Tag: Clam Juice

Cioppino (Seafood Stew)

Note: I was sent a ZOS wine saver for review. All opinions are mine alone.

Using wine in recipes both adds and enhances flavor. I love cooking with both red and white wine, but I really only drink red wine. Which means I keep a re-corked bottled of white wine in my fridge, which over time, begins to oxidize and change taste (and not for the better!)

 

So when I was contacted to try ZOS wine saver, I was intrigued. The ZOS wine saver is a solution that eliminates 100% of the oxygen from an opened bottle of wine, which can preserve the bottle for weeks or months. The ZOS wine stopper has an oxygen-absorbing cartridge that allows you to use a small amount of wine and still maintain its flavor for future use.

Source: zos.wine

The ZOS wine saver is made of an oxygen barrier stopper attached to a replaceable cartridge. You just insert the ZOS stopper into an open bottle of wine and the cartridge absorbs all of the oxygen in the bottle. Each cartridge lasts 5 to 15 bottles and is easily replaceable. The ZOS wine saver (paid link) can be purchased on Amazon.

With the weather warming up, I wanted to make a yummy seafood recipe that’s hearty but light. Cioppino is a fish stew originally from San Francisco, utilizing whatever was caught that day at sea. This recipe for Cioppino (Seafood Stew) includes making a broth and then making the actual soup. The broth can be made a couple of days ahead of time. Both parts of the recipe use white wine, so this recipe is the perfect test for the ZOS wine saver.

Ingredients:

Broth:

  • 2 tablespoon olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes
  • 1 cup dry white wine
  • 1 28-oz. can whole peeled tomatoes
  • 2 8-oz. bottles clam juice
  • 4 sprigs parsley
  • 2 dried bay leaves
  • salt and pepper, to taste

Soup:

  • 2 tablespoons olive oil
  • 1 medium shallot, finely chopped
  • 2 cloves garlic cloves, thinly sliced
  • 2 lbs mussels, scrubbed and debearded
  • 1 lb clams, scrubbed
  • ¼ cup dry white wine
  • 1 lb sea bass, skin removed and cut into 1” pieces
  • 1 lb shrimp, peeled, deveined, tails on
  • ¼ cup (½ stick) unsalted butter, cut into cubes (or margarine for dairy free)
  • salt and pepper, to taste
  • fresh parsley, chopped, for garnish
  • day old bread, for serving (omit for gluten free)

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Steamed Mussels in Saffron Broth

I am so excited to share this dish for Steamed Mussels in Saffron Broth with you for a few reasons:

  1. I love mussels and am always looking for a new recipe to add to my rotation
  2. This recipe looks fancy pants because it has saffron in it
  3. BUT  it’s really simple to make!

 

 

This is actually yet another recipe sent my way through the Cooking Light Diet plan. (That plan is on a roll. The menus are amazing!)  They suggest serving it with an easy rice noodle mixture but if you’re feeling a little more carb-y, you could serve this with day old bread, over rice, or with pasta.

 

This sauce is amazing.  I actually packaged up the leftover broth to use to make rice the next day. Why yes, I did love it THAT much.

 

Ingredients:

  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 1 large garlic clove, minced
  • 1/4 teaspoon saffron threads, crushed
  • 3 tablespoons tomato paste
  • 2 tablespoons whipping cream
  • 1 (8-ounce) bottle clam juice
  • 1/4 cup chicken stock
  • 2 pounds mussels, scrubbed and debearded

Continue reading Steamed Mussels in Saffron Broth

Seafood Arrabbiata

My boyfriend and I have been trying to eat less meat and increase our seafood, shellfish, and vegetarian dinner options. In general, vegetarian and fish dinner options are also a great choice for a weeknight dinner because they take very little time to prepare.

 

This recipe for Seafood Arrabbiata from Cooking Light incorporates a few different types of shellfish into a spicy tomato broth that is served over pasta.

“Arrabbiata” means “angry” in Italian alluding to the spiciness of the dish. You can alter the spices to your liking. I’d suggest adding very little crushed red pepper, and then having a shaker of red pepper when serving so each person can customize their level of heat.

Ingredients (serves 4):

  • 1 (16oz box) uncooked linguine
  • 2 tablespoons chili olive oil, divided  (I used Nudo Olive Oil with Sicilian Chillies), (can substitute regular olive oil)
  • 8 ounces sea scallops
  • 8 ounces peeled and deveined medium shrimp
  • salt and pepper, to taste
  • 1 medium onion, chopped
  • 1/4 teaspoon crushed red pepper (or 1/2 teaspoon if using regular olive oil)
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon anchovy paste, optional
  • 1 (28oz) can diced tomatoes
  • 1/2 cup tomato puree
  • 1/2 cup clam juice
  • 24 littleneck clams
  • 2 tablespoons chopped fresh parsley, plus more for garnish

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Creamy Corn Risotto

I tend to make a lot of mistakes when cooking. I won’t read the directions entirely through or will completely forget to pick up an ingredient and then at the last minute need to improvise. This time around, I actually read through the directions beforehand and had everything I needed, except I waited to long to use the Lobster and it had already gone bad. What an expensive mistake! So this recipe was originally a Lobster Corn Risotto, sigh. Anyways, it was still delicious and worth sharing!

Ingredients:

  • 3 cups water
  • 2 cups chopped onion
  • 2 celery stalks, chopped
  • 2 (8-ounce) bottles clam juice
  • 1 tablespoon butter
  • 3/4 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 1/4 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/2 teaspoon salt
  • 1 cup frozen corn kernels
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese
  • 1/3 cup chopped green onions
  • 1 tablespoon fresh lemon juice

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Seafood Risotto

Sorry for the break in posting! I moved into a new apartment and had to get everything up and running before I could go back to cooking. I still don’t have everything set up (which is why my photos are a bit crummy). I now have a gas stove (woo hoo!) and a ton of storage for all my random kitchen gadgets!

On my first night of unpacking some kitchen stuff, I was able to make a favorite of mine for dinner: risotto! I adapted the recipe from a Cooking Light recipe and just fit it to my seafood tastes and what I could find.

Ingredients:

  • 4 cups fat-free, less-sodium chicken broth
  • 1 (10.5-ounce) can of white clam  sauce
  • 1 tablespoon butter
  • 1/3 cup chopped shallots
  • 1 cup uncooked Arborio rice
  • 1/4 teaspoon saffron threads, crushed
  • the juice of 1 lemon
  • 2/3 cup grape tomatoes, halved
  • 4 ounces medium shrimp, peeled and deveined
  • 1/2 dozen clams
  • 1 cup cooked mussel meat (or you can buy mussels and put in the same time as the clams)
  • Chopped fresh parsley (optional)

Continue reading Seafood Risotto

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