A Great Recipe for Italian Seafood Cioppino

[Sandra & John Scott]

http://www.examiner.com/culinary-travel-in-national/dazzle-your-fri...

If you can’t get to Seneca Niagara Casino in Niagara Falls, New York then try this award winning Chef Joseph Fire’s recipe from La Cascata Italian restaurant.

 

Seafood Cioppino

16/20 Shrimp                                   

20/30 Scallops    

20 Clams, littleneck                                                      

20 Mussels, PEI

1 teaspoon minced garlic                                     

1 teaspoon minced shallots                                                    

6 blanched Fingerling potatoes, halved                         

4 blanched carrots, sliced                                    

4 blanched celery stalks, sliced                            

5 blanched asparagus spears cut in half

1 cup white wine

1 cup tomato saffron broth

2 tablespoons butter                                                                        

4 leaves, Basil, chiffanade

salt to taste

pepper to taste

oil, enough to coat pan 

 

In a medium sauté pan heat enough oil to coat the pan over medium heat. When the pan is hot add the seafood, salt and pepper.  Sauté for about 2 minutes. Next add the garlic, shallots and sauté for another minute. Then deglaze the pan with the chardonnay and saffron tomato broth and bring to a simmer. When broth reaches a simmer add the celery, carrot, potato, and asparagus then cover with another sauté pan. When the clams are open and the other seafood is cooked add the butter and basil and cook until butter is melted into the broth. Serve in a bowl putting the vegetables in the middle and arranging all the seafood around the vegetables.  Then pour the broth over the seafood and vegetables. Best served immediately.

 

[Donna Esposito]

Glad you use PEI mussels. They're the best!

[Ed Wetschler]

Sounds both delicious and (this is important) do-able. Say, do you have any photos of this?