Choice of Seafood: Clams, Mussels, Shrimp, Crab Claws, Salmon, Halibut, Scallops, Lobster or Langostine.

12 c Water
2 c Lobster Stock
28 oz Can San Marzano Crushed Tomatoes
1 Shallot, minced
4 cloves Garlic, minced
8 oz Clam Juice
1 1/2 c Dry White Wine
1 tsp Anchovy Paste
2 Bay Leaves
1 tsp Dried Oregano
1 tsp Red Pepper Flakes
Salt/Pepper
Olive Oil

1 tbsp Parsley (for garnish)
2 tbsp Dill, chopped
1 stick Butter (room temp)
1 loaf Sourdough Bread (sliced)

STEP 1:
In a large stock pot, saute the shallot and garlic in olive oil. Season with salt/pepper. Once transluscent, add the red pepper flakes, and oregano. Cook for one minute more.

STEP 2:
Add the wine and reduce by half, deglazing the pot with a wooden spoon. Then add the crushed tomatoes, water, clam juice, anchovy paste, lobster stock and bay leaves. Simmer on low for 30 minutes, stirring occasionally. Add salt/pepper to taste. Meanwhile, cut fish fillets into large chinks, season, and sear in a saute pan. Set aside.

STEP 3:
Add the crab and lobster. Let simmer for 10 minutes.

STEP 4:
Add the shrimp and scallops. Let simmer for 10 more minutes.

STEP 5:
Add the clams, mussels, and seared fish. Turn off heat. Let sit for 10 more minutes. Serve and garnish with parsley.

BREAD:
Combine room temperature butter with dill. Spread on bread, and toast butter side down in a saute pan. Serve with cioppino. Garnish with parsley.

16 c Water
2 Lemons (quartered)
1 Yellow Onion (quartered)
3 Sprigs Fresh Italian Parsley (chopped)
2 Sprigs Fresh Thyme
3 Sprigs Fresh Dill (chopped)
8 Cloves Garlic (chopped)
2 tbsp Old Bay Seasoning
1 lb Andouille Sausage (cut into 2″ chunks)
4 ears Corn (cut in half)
10 Red Potatoes
Choice of Seafood: Salmon, Halibut, Shrimp, Crawfish, Clams, Mussels, Crab, Lobster, Scallops

STEP 1:
In a large stock pot, boil the water, lemons, onion, parsley, thyme, dill, garlic, and old bay. Simmer for 45 minutes.

STEP 2:
Add potatoes and corn. Simmer on medium for 20 minutes.

STEP 3:
Turn heat to low. Add the lobster tails, crab, crawfish, and andouille sausage. Simmer for another 15 minutes.

STEP 4:
Add the clams, and mussels. Simmer for another 10 minutes.

STEP 5:
Cut fish into 3″ chunks. Turn the heat off and add the fish, shrimp, and scallops. Let sit with no heat for 10 minutes. Strain and dump on a newspaper lined table to serve.

2-3lbs Wild Caught King Salmon Fillet, skin on
4 c Water
1/3 c Kosher Salt
1 c Brown Sugar
1 c Maple Syrup

STEP 1:
Combine water, salt and brown sugar to create the brine. Brine salmon in the refrigerator 8 to 12 hours. Do not brine longer than 12 hours.

STEP 2:
Remove the salmon from the brine, pat dry, and place on a cookie rack, skin side down, uncovered, in the refrigerator for 12 hours to form a firm pellicle.

STEP 3:
Smoke at 150f for 2 hours, skin side down, then baste with maple syrup. Increase temp to 180-200f until internal temp reaches 165f. Continue basting occasionally. Should take about 4 to 6 hours total.

1 1/2lbs Swordfish (caught in USA)
3 tbsp Vegetable Oil
1 tbsp Prepared White Horseradish
1 tbsp Soy Sauce
4 Cloves Garlic, minced
1/2 Yellow Onion, chopped
Salt/Pepper

Sauce:
3/4 cup Sour Cream1/4 cup Mayonnaise
2 tbsp Prepared White Horseradish
2 tbsp Fresh Basil, chopped
1 tbsp Fresh Lemon Juice
1 tsp Soy Sauce

STEP 1:
Combine vegetable oil, horseradish, soy sauce, garlic, onion and salt/pepper in a bowl. Add to a ziploc bag with the fish and marinate a minimum of 3 hours, or overnight.

