Monkfish Tagine

  Monkfish Tagine tagine, if you do not have one a Dutch oven will work 2 lbs monkfish fillet, cut into 2" cubes1 batch chermoula1/2 cup olive oil2 medium onions, sliced into 1/2 " thick rounds1 large carrot, quartered lengthwise1 bell pepper, any...
Bouillabaisse or Cioppino?

Bouillabaisse or Cioppino?

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...

Bouillabaisse

Bouillabaisse 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 chopped)¼...

Cioppino with Mussels

Cioppino with Mussels 3 tablespoons extra-virgin olive oil1 large shallot (minced)6 garlic cloves (halved)1/3 cup loosely packed basil leaves (torn)4 pints cherry tomatoes (about 2 pounds, halved)1 1/2 cups dry white wineThree 14.5-ounce cans whole...

Moqueca Capixaba (Brazilian Fish Stew)

Moqueca Capixaba (Brazilian Fish Stew) 8 8-ounce pieces skinless hake or Pacific cod fillet (1/2 to 1 1/4 inches thick)1/4 cup fresh lime juice1/2 teaspoon finely chopped bottled malagueta peppers or 1/4 teaspoon dried hot red-pepper flakes2 tablespoons finely chopped...