Seafood Cioppino

Have you ever watched Food Network’s Throwdown with Bobby Flay? I always love it when the local wins :) Like in this episode where Bobby went to Phil’s Fish Market in NorCal and Phil won with his Cioppino.

One day, Bobby… one day… I’ll take you down in a Throwdown.


Meanwhile, it’s been so cold lately! One day Nemo came and gave us tons of snow… so I made snow Angelina O=) Please don’t mind my purple poofies and fake Uggs… Beautiful skyline though right? You can see the Empire State Building at center-left.

snow angelina

and how about my artistic shot of the skyline below?

skyline glasses

Now, onto the foods. Cioppino! I feel like I have to say that in an Italian accent :)


Cioppino (serves 2-3). Recipe inspired by Bobby Flay on Food Network:

  • olive oil
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 1 cup dry white wine
  • 1 cup seafood stock
  • 1 can (14 oz.) petite diced tomatoes
  • 1 tablespoon honey
  • 1 bay leaf
  • 4 springs of fresh thyme
  • a few dashes of Tabasco hot sauce
  • 1 teaspoon of red pepper flakes
  • s+p
  • 1 dozen little neck clams
  • 1 pound king crab legs
  • 6 pieces tiger shrimps
  • parsley, chopped
  • 2 tablespoons unsalted butter
  • crusty bread, for dipping

Heat up olive oil in a dutch oven/heavy-bottomed pan. Add garlic and onion and cook a few minutes until softened and slightly browned, about 5 minutes. Pour in the white wine, and simmer until reduced to about 3/4 of the original volume. Add the seafood stock, tomatoes, honey, bay leaf, thyme, and hot sauce and simmer for another few minutes. Add the little neck clams and king crab legs*. Cover and steam for about 8 minutes until the clams have opened up. Throw in the shrimps and butter and let cook for another 90 seconds. Sprinkle with chopped parsley.

Enjoy with crusty bread for dipping :)

*at one point, I had to remove all the seafood and set them on the side while I seasoned and tasted the broth to perfection. You may have to do this as well unless you have a very large pot.


I hope you like my Cioppino :)

Whisking away,


Old Bay Seafood Boil

seafood boil

Happy Wednesday and Happy Birthday to my old friend José in Seattle! I hope you’ll have a wonderful celebration with the wifey – we both miss both of you lots! I also hope that you’ll be enjoying some Seafood Boil this weekend. Maybe, maybe not? The wifey asked me for the recipe so I hope so! ;)

Anyway, 2 weekends ago we made a Seafood Boil and enjoyed it while watching Downton Abbey (I’m HOOKED!!!). You may have seen the post on my Facebook Page. I must admit that the idea came from my husband. I don’t remember exactly what he said that inspired me to make this, but in any case, this turned out quite delish.

Remember to taste as you go, because to be honest, ours turned out a bit salty. Woopsies!

Seafood Boil

  • 1 small bag red potatoes, scrubbed and quartered
  • 1 onion, quartered
  • 6 cloves garlic, smashed
  • 1 shallot, quartered
  • 4 celery stalks, cut into 3″ pieces
  • 1 lemon, quartered
  • 1/3 cup dry white wine
  • old bay seasoning
  • cajun seasoning
  • smoked paprika
  • s+p
  • 2 corn on the cobs (or 3, or 4!), quartered
  • 7 oz smoked sausage, cut diagonally into 1/4″ thick slices
  • 1 dozen little neck clams
  • 1 dozen tiger shrimps
  • 1/2 stick unsalted butter
  • parsley, coarsely chopped
  • crusty bread, for dipping

1. Put potatoes, onion, garlic, shallot, celery stalks, and lemon into a large pot, and pour enough water to just cover everything. Season with s+p, and 3 heaping tablespoons of old bay. Boil for about 7-8 minutes until potatoes are almost fork tender.

2. Place sausages and corn on the cobs into the pot. I used 2 corns that I halved (wasn’t strong enough to quarter them), but I became sad later on as I wished there were more. The corn absorbed the broth SO nicely. Boil at medium heat for another 5 minutes.

3. Add the clams along with the 1/3 cup of wine. Cover the pot and steam for about 8 minutes or until the clams have opened up.

4. Add the shrimps and let cook for about 90 seconds. Don’t leave the shrimps in there for too long, or they will become tough, like mine… because well, I apparently don’t listen to myself.

5. Strain the boil but keep about 2.5 cups of broth and set the seafood aside on a serving dish. Pick out the celery stalks and lemons – you don’t want to eat those.

6. Combine broth with 1/2 a stick of butter. Season with more old bay, cajun seasoning, s+p, and a bit of smoked paprika. Add parsley.

7. Lastly, pour the buttery broth over the seafood, and serve with lots of crusty bread for dipping! :) Oh, and we had some pan-seared cod on the side. Way overkill, I know. I would omit this part next time.

seafood boil

Until next time, keep whisking away!