Supper tonight was the cioppino, base from a 16 oz jar of Trader Joe's
stuff. A roaring success at the table. For the seafood (I probably had
more than the pound they recommend), I used shrimps, scallops, tilapia,
and fake lobster (shoot me). The shrimps were frozen and cooked, so I
thawed them. The tilapia and scallops were frozen so I thawed them and
cut the tilapia into about 1x1-1/2" rectangles. The fake lobster was in
a package.

I added about 1/3 cup of Charles Shaw Cabernet (2002) and 3 frozen ice
cubes made of turkey broth. Brought the sauce to boil as instructed,
then added the fish, then the shrimps, followed quickly by the scallops.
I was about to ladle it when I remembered the fake lobster. Added that.
:-)

Ladled into flat soup plates and accompanied with Brianno's Italian
bread and mongo mixed greens salad.

Good meal. I made Rob save the 3/4 cup of sauce remaining on his plate
so he can have it again tomorrow for lunch (I'll get that freakin'
couscous thing done for supper, looks like) with the same seafoods
except the tilapia. He was all over it.

I thought it was pretty spicy. I would not wanted to have it any
spicier. I think I could taste the tannin in the wine.

Big Question: The base sauce tasted to me like a spicy marinara-type
pasta sauce. What would be so wrong with starting with some bottled
marinara and thinning it with broth and red wine? Would I be drummed
from the corps? I'm not sure I want to make the marinara sauce from
scratch (I know, it's not a big deal, but I don't feel like it next
time, OK?).

What I really want to do is eat the other half of the hoagy bun that was
the bread at the meal. With butter smeared on it. I won't.

So whaddaya think about my bottled sauce idea?
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin' wrote:

> Big Question: The base sauce tasted to me like a spicy marinara-type

> pasta sauce. What would be so wrong with starting with some bottled
> marinara and thinning it with broth and red wine? Would I be drummed

> from the corps? I'm not sure I want to make the marinara sauce from
> scratch (I know, it's not a big deal, but I don't feel like it next
> time, OK?).

> So whaddaya think about my bottled sauce idea?

Nobody is going to drum you out of anything. This is right in the
tradition. (But, sometime, you should try it from scratch and use
fresh tomatoes. It'll be a treat.) Cioppino comes from the word
ciuppin which is Genoese dialect for the local fish stew. It was
brought to San Francisco by immigrants from Genoa who were well
represented in the fresh seafood business. It caught on and spread
well beyond the Italian community and into restaurants and California
families. It's still common for volunteer fire departments, service
clubs, etc. to host cioppino feeds during Dungeness crab season. Just
like "chili", cioppino has spawned myriad and often highly esoteric
recipes. Much of which is essentially seafood cooked in tomato based
spaghetti sauce. So, of course, when bottled sauces became popular,
cioppino was a natural use. Any way this is an opportunity to post a
coupls recs.

I hate to chauvinistic, (yeah, right!) but here's a recipe from a
distant cousin,
Ernie Aviani, who had the Neptune FishGrotto which was at the Wharf on
Taylor St. before moving out on Irving in the Sunset. Ernie, like my
father, came from the islandof Brac off the Dalmatian coast. This
version of ciuppino is very similar to the "brodet" of that region.


Ernie Aviani's Ciuppino

1 onion
1 glass red wine vinegar
1 small clove garlic, chopped
salt and pepper
clams, hard shell or little neck
prawns
parsley, chopped
olive oil
celery salt
sea bass slices or other white fish
1 can solid pack tomatoes
crab
paprika
1 glass sherry wine

Slice onion and garlic and brown in olive oil. When brown, add one
glass red wine vinegar. Simmer a moment and then add clams and prawns,

all of which must be fresh. Break crab into pieces and place in pot
with
clams and prawns. Saute slowly for 10 minutes. Add slices of white
fish and continue to cook. Add can of tomatoes, salt, pepper, celery
salt, and paprika. Add sherry wine and cook until fish is done.
This will take about 20 minutes.

(From Eating Around San Francisco by Ruth Thompson and Louis
Hanges; Suttonhouse Ltd.; S.F., L.A. and N.Y., 1937.)

