Double Delight @ Dana Pt 12/11 - Kayak Fishing Adventures on Big Water’s Edge

Vikingj · 12-07-2009, 04:12 PM

The beauty of making cioppino is that recipes are quite variable and it always turns out delicious! When I was in college I went to a party where the host had prepared a huge pot of tomato base/fish stock and each person brought some sort of seafood. We didn’t worry about variety or measuring proportions and just dumped anything/everything into the pot- fish, squid, shellfish, bivalves, etc. Since then (40 yrs ago!) I have tried many variations and now I don’t worry about recipes- I just start with the basics and add/substitute/delete what I have or feel like at the time. It’s hard to go wrong.
Using above recipe as a bases, I would adjust it with the follow: if bivalves are expensive or unavailable I’ll use frozen scallops; I’m too lazy to make broth from scraps of fish/lobster/clam so I will use chicken broth; use Spanish (green) onion as well as regular onion, add chopped celery with green tops and fresh parsley (be sure to sauté all veggies until soft); substitute beer for wine (cheaper and I like the flavor better); must use good olive oil and fresh garlic (paste/dry garlic doesn’t make it); may use V-8 instead of tomato juice; throw the following spices directly into the mix- OREGANO, bay leaf, parsley, basil, and ? (“herb bouquets” are for sissies!), I omit the bell peppers. And now for my secret ingredients, ¼ - ½ lb of medium crisp, fried bacon cut into small pieces. Weird? yea, but try it! Experiment and don’t be afraid to try different combinations. Enjoy!
PS - Wrong Fri -date was 12/4 at Doho

h2ofishfo · 12-07-2009, 08:09 PM

Quote:

Originally Posted by [FONT=Times New Roman

. And now for my secret ingredients, ¼ - ½ lb of medium crisp, fried bacon cut into small pieces. Weird? yea, but try it! Experiment and don’t be afraid to try different combinations. Enjoy![/FONT]

SORRY BRO THAT IS NO SECRET WHEN HAVE U EVER HEARD BACON MADE SOMETHING TASTE WORSE......HUH NEVER! QUOTING JIM GAFFIGAN "BAAAAAAAACON!!"

bentrod1 · 12-08-2009, 07:43 AM

Thanks for sharing the recipes - for now I'll have to practice on store bought seafood

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12-07-2009, 04:12 PM	#1
Vikingj Senior Member Join Date: Jul 2008 Location: Dana Point area Posts: 438	The beauty of making cioppino is that recipes are quite variable and it always turns out delicious! When I was in college I went to a party where the host had prepared a huge pot of tomato base/fish stock and each person brought some sort of seafood. We didn’t worry about variety or measuring proportions and just dumped anything/everything into the pot- fish, squid, shellfish, bivalves, etc. Since then (40 yrs ago!) I have tried many variations and now I don’t worry about recipes- I just start with the basics and add/substitute/delete what I have or feel like at the time. It’s hard to go wrong. Using above recipe as a bases, I would adjust it with the follow: if bivalves are expensive or unavailable I’ll use frozen scallops; I’m too lazy to make broth from scraps of fish/lobster/clam so I will use chicken broth; use Spanish (green) onion as well as regular onion, add chopped celery with green tops and fresh parsley (be sure to sauté all veggies until soft); substitute beer for wine (cheaper and I like the flavor better); must use good olive oil and fresh garlic (paste/dry garlic doesn’t make it); may use V-8 instead of tomato juice; throw the following spices directly into the mix- OREGANO, bay leaf, parsley, basil, and ? (“herb bouquets” are for sissies!), I omit the bell peppers. And now for my secret ingredients, ¼ - ½ lb of medium crisp, fried bacon cut into small pieces. Weird? yea, but try it! Experiment and don’t be afraid to try different combinations. Enjoy! PS - Wrong Fri -date was 12/4 at Doho Last edited by Vikingj; 12-07-2009 at 08:39 PM. Reason: missing response

12-08-2009, 07:43 AM	#3
bentrod1 Member Join Date: Sep 2009 Location: Upland Posts: 60	Good lookin' out fellas!! Thanks for sharing the recipes - for now I'll have to practice on store bought seafood .

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