HOW TO COOK FROZEN OYSTERS ON THE HALF SHELL RECIPES

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CIOPPINO RECIPE - EPICURIOUS



Cioppino Recipe - Epicurious image

_San Francisco–Style Seafood Stew_

Provided by EPICURIOUS.COM

Total Time 1 1/2 hr

Cook Time 45 min

Yield Makes 6 servings

Number Of Ingredients 23

4 large garlic cloves, minced
2 medium onions, finely chopped
1 Turkish bay leaf or 1/2 California bay leaf
1 teaspoon dried oregano, crumbled
1 teaspoon dried hot red pepper flakes
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup olive oil
1 green bell pepper, cut into 1/4-inch dice
2 tablespoons tomato paste
1 1/2 cups dry red wine
1 (28- to 32-ounces) can whole plum tomatoes, drained, reserving juice, and chopped
1 cup bottled clam juice
1 cup chicken broth
1 (1-pound) king crab leg, thawed if frozen
18 small (2-inch) hard-shelled clams (1 1/2 pound) such as littlenecks, scrubbed
1 pound skinless red snapper or halibut fillets, cut into 1 1/2-inch pieces
1 pound large shrimp (16 to 20), shelled (tails and bottom segment of shells left intact) and deveined
3/4 pound sea scallops, tough muscle removed from side of each if necessary
1/4 cup finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh basil
Garnish: shredded fresh basil leaves and small whole leaves
Accompaniment: focaccia or sourdough bread

Steps:

  • Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper.
  • While stew is simmering, hack crab leg through shell into 2- to 3-inch pieces with a large heavy knife. Add crab pieces and clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.) Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf, then return clams to pot and gently stir in parsley and basil.
  • Serve cioppino immediately in large soup bowls.

CIOPPINO RECIPE - EPICURIOUS



Cioppino Recipe - Epicurious image

_San Francisco–Style Seafood Stew_

Provided by EPICURIOUS.COM

Total Time 1 1/2 hr

Cook Time 45 min

Yield Makes 6 servings

Number Of Ingredients 23

4 large garlic cloves, minced
2 medium onions, finely chopped
1 Turkish bay leaf or 1/2 California bay leaf
1 teaspoon dried oregano, crumbled
1 teaspoon dried hot red pepper flakes
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup olive oil
1 green bell pepper, cut into 1/4-inch dice
2 tablespoons tomato paste
1 1/2 cups dry red wine
1 (28- to 32-ounces) can whole plum tomatoes, drained, reserving juice, and chopped
1 cup bottled clam juice
1 cup chicken broth
1 (1-pound) king crab leg, thawed if frozen
18 small (2-inch) hard-shelled clams (1 1/2 pound) such as littlenecks, scrubbed
1 pound skinless red snapper or halibut fillets, cut into 1 1/2-inch pieces
1 pound large shrimp (16 to 20), shelled (tails and bottom segment of shells left intact) and deveined
3/4 pound sea scallops, tough muscle removed from side of each if necessary
1/4 cup finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh basil
Garnish: shredded fresh basil leaves and small whole leaves
Accompaniment: focaccia or sourdough bread

Steps:

  • Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper.
  • While stew is simmering, hack crab leg through shell into 2- to 3-inch pieces with a large heavy knife. Add crab pieces and clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.) Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf, then return clams to pot and gently stir in parsley and basil.
  • Serve cioppino immediately in large soup bowls.

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Nov 24, 2021 · Lemon half to spear on the rostrum above the eyes* Rockweed to add flavor or 1/4 cup of water; Cook at the highest setting of the microwave, this will vary. Microwaving lobster instructions: Place lobster in the microwave-safe freezer bag with ¼ cup of water. Place the lemon half …
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OYSTER STEW RECIPE | ALLRECIPES
Buy oysters in the shell even if you never opened one, as you can pop them in the microwave for 1 1/2 minutes to loosen them up, and then use a paring knife to cut the meat from the shell. This is oyster season (R months) and 2 dozen oysters …
From allrecipes.com
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Mussels are a good ingredient to know how to cook – they have the luxury factor of seafood but at a fraction of the price of clams or scallops. They belong to the bivalve family of shellfish, which means they have a hinged shell that opens like oysters…
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Lobsters can be boiled, poached, grilled, or barbecued. For further information, click on the 'How to Store & Cook Live Lobsters' tab above. Ingredients: Common or European Lobsters (crustaceans). National Lobster Hatchery At Simply Oysters, we are proud to sponsor the National Lobster …
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Lay oysters in their half shells out on a large roasting pan in a single layer (you can use rock salt or a sheet of crumpled foil to steady them). Place a tablespoon of bacon bell pepper mix on top of oysters and a tablespoon of the casino butter mixture on top of each oyster. Bake oysters …
From danielplan.com
See details


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Oct 15, 2011 · Recipes for short paste ("short" in this case means butter) and puff paste enter cookbooks at this time. 17th century English cook books and reveal several recipes for pie crust and puff paste, all of varying thickness, taste and purpose. Robert May's The Accomplisht Cook [1685] listed fourteen separate recipes …
From foodtimeline.org
See details


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