Cioppino: Long list of ingredients, but the actual prep time is relatively short. Skill level = easy! Shrimp Clams Mussels Cod Scallops Calamari Chopped fresh tomatoes Chopped Fennel...

Gene51 Loc: Yonkers, NY, now in LSD (LowerSlowerDelaware)

Long list of ingredients, but the actual prep time is relatively short. Skill level = easy!

Shrimp
Clams
Mussels
Cod
Scallops
Calamari

Chopped fresh tomatoes
Chopped Fennel
Chopped Onion
Chopped Carrots
Minced Garlic

Fish Stock (or Dashi)
Vermouth
Pastis (or other dry anise flavored spirit, like Ouzo, Absinthe, etc)
Chopped Parsley

Prep the seafood - cut, cube, slice, shell, etc.
Cook the vegetables and aromatics gently over medium heat in some olive oil (EVOO). Remove veggies.
Deglaze pan with Vermouth until almost dry, then add some Pastis, add the stock, then veggies until starting to boil; add seafood; bring almost to a boil again remove from heat; serve, garnishing with a little parsley and a drizzle of EVOO.

An un-oaked Chardonnay, fruit-forward Sauvingon Blanc, or Albariño - or a young and fruity Zinfandel or Primitivo - would complement this.

(Download)

GeorgeK Loc: NNJ

One of my favorites with a crusty loaf of bread.

John Lawrence

Sounds and looks delicious, Gene. I’ve lived on the coast of New England my entire life and love seafood. This is a wonderful way to prepare it. Your recipe is unique and appealing so I’m going to give it a try. You can never have too many seafood recipes.

Gene51 Loc: Yonkers, NY, now in LSD (LowerSlowerDelaware)

John Lawrence wrote:

Sounds and looks delicious, Gene. I’ve lived on the coast of New England my entire life and love seafood. This is a wonderful way to prepare it. Your recipe is unique and appealing so I’m going to give it a try. You can never have too many seafood recipes.

Thanks! It was! I used to live in NYC (Yonkers, actually) and two of my kids attended Boston schools (Daughter in Boston College and Son in Northeastern). She was a rugby player, and he was crew - so we were up there nearly every weekend for one thing or another. I will miss Durgin Park, The No Name Restaurant, and other quirky eateries up there.

John Lawrence

Gene51 wrote:

Thanks! It was! I used to live in NYC (Yonkers, actually) and two of my kids attended Boston schools (Daughter in Boston College and Son in Northeastern). She was a rugby player, and he was crew - so we were up there nearly every weekend for one thing or another. I will miss Durgin Park, The No Name Restaurant, and other quirky eateries up there.

Unfortunately, we lost Durgin Park in 2019 and No Name in 2020, an apparent victim of Covid. We’ve slowly been losing so many of those old landmark restaurants over the years. Pier 4 and Jimmy’s, both on the Boston waterfront, are also gone as is the Mediterranean and Polcari’s in the North End. A lot of good memories and great dinners. I think I’m the only ancient relic still around. They should put me on a corner with a plaque.

srt101fan

John Lawrence wrote:

Unfortunately, we lost Durgin Park in 2019 and No Name in 2020, an apparent victim of Covid. We’ve slowly been losing so many of those old landmark restaurants over the years. Pier 4 and Jimmy’s, both on the Boston waterfront, are also gone as is the Mediterranean and Polcari’s in the North End. A lot of good memories and great dinners. I think I’m the only ancient relic still around. They should put me on a corner with a plaque.

Say it isn't so, John! The No Name restaurant, out on a pier in Boston, is gone? If it's the one I went to, they had a huge variety of seafood dishes. I remember having a plate of fried smelt......

Quixdraw Loc: x

Gene51 wrote:

Long list of ingredients, but the actual prep time... (show quote)

Looks wonderful. Your sauce is much more translucent than mine. Will have to give your recipe a try. The kids will be out at the end of the month and that is always a cooking extravaganza. Cioppino, Bouillabase or my combo were already on the tentative menu plan. thanks!

Gene51 Loc: Yonkers, NY, now in LSD (LowerSlowerDelaware)

quixdraw wrote:

Looks wonderful. Your sauce is much more translucent than mine. Will have to give your recipe a try. The kids will be out at the end of the month and that is always a cooking extravaganza. Cioppino, Bouillabase or my combo were already on the tentative menu plan. thanks!

Thanks!

It sounds like yours may be closer to a zuppa do pesce . . .

John Lawrence

srt101fan wrote:

Say it isn't so, John! The No Name restaurant, out on a pier in Boston, is gone? If it's the one I went to, they had a huge variety of seafood dishes. I remember having a plate of fried smelt......

It’s the one and only out on the pier overlooking Boston Harbor. Jimmy’s Harborside Restaurant was across the street and you passed Anthony’s Pier 4 driving in. Three landmark restaurants all on pier 4 are gone. No Name made it the longest with their no frills, reasonable price, large portions, fresh seafood approach. The other two were high end, as in waiters with white gloves, and have been gone quite a while. As Dylan warned us, the times they are achangin’.

Quixdraw Loc: x

Went to Anthony's, Locke Ober and a couple of others of similar merit in the Boston area whose names escape me a long time ago. Wonderful places. Though the reaction to the "Pandemic" publicity and strictures may have been the finishing touch, informality probably lead the way. When going to a fine restaurant we dress well, not the old English "dress for dinner", but nice clothes. Very little spoils the experience going to a notable restaurant, excellent food, service, ambiance, more than a bunch of hairy, often tipsy slobs in tank tops, shorts and sandals at an adjoining table. I certainly wouldn't want to go back to the ancient days when fine restaurants had ties and sports jackets to loan guests, but respect for themselves, the establishment and other patrons would be appreciated. Just a rant from an antique source.

John Lawrence

quixdraw wrote:

Went to Anthony's, Locke Ober and a couple of othe... (show quote)

Speaking as another antique source, I agree with everything you said. I understand we live in a changing world but changing something doesn’t always make it better. A gentleman named Anthony Athenas owned and operated Pier 4 Restaurant. When a party wasn’t behaving properly, he would pick up their check and ask them to leave and never come back.

srt101fan

John Lawrence wrote:

It’s the one and only out on the pier overlooking Boston Harbor. Jimmy’s Harborside Restaurant was across the street and you passed Anthony’s Pier 4 driving in. Three landmark restaurants all on pier 4 are gone. No Name made it the longest with their no frills, reasonable price, large portions, fresh seafood approach. The other two were high end, as in waiters with white gloves, and have been gone quite a while. As Dylan warned us, the times they are achangin’.

So sad.....

John Lawrence

srt101fan wrote:

So sad.....

You’re right. Our family celebrated countless special occasions in many of these fine restaurants over the years. They were the place to go in the day.

Quixdraw Loc: x

John Lawrence wrote:

You’re right. Our family celebrated countless special occasions in many of these fine restaurants over the years. They were the place to go in the day.

Haven't been there since '18, but if you travel, Geronimo in Santa Fe!

Old School.

John Lawrence

quixdraw wrote:

Haven't been there since '18, but if you travel, Geronimo in Santa Fe!

Old School.

😀👍