Sunday, 13 January 2013

san francisco sea food

San Francisco Sea Food Plaza
Preheat oven to 400 degrees F. Cut enough bread on the diagonal to make eight 1/2-inch-thick slices. Wrap remaining bread; reserve for use another day. Place bread on cookie sheet. Brush bread with 1 tablespoon oil and sprinkle with 1/4 teaspoon black pepper. Toast bread in oven 8 to 10 minutes or until golden.
Meanwhile, in 5- to 6-quart Dutch oven, heat remaining 1 tablespoon oil over medium-high heat until hot. Add onion, red pepper, and garlic; cook 6 to 8 minutes or until very tender and browned, stirring frequently. Add wine; heat to boiling. Boil 1 to 2 minutes or until wine reduces by half. While vegetables are cooking, pour tomatoes with their juice into medium bowl; with kitchen shears, chop tomatoes.
Stir tomatoes with their juice, water, and crushed red pepper into Dutch oven; cover and heat to boiling. Add parsley, mussels, striped bass, and shrimp; heat to boiling.

San Francisco Sea Food
San Francisco Sea Food
San Francisco Sea Food

San Francisco Sea Food
San Francisco Sea Food
San Francisco Sea Food
San Francisco Sea Food
San Francisco Sea Food
San Francisco Sea Food
San Francisco Sea Food
San Francisco Sea Food
San Francisco Sea Food
           

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