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Chef Don's
Favorite Cape Cod Seafood 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.
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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.
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Mirepoix
2 Parts Onion
1 Part Carrot
1 Part Celery
Peel and chop the vegetables into large pieces. |
| Ring Bros. Marketplace |
| 485 Route 134, South Dennis, Cape Cod |
| 508-394-2244 |
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