Big Daddys Seafood Market

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  1. Saute garlic in extra virgin olive oil. Add fish. Cook. Sprinkle with fresh parsley and lemon juice. Enjoy.
    References :

  2. Bodega Bay Cioppino


    * 2 tablespoons olive oil
    * 1 large onion, chopped
    * 3 cloves garlic, crushed or to taste
    * 2 (28 ounce) cans diced tomatoes with juice
    * 1/2 cup dry white wine
    * 1/4 cup chopped fresh parsley
    * 1/2 teaspoon dried basil
    * 2 teaspoons salt
    * 1/2 teaspoon cracked black pepper
    * 1 bay leaf
    * 1 pound scallops
    * 24 littleneck clams
    * 1 1/2 pounds crab legs
    * 1 pound unpeeled, large fresh shrimp


    1. Heat olive oil in a very large heavy pot over medium-high heat. Add onion and garlic, and cook until soft, stirring frequently. Pour in tomatoes and white wine, then season with parsley, basil, salt, pepper and the bay leaf. Reduce heat to medium-low, and simmer until liquid is reduced almost completely, about 1 hour.
    2. Add clams, scallops, clams, crab legs and shrimp to the pot. Cover, and cook over medium heat until clams open. Scoop portions into large bowls to serve.

    Grilled Cilantro Salmon


    * 1 bunch cilantro leaves, chopped
    * 2 cloves garlic, chopped
    * 2 cups honey
    * juice from one lime
    * 4 salmon steaks
    * salt and pepper to taste


    1. In a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly.
    2. Place salmon steaks in a baking dish, and season with salt and pepper. Pour marinade over salmon, cover, and refrigerate 10 minutes.
    3. Preheat an outdoor grill for high heat.
    4. Lightly oil grill grate. Place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.
    References :

  3. Calamari in Red Wine and Tomato Sauce

    Italian Christmas eve favorite – use your favorite spaghetti or tomato sauce as the base. This recipe can be doubled or tripled easily. Serve over pasta. Buon Natale!

    2 pounds calamari, cleaned
    4 cups tomato sauce
    1 cup Chianti wine
    2 tablespoons fresh lemon juice
    1 tablespoon olive oil
    2 teaspoons chopped garlic
    1 teaspoon ground black pepper
    1/2 teaspoon ground cayenne pepper
    1 teaspoon dried basil
    1/3 cup grated Romano cheese

    Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside.

    In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese.
    Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.

    Add the calamari to the sauce. Continue to slowly simmer for about another 20 – 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.

    Swordfish a la Siciliana

    You’ll that you’re back in the old country when you try this great Sicilian swordfish recipe. Sweet raisins, sour olives and piquant capers conspire to make this a memorable main dish.

    3 ounces raisins
    8 tablespoons olive oil
    1 small onion, minced
    1 clove garlic, minced
    1/2 pound ripe tomatoes, diced
    10 green olives, pitted and minced
    2 ounces pine nuts
    1/4 cup capers
    2 pounds swordfish steaks
    salt and pepper to taste

    Soak raisins in lukewarm water for 30 minutes. Drain and set aside. Preheat oven to 400 degrees F (200 degrees C).

    Heat olive oil in a large saucepan or skillet over high heat. Saute onion and garlic until soft. Stir in raisins, tomatoes, olives, pine nuts and capers. Cover pan, reduce heat to medium and cook for 15 minutes.

    Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the cooked sauce. Bake in preheated oven for 15 to 20 minutes, until steaks are firm.


    A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!

    1 cup butter
    2 onions, chopped
    2 cloves garlic, minced
    1 bunch fresh parsley, chopped
    2 (14.5 ounce) cans stewed tomatoes
    2 (14.5 ounce) cans chicken broth
    2 bay leaves
    1 tablespoon dried basil
    1/2 teaspoon dried thyme
    1/2 teaspoon dried oregano
    1 cup water
    1 1/2 cups white wine
    1 1/2 pounds large shrimp – peeled and deveined
    1 1/2 pounds bay scallops
    18 small clams
    18 mussels, cleaned and debearded
    1 1/2 cups crabmeat
    1 1/2 pounds cod fillets, cubed

    Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.

    Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.

    Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

    Salmon with Dijon Vinaigrette

    White wine vinegar, Dijon mustard, and herbs make this a truly memorable way to cook salmon.

    1/2 cup white wine vinegar
    1 1/2 tablespoons Dijon mustard
    1 tablespoon lemon juice
    3 tablespoon Italian seasoning
    4 sprigs fresh rosemary
    1 teaspoon dried tarragon
    1 tablespoon capers, drained
    1 tablespoon oil-packed sun-dried tomatoes, drained and sliced
    1 1/2 pounds salmon fillets
    freshly ground black pepper to taste
    4 kalamata olives, pitted and sliced

    In a shallow baking dish, mix the white wine vinegar, Dijon mustard, lemon juice, Italian seasoning, rosemary, tarragon, capers, and sun-dried tomatoes. Place the salmon fillets into the dish, and turn to coat with the marinade. Season with pepper, and sprinkle with olives. Cover, and refrigerate 1 hour.

    Preheat oven to 375 degrees F (190 degrees C).

    Bake uncovered for 20 minutes in the preheated oven, or until fish is easily flaked with a fork.
    References :

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