- Thinly sliced swordfish, about 2-3mm thick – easiest if ask butcher or cut when frozen
- 1/2 clove chopped garlic
- big handful of parsley
- A few capers if desired (Eric thinks not)
- healthy sprinkle of oregano
- 3 tablespoons regular olive oil
- Salt and pepper
Making it happen:
- Combine breadcrumbs, herbs and spices in a bowl
- Put oil in a small dish/bowl
- Take one piece of swordfish at a time and dip one side in olive oil
- Then press the oily side of the swordfish in the breadcrumb mixture
- Fold the breadcrumb side inside and into a square – hold with a toothpick
- Pat square on both sides in breadcrumbs and pan cook in light olive oil only a couple minutes per side and pressing down with spatula
Good appetizer or for a light meal with salad!
We first made this recipe when in Nerja, Spain. It is delicious! Little did we know, Cioppino was created in San Francisco!
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 large shallots, chopped (optional)
- 2 Anaheim peppers (or 1-2 green bell pepper)
- 2 teaspoons salt
- 4 large garlic cloves, finely chopped
- 3/4 teaspoon dried crushed red pepper flakes, plus more to taste
- 1/4 tsp (a few shakes) of black pepper
- 1/4 cup tomato paste
- 1 (28-ounce) can diced tomatoes in juice
- 1 1/2 cups dry white wine
- 5 cups fish stock
- 1 bay leaf
- 2-4 shakes of dried oregano
- 2-4 shakes of dried basik
- 2 pounds clams, scrubbed
- 1 pound mussels, scrubbed, debearded
- 1 pound uncooked large shrimp, peeled and deveined
- 1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into
- 2-inch chunks
- Heat the oil in a very large pot over medium heat. Add the bell pepper, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes.
- Add the garlic and 3/4 teaspoon of red pepper flakes, basil, a pinch of black pepper, and oregano, and saute 2 minutes.
- Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer.
- Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
- Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes.
- Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open).
- Season the soup, to taste, with more salt and red pepper flakes.
- Ladle the soup into bowls and serve, yum! Serve with some toast!