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Recipe #189364
This is the Top Recipe of 1987 in the San Francisco Chronicle. This cioppino comes from Amey Shaw, who was chef at Berkeley's Fourth Street Grill...
"This is the Top Recipe of 1987 in the San Francisco Chronicle. This cioppino comes from Amey Shaw, who was chef at Berkeley's Fourth Street Grill when she created this version of a Bay Area classic. The stew is brimming with seafood -- Dungeness crab, mussels, clams and squid -- simmered in a saffron-laced broth. Each serving is garnished with..."View Full Recipe
Ingredients: light olive oil, oranges...
Prep Time:45 mins
Total Time: 55 mins
Recipe #258809
Spanish fish dish from Sam and Sam Clarke of London's Moro restaurant. It sounds lovely and is a little different than other dishes of the same ilk....
"Spanish fish dish from Sam and Sam Clarke of London's Moro restaurant. It sounds lovely and is a little different than other dishes of the same ilk. Found in Olive Magazine, June 2005 edition. (Paella of a sort)If we & when make this type of dish, weView Full Recipe
don't use squid."
Ingredients: Spanish onions, fennel seeds...
Prep Time:40 mins
Total Time: 1 hrs 55 mins
Recipe #180414
Fresh calamari may be used for this in place of frozen, please adjust all seasonings to taste. This recipe may be doubled, serve it over cooked rice.
"Fresh calamari may be used for this in place of frozen, please adjust all seasonings to taste. This recipe may be doubled, serve it over cooked rice."View Full Recipe
Ingredients: coconut, coconut milk...
Prep Time:15 mins
Total Time: 45 mins
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