To fuck or to cook?

[1436]

Originally Posted by Hank Chinaski

he overcomplicates shit?

No doubt.

http://www.philsfishmarket.com/

[Greedy,Greedy,Greedy]

Originally Posted by bold_n_brazen

And you can't get laid??

FBetties, he's your little secret right now. But you know we're going to change that.

[Adder]

Originally Posted by 1436

No doubt.

http://www.philsfishmarket.com/

I did steal the technique from a tv show, but I'm not sure it was that one.

[taxwonk]

Originally Posted by Adder

Delicious:

2-3 tbs olive oil
1 medium to large onion, chopped (fine or course, your choice)
2-3 cloves garlic, diced
assorted other chopped aromatics of your choice (celery is good, carrots, bell pepper, etc.)
1 tin anchovies
1 tbs tomato paste
cayenne pepper to taste
white wine
28 oz can tomatoes (or fresh if you're a purist and have more time)
fresh herbs of your choice (basil is good, but I never say no to thyme, rosemary and dill)
a few cups chicken stock or water
.5 oily fish (I like grouper), cut into manageable pieces
1 lbs clams/mussels
.5 peeled and deveined shrimp
.5 sea scallops

In a large pot, saute the onions and aromatics in the olive oil, seasoned with a little salt and pepper, until soft. Add garlic, anchovies and tomatoes paste of a minute or two more, stirring to break down the anchovies (they should be unidentifiable in the end product). Deglaze with a cup or so of white wine. Add cayenne, tomatoes, herbs and stock. Simmer on low for 30-60 minutes or until tomatoes break down.

When the broth has reached the desired state, heat another tbs of olive oil in another pot and briefly (very) brown the fish. Add the clams and/or mussels along with another half cup to a cup of white wine. Simmer briefly and ladle in enough sauce to cover. Add shrimp and more sauce, covering the shrimp and simmering for 30-60 seconds. Finally, add the scallops and the rest of the sauce, letting everything cook together for just long enough to poach, but not overcook, the scallops.

Serve immediately with some good crusty bread (even better toasted with some fresh garlic rubbed on top). Fishy, spicy, tomatoey and delicious.

Dude, I love anchovies and the idea of a whole tin of them in a stew that size sets my teeth on edge. You really don't need more than three or four fillets for that amount of cioppino. Otherwise, you're stompoing all over the more delicate flavors of the fresh fish and seafood. You ARE using fresh seafood, aren't you?

[Adder]

Originally Posted by taxwonk

Dude, I love anchovies and the idea of a whole tin of them in a stew that size sets my teeth on edge. You really don't need more than three or four fillets for that amount of cioppino. Otherwise, you're stompoing all over the more delicate flavors of the fresh fish and seafood. You ARE using fresh seafood, aren't you?

You are definitely right that you don't need that many, and frankly I typically only use them all because otherwise I have leftover anchovies that I am unlikely to otherwise use. I don't find it over powering, but you are right that 3-4 fillets is probably better.

And of course I use fresh seafood.

[1436]

Originally Posted by Adder

I did steal the technique from a tv show, but I'm not sure it was that one.

Screw the show, you need to sit on their patio. You can walk the beach after stuffing your gut. Moss Landing is hardly a jewel that would stand out among its bright neighbors save that restaurant.

And, a kayak ride up the slough is a lot of fun. More a fifth or sixth date sort of thing, but shows her your frugal side can be interesting, too.

[Sparklehorse]

Originally Posted by Adder

You are definitely right that you don't need that many, and frankly I typically only use them all because otherwise I have leftover anchovies that I am unlikely to otherwise use. I don't find it over powering, but you are right that 3-4 fillets is probably better.

And of course I use fresh seafood.

If you look around your local gourmet grocery store, you should be able to find anchovies sold in jars. Then you can use what you need and store the remainder in the fridge door. They last indefinitely, more or less.

[taxwonk]

Originally Posted by Adder

You are definitely right that you don't need that many, and frankly I typically only use them all because otherwise I have leftover anchovies that I am unlikely to otherwise use. I don't find it over powering, but you are right that 3-4 fillets is probably better.

And of course I use fresh seafood.

You can use an anchovy in so many things. If you add it with the aromatics, like you do with the cioppino, it will melt down to nothing and leave a deep, briny character to make people wonder what the hell it is that makes your spaghetti sauce, braised short ribs, beef stew, or soup so good. Hell, you can soak them for a half hour in milk, rinse them off, whip one into a stick of butter, and put the butter in the freezer to slap a pat on grilled steaks or broiled lobster.

[Sidd Finch]

Originally Posted by taxwonk

You can use an anchovy in so many things. If you add it with the aromatics, like you do with the cioppino, it will melt down to nothing and leave a deep, briny character to make people wonder what the hell it is that makes your spaghetti sauce, braised short ribs, beef stew, or soup so good. Hell, you can soak them for a half hour in milk, rinse them off, whip one into a stick of butter, and put the butter in the freezer to slap a pat on grilled steaks or broiled lobster.

Yummy.

My favorite SF restaurant makes house-cured anchovies that are simply other-worldly. They are a wonderful thing to share with people who "hate anchovies."

[Sidd Finch]

Originally Posted by bold_n_brazen

And you can't get laid??

He's using a whole tin of anchovies. Only a mermaid would fuck him with that breath.

[Sparklehorse]

Originally Posted by Sidd Finch

He's using a whole tin of anchovies. Only a mermaid would fuck him with that breath.

Cat Lady?

[taxwonk]

Originally Posted by Sidd Finch

Yummy.

My favorite SF restaurant makes house-cured anchovies that are simply other-worldly. They are a wonderful thing to share with people who "hate anchovies."

I had griilled whole fresh anchovies once. They were delicious. Like smelt with a bit of panache. And less grease. Sardines are also incredible this way.

[i was penske]

has bacon beer been discussed here?

[Sidd Finch]

Originally Posted by taxwonk

I had griilled whole fresh anchovies once. They were delicious. Like smelt with a bit of panache. And less grease. Sardines are also incredible this way.

Okay -- next time you're here, we hit my favorite place. Hopefully the anchovies will be in season. We'll need to skip the buckets-o'-martinis, though.

[taxwonk]

Originally Posted by Sidd Finch

Okay -- next time you're here, we hit my favorite place. Hopefully the anchovies will be in season. We'll need to skip the buckets-o'-martinis, though.

It's a deal.