Serves 4


16 oz. of pomodoro sauce
8 oz. of dry white wine
1 tablespoon of roughly chopped fresh basil
1 tablespoon of capers (drained)
8 oz. of cleaned shrimp
8 oz. of mussels
8 oz. of scallops
8 oz. of fresh salmon (sliced thin)
8 oz. of fresh tilapia (sliced)
Sliced & toasted natural bread or rustic Italian bread
1 oz. of kalamato olives (sliced)
ΒΌ teaspoon of cayenne pepper or dry red pepper
8 oz. of calamari, cleaned & sliced


1. Combine the pomodoro sauce, wine, capers, kalamata olives, pepper, 1/2 of the basil & mix. Add the tilapia & salmon & cook for a few minutes on medium high heat then add the shell fish & cook for a few more minutes while mixing a few times. Serve in a deep bowl & arrange the toasted bread around the plate & garnish with the rest of the basil.

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