BODEGRA RECIPES

FISH CHOWDER RECIPE | ALLRECIPES

Fish Chowder Recipe | Allrecipes image

The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!

Provided by AMYTHE

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 14

Ingredients

2 tablespoons butter
2 cups chopped onion
4 fresh mushrooms, sliced
1 stalk celery, chopped
4 cups chicken stock
4 cups diced potatoes
2 pounds cod, diced into 1/2 inch cubes
1 cup clam juice
½ cup all-purpose flour
? teaspoon Old Bay Seasoning TM, or to taste
salt to taste
ground black pepper to taste
2 (12 fluid ounce) cans evaporated milk
¼ cup cooked crumbled bacon

Steps:

In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
Add chicken stock and potatoes; simmer for 10 minutes.
Add fish, and simmer another 10 minutes.
Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.

Nutrition Facts : Calories 386.1 calories, CarbohydrateContent 33.8 g, CholesterolContent 83.5 mg, FatContent 13.6 g, FiberContent 2.8 g, ProteinContent 31.9 g, SaturatedFatContent 7.2 g, SodiumContent 748 mg, SugarContent 12.3 g

STEAK MODIGA RECIPE - FOOD.COM

Steak Modiga Recipe - Food.com image

Fabulous steak recipe that my father copied from a local Italian place that is an institution in St. Louis. This recipe is rich, but I promise you will love it. Cook time does not include steak cooking, as everyone likes theirs (at least in our family) to varying degrees of doneness. If you live in St. Louis and like provelone cheese, use that here. For the wine, use a fuller one like Chardonnay; Pinot Grisio and Blancos tend to be too light.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 thick filet mignon steaks or 4 New York strip steaks, trimmed
1 cup Italian breadcrumbs
4 slices provolone cheese
3 tablespoons butter
1 garlic clove, minced
1 tablespoon flour
1 1/2 cups chicken stock (use homemade or good quality store bought)
1/2 cup full bodied white wine, like Chardonnay
1 lemon, juice of

Steps:

Steak.
Lightly bread the steaks with the breadcrumbs.
Preheat the grill/oven to very hot or broiling.
Sear the steaks on each side for about 2 minutess, then lower the temperature to cook all the way through to your desired doneness.
Melt the cheese on top while still on the grill/in the oven.
Sauce.
Melt butter in a skillet.
Add garlic and saute for 3-4 minutes.
Add flour and stir. Let cook a minute to get rid of the raw taste.
Whisk in the broth and wine and let it come to a boil.
If the sauce is too thick, add more broth. If too thin for you, add a bit of flour.
Squeeze in the lemon just before serving.
Spoon sauce over steaks and enjoy.
This is great with some baked potatoes and fresh green beans or asparagus.

Nutrition Facts : Calories 356.9, FatContent 18.9, SaturatedFatContent 11, CholesterolContent 45.2, SodiumContent 979.5, CarbohydrateContent 27.7, FiberContent 1.6, SugarContent 3.9, ProteinContent 14.1

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