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.