by John Dory | Jan 19, 2022 | Recipes
Pan-Fried Cod Sliders, Korean Style 1 tablespoon low-sodium soy sauce1 teaspoon white vinegar1 ½ teaspoons toasted sesame oil½ cup mayonnaise3 tablespoons all-purpose flour1 large egg (beaten)8 ounces center-cut cod fillet (cut crosswise on a diagonal into 8...
by John Dory | Jan 18, 2022 | Articles
Cioppino, the Genoese tomato based stew made of a melange of seafood, was brought to the San Francisco area by Italian immigrant fishermen in the late 1800s. The fishermen would use whatever seafood was left over from the day’s catch. Crab, shrimp, clams and fish were...
by John Dory | Jan 18, 2022 | Recipes
Bouillabaisse 1 Good olive oil (as needed)4 to 8 thick slices good bread1 onion (chopped)4 cloves garlic (chopped)2 celery stalks (trimmed and chopped)1 carrot (trimmed and chopped)1 medium new potato (peeled and chopped)1 small bulb fennel (trimmed and...
by John Dory | Jan 18, 2022 | Recipes
Cioppino with Mussels 3 tablespoons extra-virgin olive oil1 large shallot (minced)6 garlic cloves (halved)1/3 cup loosely packed basil leaves (torn)4 pints cherry tomatoes (about 2 pounds, halved)1 1/2 cups dry white wineThree 14.5-ounce cans whole...
by John Dory | Jan 18, 2022 | Recipes
Rouille (Sauce to accompany Bouillabaisse) 1 large garlic clove (crushed)1/2 red bell pepper (roasted, peeled, and seeded)1 egg yolk1 tsp freshly squeezed lemon juiceSmall pinch of saffron threads1 cup extra-virgin olive oilSaltPepperCrusty fresh bread, sliced and...
