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January 06, 2016

Combat the Cold With A Warm Yet Light Cioppino
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. Ingredients3 tablespoons olive oil1 large fennel bulb, thinly sliced1 onion, chopped3 large shallots, chopped2 teaspoons salt4 large garlic cloves, finely chopped3/4 teaspoon dried crushed red pepper flakes, plus more to taste1/4 cup tomato paste1 (28-ounce) can diced tomatoes in juice1 1/2 cups dry white wine5 cups fish stock1 bay leaf1 pound clams, scrubbed1 pound mussels, scrubbed, debearded1 pound uncooked large shrimp, peeled and deveined1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunksDirectionsHeat 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.

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March 12, 2015

Customer Recipe: Sea Bass with Citrus & Soy
Our first recipe submission comes to us from friend of the store, Laura Allen. She whipped up this light and healthy meal with fresh Sea Bass purchased from us. Because Laura was chosen to be featured, she'll enjoy 15% off her next purchase! Scroll down to see how you can earn 15% off, too, and be the talk of the town! Sea Bass with Citrus and Soy (Bon Appetit, March 2002)Makes 4 servings Ingredients1/2 cup pineapple juice1/2 cup orange juice1/3 cup soy sauce3 tablespoons finely chopped peeled fresh ginger2 tablespoons sesame oil1/8 teaspoon cayenne pepper4 6-ounce sea bass filletsChopped green onions PreparationMix first 6 ingredients in 8x8x2-inch glass baking dish. Add fish; turn to coat. Chill 2 hours, turning fish occasionally. Place steamer rack in large skillet. Arrange fish on rack. Pour marinade into skillet under rack and bring to boil. Cover skillet and steam fish until just opaque in center, about 8 minutes. Transfer fish to plates. Remove steamer rack from skillet. Boil marinade until reduced enough to coat spoon, about 6 minutes; spoon over fish. Top with green onions. A Note from Laura: I added cornstarch at the end to the sauce to thicken and then served it with sautéed spinach (coconut oil and shallots) and mashed cauliflower.   We will be featuring customer submitted recipes on our blog and social media on a regular basis. If you would like to be featured, send us an email with your recipe, any pertinent notes and photos of the final dish. As always, more is better so if you have photos of the cooking process or one of yourself, please include them. Be sure to specify which products were purchased at The Organic Butcher. Send all submissions to mclean@theorganicbutcher.com. If your recipe is chosen, you'll receive 15% off your next purchase!       Also, don't forget to tag us (@theorganicbutcherofmclean) on your Instagram photos.

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