How To make Nantucket Cioppino
1 ts Olive oil
1 lb Carrots, peeled and coarsley
-chopped 3 c Coarsely chopped onion
3 c Coarsely chopped green
-bell pepper 3 tb Finely chopped garlic
1 1/2 lb Mushrooms, sliced
8 c Peeled and coarsely chopped
****OR**** (see next line) 2 ea 28 oz cans plum tomatoes
-with basil, chopped 1 ea 6-oz can tomato paste
2 c Dry red wine **OR** 1 c each
-dry red and marsala 3 c Beef broth
1 Lemon, thinly sliced
1 1/2 c Finely chopped fresh
-italian parsley 1/4 c Shredded fresh basil
1 tb Dried oregano
Salt and pepper 1 lb Swordfish, cut in 2" pieces
3 ea Lobsters, about 1 1/2 lb.
-each, cut into pieces 24 Hard-shell clams, scrubbed
1 lb Mussels, scrubbed and
-debearded 1 1/2 lb Cod, cut in 2" pieces
1 lb Large shrimp, shelled
-and deveined In a very large kettle, heat the oil over medium heat. Add the carrot, onion, pepper, garlic and cook, stirring occasionally, for 10 minutes. Add the mushrooms, tomatowith juices, tomato paste, wine, broth, lemon slices, 1 cup of the parsley, basil, oregano, and salt and pepper to taste. Bring to a boil, reduce heat and simmer for 20-25 minutes. Add the swordfish and lobster and simmer, covered, for 15 minutes. Add the clams, mussels, cod, and shrimp and simmer, covered, for 10 more minutes, or until the clams and mussels have opened and the fish is cooked. Serve the cioppino in large bowls, sprinkle with the remaining parsley.
How To make Nantucket Cioppino's Videos
Nathan Turner's I Love California
BUY
Nathan Turner's I Love California: Live, Eat, and Entertain the West Coast Way
Designer Nathan Turner’s style is synonymous with the easy glam of California living. His first book introduced readers to his casual American style and chic design sense. Now, he has written a love letter to his home state in I Love California. This book is a journey up and down Highway 1 that takes readers from the redwoods of northern San Francisco, to the mountains of the Sierra Nevada, to the beaches of Southern California. Simple recipes and tips for entertaining are featured alongside never-before-seen interiors. Lavish photographs capture the homes, people, and food of each unique location in glorious, sun-drenched detail. This book even includes Turner’s signature recipes for California comfort food, like his family’s Cioppino, Marinated Tri-tip Steak, Mexican Chocolate Cake, and more.
More than just a design book, I Love California will appeal to all readers—whether they’re entertaining friends and dining with family, or just wishing to visit the sun-dappled coast. As Nathan says, “The recipes and decor here are inspired by my home state, but really it’s a state of mind.” Now, you can create this dreamy California lifestyle anywhere.
Enjoy La Cigale's Fra Diablo Cioppino on National Hot Sauce Day | Tabañero Hot Sauce
This National Hot Sauce Day recipe from La Cigale in Delray Beach is a hot sauce lover's dream. ???? Save this video for your spicy celebrations on January 22nd!
Here is the full recipe so you can try it yourself:
In olive oil, sautee garlic, fennel, onions, and red peppers. Add salt and pepper to taste.
Add in all your seafood – Nantucket Bay Scallops, calamari, shrimp, mussels, clams, and Mahi Mahi. Simmer until the mussels and clams open.
Then add a touch of Pernod liquor, white wine, fish stock, and parsley.
Add Tabañero Spicy Agave & Extra Hot sauce to your liking.
Serve with a toasted garlic french baguette!
Bay Scallops Scampi with Cooking With Greens
cookingwithgreensfamily.com
patreon.com/cookingwithgreens
Ina Garten's Baked Cod with Garlic and Herb Ritz Crumbs | Barefoot Contessa | Food Network
Ina tops this flaky baked fish with buttery cracker crumbs, crispy panko, parsley and plenty of garlic!
Subscribe to #discoveryplus to stream more of #BarefootContessa:
Get the recipe ▶
Subscribe to Food Network ▶
Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Baked Cod with Garlic And Herb Ritz Crumbs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 30 min
Active: 15 min
Yield: 4 servings
Ingredients
Good olive oil
4 center-cut boneless, skinless cod fillets (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
1/2 cup Ritz cracker crumbs (15 crackers; see Cook's Note)
1/3 cup panko (Japanese bread flakes)
2 tablespoons minced fresh parsley
2 teaspoons minced garlic (2 cloves)
1 teaspoon grated lemon zest
3 tablespoons unsalted butter, melted
1/4 cup dry white wine, such as Pinot Grigio
2 tablespoons freshly squeezed lemon juice
Lemon wedges, for serving
Directions
Preheat the oven to 400 degrees F.
Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don’t worry if some crumbs get into the sauce!)
Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.
Cook’s Note
To make the crumbs, crush the Ritz crackers into the bowl of a food processor fitted with the steel blade and process until finely ground.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#InaGarten #BarefootContessa #FoodNetwork #BakedCod
Ina Garten's Baked Cod with Garlic And Herb Ritz Crumbs | Barefoot Contessa | Food Network
Hank's Fish&Chips Lesson
In this episode of Hank Huckle's Culinary Adventures, Hank gets a fish frying lesson from the folks at the Woodhouse Fish Company.
You can read all about the recipe here:
Stephanie Tantillo: Carmine's Eggplant Parmigiana
CBS2's Stephanie Tantillo heads over to Carmine's to learn about how it makes its eggplant parmigiana, as well as more about the event the New Taste of the Upper West Side.