Archive for September 15th, 2008

California Cioppinio

Monday, September 15th, 2008


1 Onion ( chopped)
2 cloves Garlic  ( chopped)

2 tablespoons Parsley( chopped0

Cooking Oil

4 fresh California Tomatoes ( chopped)

2 lbs Rockfish  ( cut in bite sized pieces)

Lightly brown , onion , garlic and parsley in frypan  ( approximately 5 minutes).  Add tomato sauce and tomatoes and simmer about 15 minutes.  Add fish and simmer about 20 minutes ( stirring ocasionally).

Serve staming hot in soup bowls.

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Steamed Fish

Monday, September 15th, 2008


1 1/2 lbs Fish Fillets or Fish Steaks ( either fresh or frozen)

1 quart Boiling Water

1 12/ teaspoons salt

Thaw frozen fish ( as per baked ,stuffed fish recipe).  Place fish in well greased steamer insert pan.  Sprinkle fish with salt.  Bring the water to its boiling point.  Let the water boil furiously .  Insert the steamer pan and cover tightly.  ( Spices , wine , grape or apple juices may be added to water as to preferences).    Cover.  Cool. remove skin and bones.  Steamer fish may be covered and sauce  or chilled and flaked for salads.

( Makes in total 2 cups served)

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 Steamed Fish

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Fish Loaf

Monday, September 15th, 2008


2  3/4 cups flaked, cooked Fish

3 Eggs

1/2 cup Soft Bread Crumbs

1 tablespoon melted Shortening

1 teaspoon Slt

1/8 teaspoon Pepper

1 tablespoon Parsley ( minced)

Separate the eggs, beat the yolks until lemon color and the whites of the eggs until they are somewhat “stiff”.  Flake the fish and addit with the remaining ingredients to the egg yolks.

Fold in the egg whites and bake in greased loaf pan at 350 degrees F for 40 – 45 minutes.

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