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:
Livorno style Cacciucco at Del Posto.
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Cacciucco from Del Posto:
http://thesidetrek.com/2014/11/02/sideposto/