Here's another with better directions. I can't remember where I got
this so if any body recognizes this, please give proper credit.

Cioppino

1 carrot, finely chopped
1 stick celery, finely chopped
3/4 cup onion, finely chopped
2 cloves garlic, minced
1/2 cup olive oil
1/4 cup parsley, finely chopped
1 cup fish or clam broth
1 to 1 &1/2 lb chopped, peeled, de-seeded tomatoes
6 oz. white wine or dry sherry
3 or 4 basil leaves
1 pinch of cayenne
1 dozen clams or cockles
1 dozen mussels
1 fresh Dungeness crab
1 lb. large shrimp
1 & 1/2 lb. red snapper, sea bass or other firm fleshed fish
salt and pepper to taste


Heat the oil in your cooking pot, add the carrot and celery and soften.
Add the onion and soften, then add the garlic and parsley and cook for
a
minute. Add broth, wine, tomatoes, basil and cayenne. Bring to a simmer
and add the cockles and mussels and continue to simmer for 10 minutes.
Add the crab, which has been pulled apart and cracked, and the shrimp
and simmer for 10 more minutes. Add the fish and simmer for 10 more
minutes, add salt and pepper as desired, then serve. Accompany with
crusty French or Italian bread and a light to medium bodied red wine.
This combination of fish/seafood is common in the San Francisco area.
Other combinations can work equally well, particularly if you stick to
the part-shellfish/part-fish mix. If you use squid, add it at the last
minute and only cook it long enough to firm up. This is a very sloppy
dish to consume; if you have bibs, use them.

D.M.

In article .com>,
"D.A.Martinich" > wrote:

> Melba's Jammin' wrote:
>
> > Big Question: The base sauce tasted to me like a spicy marinara-type
>
> > pasta sauce. What would be so wrong with starting with some bottled
> > marinara and thinning it with broth and red wine? Would I be drummed
>
> > from the corps? I'm not sure I want to make the marinara sauce from
> > scratch (I know, it's not a big deal, but I don't feel like it next
> > time, OK?).
>
> > So whaddaya think about my bottled sauce idea?
>
> Nobody is going to drum you out of anything. This is right in the
> tradition. (But, sometime, you should try it from scratch and use
> fresh tomatoes. It'll be a treat.)

Yeah, yeah. I've made it from scratch. Used canned tomatoes, though,
and would again -- I'm not all that wild about fresh tomatoes for
cooking --shoot me. I used this recipe:

* Exported from MasterCook Mac *

Cioppino

Recipe By : Linda Michaluk, rec.food.cooking, 1/96
Serving Size : 6 Preparation Time :0:00
Categories : Soups Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 onion -- chopped
1 green bell pepper -- chopped
4 cloves garlic -- finely chopped
1 cup dry red wine
14 oz. can plum tomatoes -- chopped, with juice
8 oz. bottle clam juice
1/2 cup fresh parsley -- chopped
1 bay leaf
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 pound mussels
1 pound crab legs -- cut into 4" pieces
1 pound medium shrimp -- peeled and deveined
1 pound firm white fish -- cut into 1-1/2" pcs
1/4 cup chopped fresh basil
salt and pepper

Heat oil and add onion and pepper, cook till softened. Add garlic and
cook about 1 minute more. Stir in wine and bring to boil; cook for 3
minutes, then add tomatoes and juice, clam juice, parsely, bay leaf,
oregano, and red pepper flakes. Cover, leaving lid slightly ajar;
simmer stirring occasionally, until the broth is rich and thick, 20-30
minutes. Add mussels, cover and cook 2 minutes. Remove the mussels as
they open, reserving them in a large bowl. Add crab legs, return to
simmer and cook, uncovered, until the crab is heated through, about 5
minutes. Remove with tongs and reserve along with the mussels. Add
shrimp, fish, and basil; cover and simmer until the shrimp turns pink
and the fish is opaque, 2 to 3 minutes. Discard the bay leaf. Taste
anbd adjust seasonings. Return the reserved mussels and crab legs.
- - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 282 Calories; 6g Fat (22%
calories from fat); 28g Protein; 24g Carbohydrate; 136mg Cholesterol;
544mg Sodium
Food Exchanges: 1/2 Starch/Bread; 3 1/2 Lean Meat; 3 Vegetable; 1/2 Fat;
1/2 Other Carbohydrates

NOTES : If you make this your main meal and if you cut back on the fish
to vary it to your tastes, it actually serves 3, especially if your
husband thinks this is OK. (It's pretty good.)

