Cioppino

Posted on Friday, October 8, 2010

Chef Christo of
Christo’s Ristorante

Ingredients:

Garlic
Extra Virgin Olive Oil
Parsley
Basil
Bay Leaves
Pino Grigio wine
Tomato sauce
Chicken broth
Clams, Mussels, Calamari, Shrimp, Salmon, Halibut, Chilean Sea Bass, Scallops

Directions:

Lightly heat fresh garlic and extra virgin olive oil in the pan
Add parsley, basil, bay leaves and sauté
Add clams and mussels
Sprinkle Pino Grigio wine
Pour in tomato sauce and chicken broth
Add all fish and shrimp
Cover and steam approximately 10-12 minutes
When mussels and clams open up, arrange over cooked pasta, starting with mussels and clams to allow other seafood to cook longer
Pour sauce from pan over dish

Pairs Well With:

2008 Ferrari-Carano Siena, Sonoma County

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Filed under Chefs, Christmas, Food and Beverage, Recipes, Spotlight · Tagged with chef christo, christo's ristorante, cioppino, clams, fish, italian, marinara, mussels, pasta, sea food, shrimp