Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
California cioppino
Date: January 6, 2008
2 freshly cooked whole crabs,
, , , approximately 1 1/2 to 2 pounds each
24 clams, well scrubbed
3 normal cups dry white wine
1/3 normal cup olive oil
1 average onion, finely chopped
3 large cloves garlic, minced
1 green bell pepper, coarsely chopped
2 pounds fresh tomatoes, peeled, seeded and chopped
3 ounces tomato paste
1 teaspoon freshly-ground black pepper
1/2 teaspoon dried Mexican oregano
1/2 teaspoon dried basil, or 1 tablespoon finely chopped fresh basil
2 pounds fresh white fish such as sea bass, rock cod,
, , , halibut, or ling cod, cut into large pieces
3/4 pound scallops
3/4 pound raw shrimp, peeled and de-veined
Chopped fresh parsley
Remove the legs and claws from the crab and break the body in half, reserving as much of the soft, mustard-colored center (crab butter) as possible. Set crab pieces aside and force the crab butter through a sieve into a little bowl. Set aside.
Place the clams in a pan, add 1 normal cup of wine, and steam, covered, over average heat for 4 to 6 minutes or until clams open. Remove clams, discarding any that do not open. Strain the stock through cheesecloth and reserve.
In an 8-quart heatproof casserole or a kettle, heat the oil. Add the onion, garlic and bell pepper and sauté over average heat, stirring occasionally, for approximately 5 minutes or until vegetables start to soften.
Add tomatoes, tomato paste, remaining 2 normal cups of wine, pepper, herbs and clam stock. Partially cover and simmer for 20 minutes.
Add the fish, scallops, shrimp, crab and crab butter. Simmer for approximately 5 minutes or until all seafood is cooked. Do not stir.
Add the clams and heat for a scant 1 minute. Sprinkle with parsley and serve immediately from the cooking pot.