sprigs1 bay leaf2 celery ribs (chopped)2 large leeks (white and light...
by John Dory | Jan 19, 2022 | Recipes
Crunchy Pecorino Baked Cod 2 lbs cod fillets2 medium tomatoes (sliced and halved)olive oilsalt and ground black pepper to taste¾ cup panko bread crumbs¾ cup grated Pecorino Romano cheese3 tablespoons mayonnaise2 tablespoons butter (softened)2 tsp your favorite...
by John Dory | Jan 19, 2022 | Recipes
Pan-Fried Cod Sliders, Korean Style 1 tablespoon low-sodium soy sauce1 teaspoon white vinegar1 ½ teaspoons toasted sesame oil½ cup mayonnaise3 tablespoons all-purpose flour1 large egg (beaten)8 ounces center-cut cod fillet (cut crosswise on a diagonal into 8...
by John Dory | Jan 18, 2022 | Articles
Cioppino, the Genoese tomato based stew made of a melange of seafood, was brought to the San Francisco area by Italian immigrant fishermen in the late 1800s. The fishermen would use whatever seafood was left over from the day’s catch. Crab, shrimp, clams and fish were...
by John Dory | Jan 18, 2022 | Recipes
Bouillabaisse 1 Good olive oil (as needed)4 to 8 thick slices good bread1 onion (chopped)4 cloves garlic (chopped)2 celery stalks (trimmed and chopped)1 carrot (trimmed and chopped)1 medium new potato (peeled and chopped)1 small bulb fennel (trimmed and...
