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SCROLL DOWN FOR NEW RECIPES. ENJOY!
Snapper Vera Cruz
7 servings
40 minutes (20 minute prep time)
2 lbs Snapper or Rock Cod 1 medium onion, chopped
2 cloves garlic, minced 1 cup canned diced tomatoes with juice
2 ounces chopped green chilies, to taste (canned o.k.)
2 tablespoons cilantro, chopped
2 tablespoons capers, drained
Salt to taste, pepper to taste, paprika to taste, sweet Hungarian or smokey.
Preheat Oven to 400 F
Sauté onion 5 minutes in Olive Oil until soft, add garlic and cook 1 more minute.
Stir in tomatoes, chilies and cilantro and cook about 10 minutes until thickened.
Arrange fillets in baking dish, sprinkle with salt, pepper, paprika and cover with sauce.
Top with capers and cover with foil.
Bake 20 minutes.
SEAFOOD STEW
CIOPPINO
6 servings
1-1/4 hours (30 min prep)
2 cups onions, chopped 1/2 cup green peppers, chopped
6 cloves garlic, minced 1/2 cup olive oil
1 (35 oz.) can tomatoes with basil
1 (16 oz.) tomato paste 2 cups red wine
1 lemon thinly sliced 1 cup parsley, chopped
1 teaspoon basil 1 teaspoon oregano
1 teaspoon salt
fresh ground black pepper
1-1/2 lbs boned sea bass or cod, cut in 2 inch pieces
3 (1-1/2 lb) Lobster or 3 (1-2 lb) Dungeness Crab ( from Merino's )
1 lb shrimp, shelled, cleaned
12 hard-shell clams, scrubbed 24 mussels, scrubbed
Garlic Bread
Sauté onion, green pepper and garlic in olive oil in large pot.
Add tomato's, tomato paste, wine, lemon, one half cup of the parsley and all the seasoning.
Bring to boil and simmer 20 minutes.
Add the fish, Lobster/Crab and shrimp and simmer, covered 15 minutes.
Add clams and mussels and simmer another 10 minutes more or until the clams and mussels open.
Sprinkle remaining parsley on top.
Serve in soup plates from the pot it was cooked in.
A nice touch is a piece of garlic bread in each soup plate as a blotter.
Have plenty of bread to pass.