Cioppino

CioppinoSo aside from the Golden Gate Bridge and the Cable Cars, San Francisco is known for quite a few food items. Top on my list (’cause it has it’s own jingle) is Rice-a-Roni a.k.a. the San Francisco Treat! Well, I can’t give you a recipe for something that comes in a box can I? Well, I mean I could, but it’s just so much easier to get a box of the stuff (or the kosher equivalent). So what else is SF famous for food wise? Cioppino and Sourdough Bread!

For the Sourdough, you need a starter or “mother” to start the dough from. You can make one yourself (though this takes some time and care) or buy some from a bakery store or online. Again, yeah, not much of a recipe for this blog. But Cioppino? Now we’re talking! Cioppino is a fish stew that originated in San Francisco in the 1800’s. It was developed by Italian immigrant fishermen, who after taking their catch to market, would put together a stew of whatever was left over that wound up to be this wonderful dish. Normally, Cioppino is chock full of shellfish, but this being a kosher recipe, there won’t be any in this dish. This recipe will make a huge pot of the soup/stew, as it is definitely a one-dish meal. I suggest buying some crusty sourdough to serve with it!

Ingredients

⅓ cup olive oil
6 cloves garlic
4 ribs celery, peeled
1 red pepper
1 green pepper
1 large onion, quartered
2 (2 oz.) can anchovies, drained and rinsed
1 fennel bulb, quartered, centres removed, sliced thin*
3 leeks, white/pale green parts only, sliced thin*
1 (796ml) can crushed tomatoes
2 cups dry white wine
6 cups water
4-6 bay leaves
2 good pinches saffron
2 tablespoons paprika
¼ cup tomato paste
1 tablespoon anise/fennel seeds
Good pinch red pepper flakes (optional)
4 sprigs fresh thyme*
½ pound halibut, skinned and boned, cut into 1 ½ in pieces
½ pound salmon, skinned and boned, cut into 1 ½ in pieces
½ pound snapper, skinned and boned, cut into 1 ½ in pieces
½ pound sea bass or cod, skinned and boned, cut into 1 ½ in pieces
½ pound flaked mock crab
1 large bunch flat parsley, minced*
Salt and pepper to taste

* Click here to learn how to clean these vegetables and herbs.

Directions:

In a food processor, pulse together the garlic, celery, red pepper, green pepper and onion so that it makes a coarse purée.

In a large soup pot, heat the olive oil on a medium high heat. Once hot, add the rinsed anchovies and sauté so that they start to break up. Add the pureed vegetable mix to the hot oil, along with the sliced leeks and fennel. Sauté until the leeks and fennel become translucent.

Deglaze the pot with the white wine, and then add the crushed tomatoes, water, bay leaves, saffron, paprika, tomato paste, anise/fennel seeds, red pepper flakes and thyme. Reduce to heat to medium, and allow the soup to cook covered for about 30 minutes.

Once the soup has come together, add the fish and about half of the parsley. Cover and let cook for about 10 minutes, until the fish has cooked through and become opaque. Taste for salt and pepper, and then ladle the soup into bowls, topping with the remaining parsley and served with some fresh crusty sourdough bread.

Mexican Ceviche

CevicheIngredients:

1 ½ lb halibut, sea bass or red snapper fillets (or use a mixture of fish)
7-9 limes (enough juice to cover fish)
1 ½ fresh tomatoes, diced
1 ½ green bell peppers, diced
½ cup plus 3 tablespoons fresh parsley or cilantro, chopped*
⅓ teaspoon salt
⅓ teaspoon pepper
¾ teaspoon fresh oregano*
2 jalapeno peppers, chopped (less or more to suit your taste)
3 tablespoons white vinegar
1 ½ medium onions, finely chopped
2 dashes Tabasco sauce (to taste)
lettuce leaves (to line serving bowls)*
1 avocado, chopped (optional)

Directions:

Dice the fish into an approximately ½-inch dice. Marinate fish in the lime juice in the fridge overnight (this step cooks the fish). I would suggest marinating the fish in a large gallon sized freezer bag, as it makes clean up a cinch, and you can shake the bag up often to make sure the fish is evenly “cooking”. The next day, pour off most of the lime juice, leaving just enough to keep the fish moist.

A few hours before serving, mix together the tomatoes, green peppers, ½ cup of the chopped parsley/cilantro,  jalapeno peppers and onions in a large bowl. In a small bowl, mix together the salt, pepper, oregano, vinegar and Tabasco sauce. Add the fish to the large bowl, and gently mix together, making sure not to break up the fish pieces. Pour the dressing on top of the mixture and toss, gently, to coat. Keep refrigerated until ready to serve.

About 15 minutes before you are ready to serve, remove the ceviche from the refrigerator so that it is not ice cold. Arrange the lettuce leaves in individual serving plates with a serving of the ceviche. Garnish with sliced avocado and remaining parsley/cilantro.

* Click here to learn how to properly check these ingredients.

Mexican Ceviche

CevicheIngredients:

1 ½ lb halibut, sea bass or red snapper fillets (or use a mixture of fish)
7-9 limes (enough juice to cover fish)
1 ½ fresh tomatoes, diced
1 ½ green bell peppers, diced
½ cup plus 3 tablespoons fresh parsley or cilantro, chopped*
⅓ teaspoon salt
⅓ teaspoon pepper
¾ teaspoon fresh oregano*
2 jalapeno peppers, chopped (less or more to suit your taste)
3 tablespoons white vinegar
1 ½ medium onions, finely chopped
2 dashes Tabasco sauce (to taste)
lettuce leaves (to line serving bowls)*
1 avocado, chopped (optional)

Directions:

Dice the fish into an approximately ½-inch dice. Marinate fish in the lime juice in the fridge overnight (this step cooks the fish). I would suggest marinating the fish in a large gallon sized freezer bag, as it makes clean up a cinch, and you can shake the bag up often to make sure the fish is evenly “cooking”. The next day, pour off most of the lime juice, leaving just enough to keep the fish moist.

A few hours before serving, mix together the tomatoes, green peppers, ½ cup of the chopped parsley/cilantro,  jalapeno peppers and onions in a large bowl. In a small bowl, mix together the salt, pepper, oregano, vinegar and Tabasco sauce. Add the fish to the large bowl, and gently mix together, making sure not to break up the fish pieces. Pour the dressing on top of the mixture and toss, gently, to coat. Keep refrigerated until ready to serve.

About 15 minutes before you are ready to serve, remove the ceviche from the refrigerator so that it is not ice cold. Arrange the lettuce leaves in individual serving plates with a serving of the ceviche. Garnish with sliced avocado and remaining parsley/cilantro.

* Click here to learn how to properly check these ingredients.