Combat the Cold With A Warm Yet Light Cioppino

Posted on January 06, 2016 by Don Roden | 0 comments

It's January, the winter chill has finally set in, and nothing sounds better than curling up with a hearty, filling stew. Don't sacrifice your New Year's resolutions just yet. Try this satisfying and light Cioppino instead of something that will weigh you down.

Cioppino is an Italian-American fish stew that originated in San Francisco, California. Originally it was made on boats while out at sea and later became a staple in Italian restaurants. 

You can add all sorts of seafood to this stew — clams, mussels, shrimp, white fishes, salmon, octopus — you name it. Serve it with white wine and some crusty bread to sop up the flavorful broth.

Ingredients
3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
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
1 pound 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

Directions
Heat the oil in a very large pot over medium heat. Add the fennel, 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, 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.

Posted in Cooking Instructions, Dinner, Fish, Gluten-Free, langoustine, lobster, Paleo, Recipes, Salmon, scallops, Sea Bass, Seafood

Wild King Salmon is back in Season!

Posted on March 31, 2015 by Don Roden | 0 comments

Freshly caught Wild King Salmon is arriving this week at The Organic Butcher! We're receiving shipments from the cold ocean waters of Alaska as well as the raging Columbia River in Oregon. Wild Alaskan Salmon are troll caught in the open ocean by a hook and line and quickly brought on board to maintain the natural beauty of the fish.
In the Columbia River, Salmon have been feeding heavily and moving fast to spawn, yielding a meaty and delicious tasting fish. Salmon from both regions are firm, perfect in color and have a good fat content. We will be custom cutting whole salmon and will try our best to keep a good supply on hand. Feel free to call us to check availability.
Grill, pan-fry, smoke or eat this fish raw (like we do in the store!). Seafood lovers and foodies know the first catch of the year is the most desirable. Because of this, prices are high now as usual with the opening of the season but should soften within a couple of weeks.
The high quality of this salmon is excellent as sashimi.

Recipe Suggestion: SIMPLE GRILLED SALMON from Primal Palate The simple marinade for this salmon is our go-to marinade for chicken, fish, or shrimp. It is also fantastic over lamb, and would pair well with pork as well. The lemon in this marinade brings fresh flavor to the deep aromas of the basil and oregano. 

Ingredients
1 lb. Wild Caught Salmon Filet
1 tsp dried Basil
1 tsp dried Oregano
1 tsp Black Pepper
1 tsp Salt
1/4 cup Extra Virgin Olive Oil
2 cloves Garlic, minced
1 Lemon, juiced

Rinse salmon under cold water, pat dry with a paper towel, and cut into 4 equal-sized portions.

In a glass jar, combine olive oil, fresh lemon juice, garlic, basil, oregano, salt, and pepper. Seal jar and shake vigorously to combine.

Place salmon in a container to marinate, pour marinade over salmon, and toss to ensure the salmon is fully coated in the marinade. Marinate in the refrigerator for up to 1 hour prior to grilling.

Preheat the grill to medium-high heat. Grill salmon 4 minutes a side over medium-high heat until medium rare.

Posted in Dinner, Fish, Grilling, New Products, Recipes, Salmon, Seafood

The Ultimate in Umami — Salmon with Sriracha, Maple Syrup & Lime

Posted on February 24, 2015 by Don Roden | 0 comments

Switch it up tonight with our line-caught Coho salmon from Alaska. Coho is slightly milder in flavor than Sockeye but with the same beautiful red-orange color. Because wild salmon is not in season, this is the highest quality fish on the market right now. It's frozen at sea to ensure optimal freshness.

Salmon is extremely high in healthy omega-3 fats and is as satisfying in flavor as a piece of steak. We love the recipe below for it's added punch of hot, spicy, sour and sweet. These four elements are what make Asian cuisine so savory. 

The recipe calls for Sriracha sauce but a great alternative would be KimKim Korean Hot Sauce. It's locally made in Virginia and is similar to the more common ssamjang sauce found on Korean tables. 

We also highly recommend Noble Barrel Matured Maple Syrup. It's unlike anything we've ever had. They pour their heart and soul into crafting this syrup. This blurb from their site says it all:

The Noble brand of handcrafted wares is proud to bring you Noble Tonic 01: Tuthilltown Bourbon Barrel Matured Maple Syrup. Noble procures medium amber grade Maple syrup from heritage sugar shacks in the ancient maple orchards of Québec. The syrup is then matured in Tuthilltown charred American oak barrels, with just a hint of raw Tuthilltown bourbon. This combination and process produces a distinct bourbon, maple and oak flavored syrup. Tuthilltown is New York's first whiskey distillery since the age of Prohibition. This small batch micro-distillery, using locally sourced heirloom corn, apples and grains, embodies the new American pioneering spirit of our age. Noble Handcrafted reflects this same spirit. We hope you enjoy this collaboration of tradition and craft.


Salmon with Sriracha, Maple Syrup & Lime (From the cookbook It's All Good)
Serves 4

1 1/4 lbs salmon filet
Zest of 1/2 lime
1 1/2 tbsp freshly squeezed lime juice
1 1/2 tsp Sriracha or KimKim Korean Hot Sauce
1 tbsp Tonic Maple Syrup
Course sea salt
2 tbsp roughly chopped cilantro

Preheat the oven to 425 degrees.

Whisk together the lime zest and juice, sriracha, and maple syrup along with a pinch of salt. Line a baking dish with parchment paper, place the salmon on top, and pour the mixture over it. Roast until the salmon is done to your liking, about 15 minutes. Sprinkle with cilantro and serve.

 

 

Posted in Dinner, Fish, New Products, Organic, Recipes, Salmon, Seafood