_____


Cioppino comes from the word
> ciuppin which is Genoese dialect for the local fish stew. It was
> brought to San Francisco by immigrants from Genoa who were well
> represented in the fresh seafood business. It caught on and spread
> well beyond the Italian community and into restaurants and California
> families. It's still common for volunteer fire departments, service
> clubs, etc. to host cioppino feeds during Dungeness crab season. Just
> like "chili", cioppino has spawned myriad and often highly esoteric
> recipes. Much of which is essentially seafood cooked in tomato based
> spaghetti sauce. So, of course, when bottled sauces became popular,
> cioppino was a natural use. Any way this is an opportunity to post a
> coupls recs.
>
> I hate to chauvinistic, (yeah, right!) but here's a recipe from a
> distant cousin, Ernie Aviani, who had the Neptune FishGrotto which
> was at the Wharf on Taylor St. before moving out on Irving in the
> Sunset. Ernie, like my father, came from the islandof Brac off the
> Dalmatian coast. This version of ciuppino is very similar to the
> "brodet" of that region.

Don't know what make you chauvinistic here, Don.

> Ernie Aviani's Ciuppino
(details snipped)
> D.M.
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

"Melba's Jammin'" > wrote in message
...
> Supper tonight was the cioppino, base from a 16 oz jar of Trader Joe's
> stuff.

We had the same thing, Barb. Ran out today to get the sauce and some frozen
seafood based on all the chat about the sauce the last few days.

>
> I added about 1/3 cup of Charles Shaw Cabernet (2002) and 3 frozen ice
> cubes made of turkey broth.

I used some thawed cod, some thawed shrimp, and some thawed mixed seafood
(shrimp, scallops, and squid rings). And Shaw Merlot instead of Cabernet.
Didn't think to add any broth, but tasted the sauce and added some extra red
pepper flakes. I think it could use more garlic, too.
>
> Ladled into flat soup plates and accompanied with Brianno's Italian
> bread and mongo mixed greens salad.

Same here (not Brianno's; it was one of the "artisan" breads from
TJs...forget what they called it). I also made some green beans (mostly for
the kids, since I knew they wouldn't eat the spicy sauce...I cooked their
cod w/ lemon & butter, and they did just fine w/ it) and an ear of corn for
my toddler.
>
> Good meal. I made Rob save the 3/4 cup of sauce remaining on his plate
> so he can have it again tomorrow for lunch (I'll get that freakin'
> couscous thing done for supper, looks like) with the same seafoods
> except the tilapia. He was all over it.

Oops, I guess we're little piggies over here...Bob and I ate the whole
batch, and swiped up all our extra sauce w/ bread. That was a *huge* loaf
of bread. Or should I say, it *was* a huge loaf.
>
> I thought it was pretty spicy. I would not wanted to have it any
> spicier. I think I could taste the tannin in the wine.

I didn't like the celery so much; would have liked some fennel flavor,
though.
>
> Big Question: The base sauce tasted to me like a spicy marinara-type
> pasta sauce. What would be so wrong with starting with some bottled
> marinara and thinning it with broth and red wine?

Nothing! I asked myself the same question. I would choose a chunky
marinara, or else I'd add some canned tomatoes.

> Would I be drummed from the corps?

