We'd like to wish you and yours
wonderful holiday 2009 season.
We're here, with an abundant variety
of local seafood as well as specialties
such as sturgeon caviar
available for your celebrations.
From line-caught Bolinas black cod to Tomales Bay mussels and oysters, there is an abundance of local, sustainably caught and raised seafood at the store.
Our house-made fish stock is freshly
frozen and ready to serve as a base for all sorts of flavorful
soups and stews such as Cioppino recipe below.
Happy New Year!
Mussels simply steamed in white wine are delicious, but are even
better if the liquid they are to be steamed in is first seasoned. Measurement is of little import; rather the dish should reflect how the cook feels on a particular day. Some days need more wine, some days less, add a little sliced fennel bulb or try steeping Thai basil, ginger and lemongrass in water and white wine before adding the mussels to steam. Start with a heavy bottomed pot that has a tight fitting cover, sauté any style of seasoning and aromatics to bring out the flavor, then add an inch of liquid, steam the mussels open and serve them with their broth and good rustic bread or over pasta, couscous or rice.
First created by Italian fishermen on Meiggs Wharf in San Francisco, now known as Fishermen's Wharf, cioppino probably owes its origins to Liguria's humble fish stew Ciuppin, made with tomato, garlic, onions, and anchovies eaten as soup thickened with stale bread. Unlike most fish stews, tradition dictates a hardy red wine be used in cioppino.
- ½ cup olive oil
- 6-8 cloves garlic, minced
- 1 Fennel bulb, cored, trimmed and sliced
- ½ cup minced parsley
- 2 cups red wine
- 2 cups fish stock (available freshly frozen at the store)
- 4 cups roma tomatoes, peeled, seeded and minced
- Salt and Red pepper flakes to taste
- 2 pounds littleneck or manila clams
- 1 pound mussels
- 1 pound of local whitefish such as ling cod or rockfish, cut into bite sized pieces
- 2 large Dungeness crabs, cleaned and cracked
- Zest of ½ orange, finely minced
In a heavy bottom 12 qt sauce pot sauté the garlic and fennel over medium heat for 2 minutes, add ½ the parsley and cook for 1 more minute.
Add red wine and fish stock and reduce by ½. Add the tomatoes and cook for 10-15 minutes over a lively fire.
While the cioppino sauce cooks, in another covered pot bring a cup and a half of water to the boil and steam open first the clams then the mussels.
Add broth from steaming the clams and mussels, about 1-2 cups, to the cooking cioppino sauce.
Add the fish, cracked crab, clams and mussels to the cioppino and simmer for 3 or 4 minutes until the fish is cooked and everything else is warmed through.
Serve in 6 large bowls and garnish with the minced orange zest and the rest of the minced parsley.
excerpt from Fish Forever by Paul Johnson