Seafood Stews

This for Fall. New York Times’ recipe for Catalan Romescada. It is made with lobster, clams, hazelnuts, almonds and hot chile peppers. As Cataluña population ponders secession from Spain.

Carol’s Summer versions:

Cioppino EstivoDSC_0004

Summer Bouillabaise.

Livorno style Cacciucco at Del Posto.

 

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