Anybody else might be, but not you, Barb. :-)

>I'm not sure I want to make the marinara sauce from
> scratch (I know, it's not a big deal, but I don't feel like it next
> time, OK?).
>
Yeah, the great thing about this meal was how quick and easy it was, besides
being tasty. I used to make something like this from scratch (yeah, that
was 3 kids ago!),...sauteed onions and peppers and boatloads of garlic,
added tomatoes in juice, seasoned w/ herbs and red pepper flakes and
simmered until a bit thick...then added shrimp and chopped zucchini and
simmered for a few minutes. (Now I would add some fennel and replace the
zuke w/ cod or some other chunky white fish...and I'd add some wine). Still
easy to do, but a little more labor intensive.

I think the marinara would be fine. Is it Barilla that makes a marinara
with burgundy? Whoever makes that -- it's pretty good as a base for stuff
like this.

Chris

Sounds so good, Barb, that I added cioppino sauce to my list for Trader
Joe's tomorrow. Thanks for the info.
(I've been waiting for someone else to ask, but---"mongo" ??--which you
have been using quite a bit.? Just means "very big"? or "tastes
great"?)
Nancree

On 2005-03-26, Melba's Jammin' > wrote:

> I thought it was pretty spicy. I would not wanted to have it any
> spicier. I think I could taste the tannin in the wine.


Told you so. The merlot would'a been better. Next time, 1/4 C or
less. The turkey stock shoulda been clam or fish stock.

As for the Cioppino scratch recipe, looks like a good 'un. Did I see
basil?

Keep workin' on it, barbz. You'll get what you want eventually.

nb

In article >, notbob
> wrote:

> On 2005-03-26, Melba's Jammin' > wrote:
>
> > I thought it was pretty spicy. I would not wanted to have it any
> > spicier. I think I could taste the tannin in the wine.
>
>
> Told you so. The merlot would'a been better.

Yeah, well, if there'd been a bottle of merlot OPEN. . .

> Next time, 1/4 C or less.

OK -- I was flying blind on the quantity.

The turkey stock shoulda been clam or fish stock.

Yeah, well, what I HAVE is turkey broth in frozen ice cube form.

> As for the Cioppino scratch recipe, looks like a good 'un. Did I see
> basil?

Dunno. Did you?

> Keep workin' on it, barbz. You'll get what you want eventually.

> nb

Ppfftt!, what I *want* is more of the TJ stuff. I have no desire to
make *perfect* cioppino -- *good enough* is good enough. :-) So maybe
I should get a bottle of clam juice for such occasions? (And then I'll
not make it for aother 15 years and I'll wind up pitching the clam
juice.)
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article . com>,
"nancree" > wrote:

> Sounds so good, Barb, that I added cioppino sauce to my list for Trader
> Joe's tomorrow. Thanks for the info.
> (I've been waiting for someone else to ask, but---"mongo" ??--which you
> have been using quite a bit.? Just means "very big"? or "tastes
> great"?)
> Nancree
>

Humongous. Mongo. Very big. Unless you're from the West Indies and
are talking about Shankar's favorite fruit.
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article <SW41e.10596$uw6.4149@trnddc06>, "Chris Neidecker"
> wrote:

> "Melba's Jammin'" > wrote in message
> ...

> Didn't think to add any broth, but tasted the sauce and added some
> extra red pepper flakes. I think it could use more garlic, too.

YMMV -- and clearly it does. :-)


> > Good meal. I made Rob save the 3/4 cup of sauce remaining on his plate
> > so he can have it again tomorrow for lunch (I'll get that freakin'
> > couscous thing done for supper, looks like) with the same seafoods
> > except the tilapia. He was all over it.
>
> Oops, I guess we're little piggies over here...Bob and I ate the
> whole batch, and swiped up all our extra sauce w/ bread. That was a
> *huge* loaf of bread. Or should I say, it *was* a huge loaf.

Oh, we could easily have eaten it all but I have him The Look and A
Strong Recommendation to save that last sauce for lunch tomorrow.


> > I thought it was pretty spicy. I would not wanted to have it any
> > spicier. I think I could taste the tannin in the wine.
>
> I didn't like the celery so much; would have liked some fennel
> flavor, though.

Didn't notice celery and I don't want licorice in my cioppino. "-)
> >
> > Big Question: The base sauce tasted to me like a spicy marinara-type
> > pasta sauce. What would be so wrong with starting with some bottled
> > marinara and thinning it with broth and red wine?
>
> Nothing! I asked myself the same question. I would choose a chunky
> marinara, or else I'd add some canned tomatoes.

