Chatham Fish and Lobster offers fresh Cape Cod seafood including fish, shellfish, live lobsters and clambakes. Dark Horse Beef & Deli Co. is a family owned business committed to bringing you the finest and freshest meats, cold cuts & cheeses available. Harney's stocks fine boutique wines, top shelf liquor and a large selection of beer and microbrews. Nata's Noodles offers freshly made pasta, prepared gourmet meals, delectable desserts and an extensive catering menu. Ring Bros. Markets offers farm fresh fruit and produce, groceries, unique specialty foods, warm fresh breads, fresh squeezed orange juice, a healthy salad bar and of course our famous gourmet fruit baskets. Spinner's Gourmet Pizza, Mexican & More!
 
 

      
Recipes


Cioppino
Serves 4

8 oz. Striped Bass or other firm white fish, large dice 
8 oz. Monkfish, large dice
8 oz. Crab or Lobster meat, cooked              
8 large Shrimp, peeled & deveined
8 Littleneck Clams, scrubbed                  
8 Mussels, scrubbed
8 oz. Scallops                         
 6 oz. Green Pepper, diced
8 oz. Onion, diced                      
4 oz. Fresh Fennel, thinly sliced
6 oz. Celery, Diced                      
1 lb. Tomatoes, diced
2 cups Fish Stock                      
3/4 cup Pinot Grigio
2 Bay Leafs                          
1 tsp. Crushed Red Pepper
1 Tbsp. Garlic, minced                  
1 tsp. Fresh Basil, chiffanade
1 tsp. Fresh Oregano, chiffanade              
2 Tbsp. Parsley
2 Tbsp. Olive Oil                      
Salt and Pepper to taste
      
    Heat the oil in a sauté pan until hot. Add the onion, pepper, fennel, and celery; sauté until the onion is opaque. Add the garlic and cook for 1 minute. Add the fish stock, wine, tomatoes, bay leaves, red pepper, basil and oregano. Bring to a boil, then reduce heat and simmer for 45 minutes. Bring back to a boil and add the clams and cook for 4-5 minutes. Reduce heat and add the bass, and the monk fish. Simmer for 3-4 minutes. Add the mussels, shrimp and scallops and simmer for 4 minutes. Add the parsley and crab and season with salt and pepper. To serve:  In 4 large bowls mound some angel hair in the center, leaving room around the bottom of the bowl to see the broth. Arrange 2 mussels and 2 clams around the pasta in each bowl. Split the rest of the seafood evenly between each bowl and arrange on top of the pasta. Ladle the broth over the pasta. Garnish with parsley and serve with crusty bread.


Fish Stock
Yield: 1 quart

2 lbs. Fish Bones                          
1 1/2 Qt. Cold Water
4 oz. Mirepoix                          
Salt to taste

    Place all of the ingredients into a stock pot and bring them to a simmer slowly. Skim the surface. Simmer for 45 minutes. Strain and cool.


Mirepoix

2 Parts Onion                          
1 Part Carrot
1 Part Celery

    Peel and chop the vegetables into large pieces.
  
  
  
  
  
  
  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 



 485 Route 134, South Dennis, MA 02660          Phone: 508-394-2244           Fax: 508-394-0121
 
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