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
Rouille (Sauce to accompany Bouillabaisse) 1 large garlic clove (crushed)1/2 red bell pepper (roasted, peeled, and seeded)1 egg yolk1 tsp freshly squeezed lemon juiceSmall pinch of saffron threads1 cup extra-virgin olive oilSaltPepperCrusty fresh bread, sliced and...
by John Dory | Aug 6, 2019 | Recipes
Bouillabaisse 2 2 tablespoons olive oil2 cloves garlic (peeled and smashed)1 large onion (peeled and sliced)1 small fennel bulb (thinly sliced)1 pinch saffron1 in can whole peeled tomatoes6 cups seafood stock we make ours out of boullion cubes!Some or all of...
