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 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...
by John Dory | Jan 18, 2022 | Recipes
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...
by John Dory | Oct 22, 2021 | Recipes
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...
by John Dory | Oct 15, 2021 | Recipes
Monkfish with Caper Butter Sauce 12 monkfish medallions (1/2-inch thick (about 2 pounds))½ cup all-purpose flour1 teaspoon dry mustardSalt and ground black pepper6 tablespoons unsalted butter1 tablespoon finely minced shallots2 tablespoons drained capers2 tablespoons...
