Last spring I discovered the Cioppino Soup Base that Williams and Sonoma sells for $16 per quart. It was so good that I went back for some and it was on sale - 1/2 price and enough for dinner for two nights. To the heated base I added a dozen large shrimp, a handful of frozen bay scallops, 1/3 # of true cod cut into 1 inch chunks, 2 handfuls of langoustine.
Last night Alice Thelma joined me for a bowl of hot fish chowder and some Texas Garlic Toast. Tonight I finished off the pot by myself. No time for pictures which is truly a shame. The rich red of the tomato fish stock crammed with pink shellfish was enough to tempt anyone.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment