ChefMD® Recipe: Simple Mediterranean Bouillabaisse
Dr. La Puma prepares a fish stew with fresh mussels and halibut, rich in omega-3 fatty acids which help prevent heart disease. Halibut is considered a wonder food because it's low in sodium and fat, and high in protein. Eating just two servings per week may help lower the risk of macular degeneration, heart disease, and Alzheimer's. Get the complete recipe here:
大大鍋意大利海鮮湯 Homemade Cioppino with big wok enough to feed a village 挑戰味覺極限 recipe below 中文菜譜在下
It is like when China meets Italy, Captain America said, using a big Chinese restaurant wok to cook Cioppino! ????
Cioppino 是一種蕃茄湯底嘅海鮮湯，由舊金山北灘意大利漁民在200幾年前 研製成功 㗎 ，
漁民們通常用當天捕獲的剩余海鮮,
比喻蟹、蝦、蛤和魚，加入大蒜, 香草和西紅柿，
然後用橄欖油和酒中的草藥烹製所有食材。
最初它是家庭中或者在船上製作的，
但隨著意大利餐館開始在碼頭周圍興起，
Cioppino 成為當地餐館非常受歡迎的一道菜。
菜譜 (6-8 份的配料)：
Cioppino 的海鮮，分量隨意 （選擇你喜歡的）
螃蟹
扇貝
魷魚
蝦
蛤蜊
青口貝
三文魚
Cioppino 蕃茄湯底
番茄醬 2 罐（無鹽或者低鹽）
番茄丁 2罐（可以用新鮮的羅馬番茄）
大蒜 4瓣
切碎的新鮮香草 1 湯匙
切碎的洋蔥 2 湯匙
白葡萄酒 1 瓶（仙粉黛或霞多麗）
月桂葉 (2-3 葉)
食用油 (2 湯匙)
嘉獎：
蝦頭醬（Maggie的秘方）
蝦頭 約20個大蝦頭
姜
3杯水（隨量)
煮食參考建議:
所有海鮮洗乾淨, 有頭蝦去頭, 去蝦線
先煮蝦頭醬, 切一大塊薑, 用油起鑊, 爆香薑塊, 加入蝦頭, 爆香, 加三杯水, 水燒開後, 冚蓋慢火煮三十分鐘. 備用.
用油起鑊, 加入蒜頭, 洋蔥, 炒香, 加入番茄醬, 番茄丁, 煮滾, 加入白酒, 中火煮滾, 加入月桂葉, 香草, 蝦頭醬, 煮滾之後停火. 冚蓋焗30分鐘.
30分鐘之後再燒開, 逐一加入海鮮, 大火燒開之後十至15分鐘.
注意事項: 記得貝殼類先放, 三文魚最後放, 所需時間視乎海鮮分量, 不要煮得太熟, 要嚐味, 可加鹽. 蛋海鮮都有鹹味一般不需要加鹽.
Enjoy!
Recipe (Ingredients for 6-8 servings):
Seafood for Cioppino at any amount you like
(choose the ones you like)
Crabs
Scallops
Squids
Shrimps
Clams
Mussels
Salmon
Cioppino Soup Base
Tomato Sauce 2 can (no or low sodium)
Diced Tomato 1 can (you can use fresh roma tomato)
Garlic 4 cloves
chopped Fresh Basil 1 TBS
chopped Onion 2 TBS
White Wine 1 bottle (Zinfandel or Chardonnay)
Bay Leaves (2-3 leaves)
Cooking Oil (2 TBSP)
Give it a bonus:
Shrimp Head Sauce (Maggie's secret ingredient)
Shrimp heads
Ginger
3 cups of water (for 20 big shrimp heads)
Suggestions for cooking:
Wash all seafood, remove shrimp head, remove shrimp line
First cook the shrimp head paste, get a large piece of ginger, add oil in a wok, sauté the ginger, add the shrimp heads, sauté until fragrant, add three cups of water, after the water is boiled, cover and simmer for 30 minutes. Set aside.
Raise the wok with oil, add garlic, onion, sauté fragrant, add tomato sauce, diced tomato, bring to a boil, add white wine, bring to a boil over medium heat, add bay leaf, vanilla, shrimp head paste, bring to a boil, stop the heat. Cover it 30 minute.
Bring to a boil, add seafood one by one, and boil for ten to 15 minutes.
Note: Remember to put the shellfish first, and the salmon last. The time required depends on the amount of seafood. Don't overcook it, taste it, and add salt. But seafood has a salty taste and usually don't need to add salt.
Enjoy!
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Fish and Vegetable Stew with Saffron part 1
Fish and Vegetable Stew
saffron threads,
snapper, sole, flounder, etc 10-12 oz.,
8 oz onions,
3 oz. leeks(white only),
4 oz. celery,
5 oz. carrots,
1/2 lb. fresh tomato,
elephant garlic 1 large clove,
3 T. olive oil,
1 t. dry basil,
1T. cornstarch w/1T. water,
5 oz. zuchinni,
1 1/2 t. sea salt,
1/2 t. ground black pepper,
1/4 c. dry white wine.
3/4 qt. fish stock
Video link to part 2
Cook With Us - Instant Pot Fish Chowdaaa!!
Instant Pot Fish Chowder Recipe
Ingredients
3/4 C. Chopped Bacon
1 Medium Onion, Chopped
2 Ribs Celery, Copped
2 Cloves of Garlic
3 C. Peeled & Cubed Potatoes
4 C. Chicken broth
2 T Butter
1 Lb. Cod/Haddock - any fish that you like
1 C. Corn
1 Bay Leaf
1 Tbsp Thyme
1 Tsp. Old Bay
Salt and Pepper to taste
2 C. Heavy Cream
3 T. Flour
Using the Saute Function on the Instant Pot cook Bacon till crispy
Remove the bacon leaving the bacon fat
Add the butter onion, celery and garlic and saute approximately 3 minutes till softened.
Add seasonings
Add potatoes, corn, fish, and broth
Turn the “sauté” function off, cover and seal your Instant pot, and set manual pressure to “high” for 5 minutes.
Once your pressure cooker is done, quick release the pressure until the float valve is depressed.
Add the bacon
Whisk the flour into the cream
Then pour that mixture in the instant pot - turn back on the saute and let the soup simmer a few minutes until it thickens.
Crispy Calamari Stew!
FEATURED SEAFOOD: Calamari
FEATURED CHEF: Nico Chaize
Reknown chef and restaurant owner Nico Chaize offers this recipe in all three of his O’ahu restaurants.
Olive Oil, Onions, Fennel, and Garlic reach his stew pot first. Bay Leaves, Oregano, and Chili Pepper Flakes soon join in the mix.
Diced Tomatoes, Kalamata Olives and spices are added to the stew mix just before Chef’s deep-fried Calamari is folded into the same pot.
Fresh Basil and Fresh Parsley are the final ingredients to this recipe. This work of art is served with hot Garlic Bread!
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Vegan Mock Fish Soup/Vegan Bouillabaisse
I prepared a vegan fish soup/bouillabaisse for you using the stock of dried lobster mushrooms and fresh yellow oyster mushrooms. It is so delicious. It will fix that craving for a good fish broth/soup.
Visit my website at politifeast.com for the RECIPE
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