FISHERMAN'S WHARF CIOPPINO
You can serve this true San Francisco dish with garlic bread.
Provided by norm
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- Heat oil in a large saucepan over medium-high heat. Saute onion and bell pepper in hot oil until tender, about 5 minutes; add garlic and continue to saute until garlic is fragrant, about 1 minute. Transfer mixture to a large stockpot.
- Stir tomatoes, chicken broth, white wine, tomato paste, parsley, basil, oregano, red pepper flakes, and black pepper with the onion mixture in the stockpot; bring to a boil, cover the pot, reduce heat to medium-low, and simmer until the tomatoes are softened, about 15 minutes.
- Stir shrimp and cod chunks into the tomato mixture. Arrange clams and mussels in the liquid so they are partially submerged. Cover pot again and continue cooking until the clams and mussels open, 7 to 10 minutes.
Nutrition Facts : Calories 290 calories, Carbohydrate 15.2 g, Cholesterol 131.1 mg, Fat 9 g, Fiber 3 g, Protein 29.9 g, SaturatedFat 1.4 g, Sodium 834.7 mg, Sugar 7.6 g
FETA SALMON SALAD
My son David always ordered the satisfying salmon sandwich at a local pub. In trying to replicate it, he came up with this salmon salad. It's the only recipe he's ever made and our entire family thinks it's great. -susan griffiths, Mount Pleasnt, South Carolina
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, mix the first 5 ingredients; sprinkle over salmon., Place salmon on oiled grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 10-12 minutes., In a large bowl, toss salad greens with cucumber, tomato and cheese; divide among four plates. Top with salmon; drizzle with vinaigrette.
Nutrition Facts :
SAN FRANCISCO STYLE SHRIMP AND CRAB SANDWICHES
Have you walked on Fisherman's Wharf in San Francisco and had one of their wonderful fresh seafood sandwiches? If so, I can only hope that the following recipe will remind you of the tasty sandwiches.
Provided by Jb Tyler
Categories Lunch/Snacks
Time 12m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the crabmeat, shrimp, onion, celery, mayonaise, sour cream and lemon juice. Refrigerate for an hour or so, then serve on split sourdough buns.
Nutrition Facts : Calories 295.3, Fat 16.9, SaturatedFat 5.4, Cholesterol 154.5, Sodium 836.2, Carbohydrate 13.5, Fiber 1.8, Sugar 3, Protein 24
SUMMER FISH SALAD
Provided by Florence Fabricant
Categories dinner, easy, quick
Time 35m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Select a pan large enough to hold the fish in a single layer. Place the lemon, halved and lightly juiced, in the pan along with the onion, bay leaf and some salt and pepper. Cover with water, bring to a simmer and cook for 10 minutes. Add the fish, bring the cooking liquid back to a simmer then reduce heat and cook the fish very gently, so the water barely shivers, until it is just cooked through, five to eight minutes, depending on the thickness of the fish. Drain the fish and allow it to cool.
- Combine the tomato, peppers, scallions and coriander in a salad bowl. When the fish has cooled remove any skin or bones and dice it coarsely. Mix gently with the vegetables.
- Beat the vinegar and cumin together, then beat in the olive oil. Season the dressing to taste with salt and pepper and fold into the salad ingredients. Re-season if necessary, then serve.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 8 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 2 grams
FISHERMAN'S WHARF SEAFOOD STEW
From weight watchers cookbook. If you can tolerate the tomatoes, this is an excellent stew. 189 calories, 4g fat, 334 mg sodium, 14 g carbs
Provided by William Algeri
Categories Seafood
Time 45m
Number Of Ingredients 13
Steps:
- 1. Heat oil in nonstick Dutch oven over medium heat. Add bell pepper, scallions, celery, and garlic. Cook, stirring until softened, about 5 minutes.
- 2. Add tomatoes, water, wine, and pepper flakes, bring to a boil. Reduce heat and simmer, covered, until flavors are blended, about 10 minutes. Stir in corn
- 3. Add shrimp, mussels, and halibut to the pot and return to boil. Reduce heat and simmer, covered, until mussels open and the shrimp are just opaque, about 5 minutes. Discard any mussels that don't open.
- 4. Divide stew evenly among 6 large shallow soup bowls.
HELLMANN'S ALL-PURPOSE WALDORF FRUIT SALAD RECIPE - (4.6/5)
Provided by á-7198
Number Of Ingredients 9
Steps:
- In medium size bowl combine all ingredients except the lettuce. Chill for about 1 hour. Serve over lettuce and enjoy!
FISHERMEN'S WHARF SALAD
Steps:
- Combine water and bouillon cube in heavy saucepan; bring to boil, add brown rice. Turn heat down and simmer until rice is barely tender. Chill rice thoroughly. 2. When ready to assemble, add sliced green ions, olives and celery to chilled rice. Drain artichokes and reserve marinade. Cut artichokes into halves or thirds, depending on size. add to salad. 3. blend curry powder with marinade and pour over salad; add the 1/3 cup almonds and crab. Toss lightly, add mayo and toss again. Chill well. Spoon over salad greens on serving platter or individual plates. garnish with almonds.
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