See, now I'm thinking very much more broth-y -- liquid. I had some in
Scottsdale like that several years ago and remember it fondly. I'd
prefer minimal chunks of "stuff" and brothy sauce.
>
> > Would I be drummed from the corps?
>
> Anybody else might be, but not you, Barb. :-)

It's because I'm cuter than anybody else. (*^:^*) That's why Mom
always liked me best.
>
> >I'm not sure I want to make the marinara sauce from
> > scratch (I know, it's not a big deal, but I don't feel like it next
> > time, OK?).

> I think the marinara would be fine. Is it Barilla that makes a
> marinara with burgundy? Whoever makes that -- it's pretty good as a
> base for stuff like this.

> Chris

Your assignment is to research the particulars and report back before
nightfall! Private!!
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Not that I'm an expert on cioppino, but I wondered at DA Martinich's
admittedly authentic sounding SF recipes. By my count, the mussels get
cooked for 30 minutes. Barb's recipe makes more sense - take the
shellfish out after it has cooked, cook the soup longer, then add more
seafood back in to cook or warm through. I wouldn't want to eat a
mussel that had been cooked for 30 minutes. Unless I'm missing
something about the recipe there.

Leila

On 2005-03-26, Melba's Jammin' > wrote:
>
> Yeah, well, what I HAVE is turkey broth in frozen ice cube form.

Get some Knorr fish stock cubes. Instant dashi (Japanese bonito soup
base) is also handy to have around. I think Penzey's also has fish
bullion cubes.


> I should get a bottle of clam juice for such occasions? (And then I'll
> not make it for aother 15 years and I'll wind up pitching the clam
> juice.)

Use it in your next batch of borscht.

nb --diving for cover

notbob wrote:
>
> Use it in your next batch of borscht.
>
> nb --diving for cover

Borshch (alternate spelling) is so good that all the nay-saying from
Minnesota has no effect on its well-deserved popularity. The recipe
below is from a slavic culture ng, posted there by a 'Joe Dusek.'

"Besides having a slightly tart flavor, borshch also tastes of salt,
pepper, dill, and garlic, according to the discretion of the cook. A
good borshch should retain its deep red color; the ingredients should
not be cooked to a mush, but should retain their texture. One way to
guarantee this is to bake the beets in the oven until they are tender,
remove their skins, chop them, and then add to the soup near the end
of the cooking.

"This recipe comes from the book Traditional Ukrainian Cooking by
Savella Stechishin.

1 1/2 pounds soup meat with bone
10 to 12 cups cold water
1 teaspoon salt
1 medium onion, chopped
2 medium beets, cut in thin strips*
1 medium carrot, cut in thin strips
1 medium potato, diced
1/2 cup thinly sliced celery
1/2 cup diced string beans or cooked white beans
2 to 3 cups shredded cabbage
3/4 cup strained tomatoes or tomato juice
1/2 clove garlic, crushed, if desired
1 tablespoon flour
beet kvas or lemon juice
salt and pepper
chopped dill
1/2 cup sour cream

"Cover the meat with the cold water, add the salt, bring slowly to the
boiling point, then skim. Cover and simmer for 1 1/2 hours. (It's a
good idea to cook meat one day before adding vegetables, to allow
broth to cool. Then skim off fat before adding vegetables). Add the
onion and beets; cook 10 to 15 minutes or until the beets are almost
done. If young beets are used, cook them together with the other
vegetables. Add the carrot, potato, celery, and string beans;
continue cooking for about 10 minutes. When cooked white beans are
used, they should be added after the cabbage is cooked to retain their
white color. Finally put in the cabbage and cook until it is tender.
Do not overcook. Stir in the tomatoes or tomato juice and the crushed
garlic.

"Blend the flour with 3 tablespoons of cold water, spoon into it some
soup liquid, and then stir into the BORSHCH. If a thickened BORSHCH
is not desired, omit the flour.