STEP 2:
Remove fish from marinade and season with salt and pepper. Grill until firm and opaque. Serve with creamy horseradish sauce on top.

Ingredients:

1lb mild, flaky fish fillets such as halibut, white seabass, rockfish, snapper, etc. Cut into 1/4-1/2″ chunks.
1c orange juice
1c lemon juice
1c lime juice
1 bag of defrosted, cooked shrimp. Cut into 1/4-1/2″ chunks.
1 purple onion, finely diced
1c tomatoes, seeded, chopped
1 Serrano chili, seeded and finely diced (more chili’s if you like to kick it up)
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 cucumber, diced, peeled, seeded
1 avocado, chopped
4–6 cloves fresh minced garlic
1tbsp fresh cilantro, diced
2tsp kosher salt
Dash of ground oregano
Fresh ground pepper to taste
4 tablespoons olive oil

Serve with:
Tortilla chips

Optional: any additional seafood- bay shrimp, octopus, conch, scallops, etc.

STEP 1:
Combine any uncooked fish and seafood with the lemon, lime and orange juices in a non-reactive dish. Refrigerate a minimum of 4 hours, stirring occasionally. Fish should be white, firm and opaque when done.

STEP 2:
Combine all remaining ingredients and refrigerate at least an additional hour, up to 6 hours.

STEP 3:
Serve with tortilla chips and enjoy with a cold mexican beer.

Ingredients:

6-8oz. Sashimi Grade Ahi or Bluefin center cut loin
2tsp dried ginger
2tbsp sesame oil
2tbsp sesame seeds
Salt/Pepper
Soy Sauce
Wasabi

STEP 1:
Season tuna with salt and pepper.

STEP 2:
Mix dried ginger and sesame oil. Pour onto a plate.

STEP 3:
Pour sesame seeds on a second plate.

STEP 4:
Roll the tuna loin in the sesame oil and dried ginger mixture, coating evenly and completely.

STEP 5:
Immediately roll the tuna loin in the sesame seeds, coasting evenly.

STEP 6:
In a hot pan, on high heat, sear the tuna loin quickly on each side. Should be no more than 20 to 30 seconds per side. Sesame seeds should become toasted, but not burned before flipping to the next side.

STEP 7:
Allow to cool, and place in refrigerator for 30 to 45 minutes, or until cold. Slice across the loin into 1/4″ medallions. Serve with soy sauce and wasabi.

Serves: 6

Ingredients:

1 1/2lbs. White Seabass (or other mild fish)
Green Cabbage
Salsa
Tortillas (corn or flour, preferably uncooked)
6 Light Beers
2 cups All Purpose Flour
1 tbsp Crisco Shortening
1 Egg
6 cups Canola Oil
1/4 cup Mayonnaise
1/4 cup Plain Yogurt
1/4 cup Sour Cream
1 tbsp Cilantro
4 sm. Limes
Salt/Pepper
Avodaco (optional)

STEP 1:
Make batter: Melt crisco in microwave and combine with beer, flour, egg and salt/pepper. Chill in refrigerator on a bed of ice for at least an hour.

STEP 2:
Make sauce: combine mayo, yogurt, sour cream, cilantro, and juice from one lime. Mix and place in refrigerator.

STEP 3:
Thinly shave cabbage and set aside.

STEP 4:
Cut fish into 3″x1″ pieces or smaller. Lightly season with salt/pepper.

STEP 5:
Heat canola oil to 375 degrees (use a candy thermometer, oil temp is important here). Dip fish pieces in beer batter and fry several at a time. Maintain oil temp of 375. While fish is cooking, cook or heat tortillas on medium heat on an ungreased pan, and cover to keep warm.

STEP 6:
Assemble tacos. Tortilla>fish>sauce>cabbage>salsa. Garnish with remaining lime slices and the other 5 beers, if they still remain.