Saturday, October 22 –
For this particular country I picked a couple of different recipes and ideas from other blogs and threw them together (maybe not as 100% authentic, but I think it worked out well anyway). The thing I noticed that a lot of the recipe sites had in common for this country was that they all had something that had to do with seafood stew (clams, fish, etc). So instead of just focusing on one type of seafood I decided to do them all. I used a cioppino recipe (which is actually originally from San Francisco) and muddled the seafood proportions with the ideas behind some of the Bahamas recipes. It was a very easy recipe to put together and the results were so good I was dreaming about leftovers before we had even gotten up from the table.
This recipe called for onion, garlic, white wine, and chicken broth – which happens to be a combination I love very much. I made the broth, which I added 2 bulbs of garlic to instead of just 4 cloves, and then added shrimp, crab meat, mussels, clams, and cod. I simmered everything together until the smell filled the house, the shells were all open, and the garlic and rosemary bread was on the table. Both the guys made “oh my gosh this is so amazing” yummy sounds – mostly with their mouths full of bread dipped in broth. I will definitely be making this recipe again!
(recipe borrowed from the cooks at: www.allrecipes.com)
Cioppino (Modified into Fish Stew)
- 1/3 cup butter
- 1 onion, chopped
- 2 bulbs garlic, minced
- 1/2 bunch fresh parsley, chopped
- 1 (14.5 ounce) cans stewed tomatoes
- 1 (14.5 ounce) cans chicken broth
- 1 bay leaf
- 1-1/2 teaspoons dried basil
- 1/4 teaspoon dried thyme
- 1/2 cup water
- 3/4 cup white wine
- 13 ounces large shrimp – peeled and deveined
- 10 small clams
- 10 mussels, cleaned and debearded
- 3/4 cup crabmeat
- 12 oz cod fillets, cubed
Directions: Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft. Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes. Stir in the shrimp, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!