"Add a small quantity of the beet kvas or lemon juice or any other mild

acid commonly used in BORSHCH, taking care not to use too much.
Season to taste with salt and pepper and bring to the boiling point.
Flavor it with the chopped dill.

"Just before serving, add a dollop of sour cream."

It's possible to love both jam and borshch. :-) -aem

On 2005-03-26, aem > wrote:

> Borshch (alternate spelling) is so good that all the nay-saying from
> Minnesota has no effect on its well-deserved popularity.....

No problem, here. I love beets. This looks like a good'un and is
now in my files. I'll give it a go after I finish up my batch
of minestrone. thnx, aem.

nb

Melba's Jammin' > wrote:

> Humongous. Mongo. Very big. Unless you're from the West Indies and
> are talking about Shankar's favorite fruit.

West Indies? Shankar? Slept though your geography lessons, eh,
Queenie? ;-)

Bubba

> Big Question: The base sauce tasted to me like a spicy marinara-type

> pasta sauce. What would be so wrong with starting with some bottled
> marinara and thinning it with broth and red wine? Would I be drummed

> from the corps? I'm not sure I want to make the marinara sauce from
> scratch (I know, it's not a big deal, but I don't feel like it next
> time, OK?).
>
> > --
> -Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
> "I read recipes the way I read science fiction: I get to the end and

> say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
> performance at New York, New York, January 10, 2005.


Hey, Barb,

I've done the reverse...have been using the cioppino sauce instead of
Marinara sauce for several years. It seems to have a nice "kick" to it
that marinara sauce lacks. At one time, TJ's only carried the sauce
around the holidays and I had to stock up then...and never seemed to
buy enough to last throughout the year. I was soooo happy when they
started carrying it all the time.

However you use it...this is goooooood stuff!

jillie
Roseville, CA

In article .com>,
"aem" > wrote:

> It's possible to love both jam and borshch. :-) -aem

I'm sure it is. Lots of seemingly normal people harbor secret
perversions.
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >,
(Victor Sack) wrote:

> Melba's Jammin' > wrote:
>
> > Humongous. Mongo. Very big. Unless you're from the West Indies and
> > are talking about Shankar's favorite fruit.
>
> West Indies? Shankar? Slept though your geography lessons, eh,
> Queenie? ;-)
>
> Bubba

NO, Dufus Boy! I know Shankar's not from the WEST Indies. It's that
Jamaican thang -- "Hey, mon." Man-Mon; Mango-Mongo. GET IT??? Jeez,
some people's children!
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Leila wrote:
> Not that I'm an expert on cioppino, but I wondered at DA Martinich's
> admittedly authentic sounding SF recipes. By my count, the mussels
get
> cooked for 30 minutes. Barb's recipe makes more sense - take the
> shellfish out after it has cooked, cook the soup longer, then add
more
> seafood back in to cook or warm through. I wouldn't want to eat a
> mussel that had been cooked for 30 minutes. Unless I'm missing
> something about the recipe there.

The longer cooking of the mussels makes for a richer broth. A
sacrifice I'm willing to make.

D.M.

On 26 Mar 2005 17:40:02 -0800, "D.A.Martinich" > wrote:

>Leila wrote:
>> Not that I'm an expert on cioppino, but I wondered at DA Martinich's
>> admittedly authentic sounding SF recipes. By my count, the mussels
>get
>> cooked for 30 minutes. Barb's recipe makes more sense - take the
>> shellfish out after it has cooked, cook the soup longer, then add
>more
>> seafood back in to cook or warm through. I wouldn't want to eat a
>> mussel that had been cooked for 30 minutes. Unless I'm missing
>> something about the recipe there.
>
>The longer cooking of the mussels makes for a richer broth. A
>sacrifice I'm willing to make.
>
I am sure thay have given their all. I would keep them i a mesh bag so
I could remove them after that. The soup would be much improved.

Of course you could put some new mussels in, to open just as you
serve. (wicked grin) You don't have to tell anybody.



Rodney Myrvaagnes NYC J36 Gjo/a


"Accordions don't play 'Lady of Spain.' People play 'Lady of Spain."