1/4 cup olive oil
1 1/2 cups chopped yellow onions
3/4 cup chopped green bell peppers
3/4 cup chopped celery
1/4 cup chopped fennel
2 tablespoons minced garlic
1 bay leaf
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon red pepper flakes
1/2 teaspoon dried fennel seeds
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
2 tablespoons tomato paste
1 cup dry white wine
1 (28-ounce) can crushed plum tomatoes and their juices
2 cups fish stock
1 whole Dungeness crab, quartered
1 pound clams, well scrubbed and de-bearded
1 pound mussels, well scrubbed and de-bearded
1 pound firm fish, such as halibut or snapper, cut into 1-inch cubes
1 1/2 teaspoons Essence, recipe follows
1 pound medium shrimp, shelled and deveined
1 pint oysters and their juices, picked over for shell
1/4 cup chopped fresh parsley
1/2 cup freshly grated Parmesan
1/4 cup chopped green onions, green tops only

Sourdough bread, accompaniment

In a large pot, heat the oil over medium-high heat. Add the onions, bell peppers, and celery, and fennel, and cook – “sweat the vegetables”, stirring, until soft, about 4 minutes. Add the garlic, bay leaf, salt, oregano, red pepper, fennel seeds, thyme, and black pepper, and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook until starting to brown, about 2 minutes. Add the white wine, stir to deglaze the pan, and cook until half of the wine is evaporated, about 2 minutes.



Add the plum tomatoes and their juices and the fish stock and bring to a boil. I used a large can of chopped clams in place of the fish stock.
Reduce the heat and simmer, partially covered, for 30 minutes. Add the crab quarters, clams, and mussels, and simmer until the shells open, about 6 to 7 minutes. Remove and discard any unopened shells. You can use whatever seafood you have available at this point. We used scallops and shrimp. I have used clams, crab, lobster, and various fish in the past. The main point is to add them just before cooking so they are not overdone.

Lightly season the fish and shrimp with salt, pepper and as much hot spice like red or cayenne pepper as your family will tolerate, leave the red pepper or cayenne out if the group has a low tolerance for the “Burn” and add to the pot. Add the oysters, and stir. Simmer, covered, until cooked through, about 5 minutes. Remove from the heat and discard the bay leaf. Stir in the parsley. Ladle into large soup bowls and sprinkle each serving with Parmesan cheese and green onions. Serve immediately with hot bread.

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BONUS RECIPE FROM CLARK: Breakfast Bake

Par boil enough sliced or cubed potatoes to cover the bottom of the
pan(s) you will making the dish in. Fry up some breakfast meat, we
usually use ground breakfast sausage, but you could use sausage links,
bacon or ham and cube it up. Sauté some onions and sweet peppers (Red or
Green) and mushrooms if your folks like them. Once the potatoes are
semi-soft, drain them and add them to bottom of the pan(s), next spread
the cooked breakfast meat and sautéed vegetables over the potatoes.
Whisk a dozen or so eggs (enough to cover the potatoes, meat and
vegetable mix) with a little milk, salt & pepper to taste. Pour the egg
mix into the pan and then grate some cheddar cheese and parmesan cheese
over the top. Bake in a 325 oven for 45 to 50 minutes or until a knife
inserted into the middle comes out clean.

INGREDIENTS:
2 lb Shrimp (raw)
2 lb spicy sausage
2-3 lb chicken, thighs, drumsticks, breasts, etc.
or 1 whole chicken, cut up, w/ bones & neck
1 1/2 large onions
4-5 celery stalks
1 bundle of scallions
4-5 cloves garlic
1/2 cup safflower oil
1 tblsp. spicy oil - sesame - Mongolian

SPICES:
Cilantro
Parsley, Sage, Rosemary, Thyme
Red Pepper
A Little Basil
Bay Leaves
Gumbo File

OPTIONAL:
1 lb frozen okra - cut up
squash - cut up
eggplant - cut up

1. Saute meat in oil, set aside.
2. Make Rue: brown flour in oil, 2 tblsp. of flour
3. cook til dark brown
4. saute vegetables in Rue
and 1 cup of water or Chicken Broth
5. Let simmer.
6. Throw all things to simmer in the pot with cover for 25-25 minutes.
7. Throw in shrimp for last 15 minutes of cooking.

Serve over rice!

Only salt to taste after cooking is all done!

Prep Time: 15 minutes max!
Cook Time: 45 minutes

Ingredients:
4 Bone in Chicken Breasts - skin removed
EVOO (Extra Virgin Olive Oil)
Balsamic Vinegar
Pepper
Hot sauce
Dill
1 jar Marinated Artichokes
1 package sliced mushrooms
1 bottle white wine, 1/4 cup for the recipe, the rest for the cook!

In measuring cup, mix Marinade:
1/2 cup EVOO
1/4 cup Balsamic Vinegar
1/2 TSP Pepper
10 shakes of Tobasco or your favorite hot sauce
1 TSP Dill

1. In a large skillet, over medium high heat,
pour in 1/2 of the marinade and heat til warm.
2. Place chicken breasts in the marinade
and cook for 5 to 8 minutes each side, until nicely browned.
3. Put the rest of the marinade in, add the mushrooms,
cover the pan and cook for 20 minutes more, stirring occasionally.
4. Next, add the artichokes, marinade and all!
Add the wine, cover and cook for a final 15 minutes.

Optional:
capers and black kalamata olives can be added in the last 5 minutes.

When it comes to preparing steak, most meat professionalsprefer a cast iron pan and a hot oven for a strong, flavorful crust and a moist, yielding, rare-to-medium-rare interior. After testing several steaks, I will use the following method from now on when confronted with your basic 2" thick strip steak.

1. AGE IT. Do this if you have the time, as aging rids the steak of excess water and starts breaking down the muscle for a more intense and tender chew. Mount the meat on a drying rack at the back of the bottom of your fridge for up to 48 hours - but make absolutely sure that your box is running below 40 degrees first.

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