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| Pesce Fresco Cioppino |
| Yields: 1 serving |
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| INGREDIENTS |
2 T extra-virgin olive oil
2 21-25 count shrimp
1 U-10 scallop
3 P.E.I. mussels
3 oz diced fish (salmon, swordfish, mahi or any other)
2 oz dry sherry
1 1/2 oz clam juice
2 oz pomodoro sauce (tomato sauce)
to taste salt and pepper and crushed red pepper
2 oz capellini pasta
1 grilled focaccia bread |
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| METHOD |
• Sauté shrimp, scallops, mussels and diced fish in olive oil.
• Deglaze with sherry and bring to a boil.
• Add clam juice and pomodoro, season, cover and reduce slightly until
fish is cooked.
• Grill focaccia, adjust seasonings and pour over capellini pasta. |
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