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Cioppino

on Thursday, 15 November 2012. Posted in Magazine, Chef Recipes, Eat This Winter 2012

Cioppino

by Kevin Soucy
Cesca Charleston

This dish was created in the United States by Italian immigrants. The idea of Cioppino is that it is a poor man’s fish stew. Anthony Mazzola, our owner, is a first-generation born here in the U.S. This dish is inspired by what he grew up eating, bringing authentic Italian flavors while highlighting the best local product possible. Enjoy our “feast of seven fishes”.

Cioppino Ingredients (Makes 1 Serving)

  1. 5 Mussels debearded
  2. 3 Clams 2-4 oz.
  3. Wreck fish 3 (each)
  4. Shrimp with heads on
  5. Cuttle Fish
  6. San Marzano Tomatoes
  7. 1 Cup Lobster Saffron Broth
  8. 1 Teaspoon Sicilian Capers
  9. 1 Tablespoon Castelvetrano Olives

Method

Thinly slice your garlic and toast in the oil. Add a pinch of chili flake and heat for about 20 seconds.

Add your seasoned fish and sear on both sides.

Deglaze with your shrimp or veg stock, and add your olives, capers, mussels, and clams.

Allow to reduce and come together, and your shellfish to open.

Allow to simmer for about five minutes. Check for seasoning. Slice some hearty bread like a ciabatta or Tuscan loaf; rub with olive oil, and grill or toast.

Place your fish in the bowl, spoon sauce around it. Place your toasted bread on top.

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