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:

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Summer Bouillabaise.

Livorno style Cacciucco at Del Posto.

 

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.

 

Summer Bouillabaisse

Florence farmer’s market.

Serves 2.

Coarsely chop-

1 large onion red or white
1 large native tomato
1 orange or yellow bell pepper

Brown in a little olive oil in a stock pot.

Add chunks of meat from a firm white fish (monk, grouper, hake), a dozen cherry stone clams.

Season with fresh chopped chives and ground white pepper.

Cover with a little water.

Bring to quick boil then cover and simmer for 10 minutes until clams open.

Add 1/2 cup blended honeydew or watermelon until smooth.

Scoop out clams from shells and discard shells and any unopened clams. Stir.

Serve in bowls with a fresh baguette. Or, try Cioppino Estivo. A richer version.