Cioppino Seafood Stew

From the restaurant: Cucina Tagliana





8 ounces Cioppino/Sergio’s stew        
1 portion scallops                                     
3 shrimp 21/25                             
3 black mussels                         
3 littleneck clams
1 portion rock shrimp                              
3 ounces fish pieces (tilapia or salmon)
1 teaspoon garlic puree                             
1.5 ounces olive oil                                       
1 ounce white wine                                 
1 garlic crostini, cut                       






Place scallops, shrimp, mussels, clams, rock shrimp, fish pieces, garlic puree and olive oil into a pan and cover. Heat until the seafood is cooked and hot.

Add white wine and reduce down. Once reduced down, add Cioppino/Sergio’s stew and stir until hot. Lastly, pour dish into pasta bowl and garnish with garlic crostini cut in half.


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