Double Delight @ Dana Pt 12/11

[forefrazier]

Nice butt's......Out by the point or near the river mouth in the shallows? Also...the date of your report happens in the future (12/11?)

[Stoneale]

Looks tasty.. how about sharing that recipe? Here is a Cioppino recipe which looks good:

Cioppino Recipe
INGREDIENTS
Seafood
3 pounds halibut, sea bass, or other firm white fish, cut into inch-long cubes
1 large (2 lb or more) cooked Dungeness crab (hard shell) or a cooked lobster
1 pound (or more) of large shrimp
2 pounds little neck clams, mussels, or oysters or all three
Sauce
1/2 cup olive oil
1 1/2 cups chopped onion (1 large onion)
1 cup chopped green bell pepper (1 large green bell pepper)
3 coves garlic, minced
1 teaspoon salt
1 28 ounce can tomatoes
Broth from the mollusks
2 cups red wine
2 cups tomato juice
2 cups fish or shellfish stock
An herb bouquet of bay leaf, parsley, and basil wrapped in a layer of cheesecloth and secured with kitchen string
Salt and pepper to taste
1/2 cup minced parsley for garnish
Optional seasonings: a dash of Tabasco sauce and or Worcestershire sauce
METHOD
1 Steam mollusks (clams, mussels, oysters) in a small amount of water (about a cup) until they just open. Set aside. Strain and reserve the cooking broth.
2 If using crab, removed the crab legs from the body and use a nut cracker to crack the shells so that the meat can be easily removed once it is served (leave the meat in the shell). Break the body in half, and then cut each half again into either halves or thirds. Keep the top shell of the crab for making stock.
If you are using lobster, cut the tail in pieces and reserve the body and legs for making stock.
Note you can use prepared fish or shellfish stock, or you can make your own. If you are not making your own stock, you can discard the crab top shell or lobster body. If prepared shellfish stock is not available, I would combine some prepared fish stock (available at many markets, including Trader Joe's) with clam juice.
3 Split the shrimp shells down the back and remove the black vein. (See how to peel and devein shrimp.) I found the easiest way to do this, without removing the shell, is to lay the shrimp on its side and insert a small knife into the large end of the shrimp, with the blade pointing outward from the back (away from the shrimp and your hands). Once you have split the shrimp shells, you can turn the knife toward the shrimp, and cut in a little to find the black vein. Pull out the vein as much as you can. You can probably also use a pair of kitchen scissors to cut the backs of the shrimp.
Alternatively, you can shell the shrimps and devein them. Shell-on imparts more flavor; shell-off is easier to eat.
4 In a deep 8-quart covered pot, sauté onions and green pepper on medium heat in olive oil until soft. Add the garlic, sauté 1 minute more. Add tomatoes, broth from the mollusks, red wine, tomato juice, fish or shellfish stock, the herb bouquet, and salt and pepper to taste. Bring to a simmer and cook, uncovered, for 20 minutes. Remove herb bouquet. Taste and correct seasoning.
5 Add the fish and cook, covered, until the fish is just cooked through, about 3 to 5 minutes. Add the steamed mollusks, crabmeat, and shrimp. Heat just until shrimp are cooked (just 2-3 minutes, until they are bright pink). Do not overcook.
6 Serve in large bowls, shells included. Sprinkle with minced parsley. Serve with crusty French or Italian bread and a robust red wine. Have plenty of napkins available, a few extra bowls for the shells, and nut crackers and tiny forks for the crab.
Serves 8.

Source:
http://simplyrecipes.com/recipes/cioppino/

[Vikingj]

The beauty of making cioppino is that recipes are quite variable and it always turns out delicious! When I was in college I went to a party where the host had prepared a huge pot of tomato base/fish stock and each person brought some sort of seafood. We didn’t worry about variety or measuring proportions and just dumped anything/everything into the pot- fish, squid, shellfish, bivalves, etc. Since then (40 yrs ago!) I have tried many variations and now I don’t worry about recipes- I just start with the basics and add/substitute/delete what I have or feel like at the time. It’s hard to go wrong.
Using above recipe as a bases, I would adjust it with the follow: if bivalves are expensive or unavailable I’ll use frozen scallops; I’m too lazy to make broth from scraps of fish/lobster/clam so I will use chicken broth; use Spanish (green) onion as well as regular onion, add chopped celery with green tops and fresh parsley (be sure to sauté all veggies until soft); substitute beer for wine (cheaper and I like the flavor better); must use good olive oil and fresh garlic (paste/dry garlic doesn’t make it); may use V-8 instead of tomato juice; throw the following spices directly into the mix- OREGANO, bay leaf, parsley, basil, and ? (“herb bouquets” are for sissies!), I omit the bell peppers. And now for my secret ingredients, ¼ - ½ lb of medium crisp, fried bacon cut into small pieces. Weird? yea, but try it! Experiment and don’t be afraid to try different combinations. Enjoy!
PS - Wrong Fri -date was 12/4 at Doho

[h2ofishfo]

Originally Posted by [FONT=Times New Roman

. And now for my secret ingredients, ¼ - ½ lb of medium crisp, fried bacon cut into small pieces. Weird? yea, but try it! Experiment and don’t be afraid to try different combinations. Enjoy![/FONT]

SORRY BRO THAT IS NO SECRET WHEN HAVE U EVER HEARD BACON MADE SOMETHING TASTE WORSE......HUH NEVER! QUOTING JIM GAFFIGAN "BAAAAAAAACON!!"

[bentrod1]

Thanks for sharing the recipes - for now I'll have to practice on store bought seafood .