Summer Seafood Stew for Two
~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
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.
Recipe and photos created by Gary F. Levine.
After a trip to Florence Farmers 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.
Recipe Detours 