Cioppino Estivo

Summer Seafood Stew for Two

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~Tilapia. Vongole. Pomodori. Aglio. Olio. Prezzemolo. Pane. Questo è tutto.~

2 Tilapia filets
2 dozen + Little Neck Clams
1/2 cup fresh American parsley, chopped
1/4 cup olive oil
2 tbs. unsalted butter
2 Garden tomatoes, chopped
1/2 Bell pepper, any color, chopped
1 Jalapeño pepper, sliced and de-seeded
1 cup seafood broth
6+ fresh garlic cloves, minced
Red pepper flakes to taste
Ground black or white pepper to taste
1 Lemon, zest

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Chop 1/2 cup fresh parsley into a large measuring pitcher. Add 2 tbs. unsalted butter, 6 cloves minced fresh garlic, 1/4 cup olive oil. In a stock pot heat little neck clams in 2-3 tbs. vegetable oil over medium high heat until they start to open and release nectar. Add the parsley, butter, olive oil, garlic, red pepper flakes, ground pepper to taste, 1/2 cup broth and stir. After all clams have opened, 5-6 minutes, remove clams and discard shells and any unopened clams. Reserve clams. Cut the tilapia into chunks. Add to the pot with chopped tomatoes and another 1/2 cup broth. Poach until fish is flakey, 2-3 minutes. Don’t overcook. Add back the clams, take off heat and stir. Serve in large bowls with chopped bell and sliced jalapeño pepper as garnish. Top with lemon zest. Dip a baguette. Delizioso.

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Recipe and photos created by Gary F. Levine.

 

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6 thoughts on “Cioppino Estivo

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