Salt River Lobster
Salt River Lobster
Bringing the freshest seafood to the DC/Bethesda area for over 25 years
Spa Cioppino
Yield: 6 servings
Ingredients:
½ Lb Fresh cod fillet
6 ea Littleneck clams
6 ea 16/20 ct shrimp – Peeled & deveined
6 ea Jonah crab claws
½ Lb Scallops
1 TbspExtra virgin olive oil
2 Cups Tomato juice
2 Cups Seafood or chicken stock
½ Cup Onion – Med dice
½ Cup Celery – Med dice
1 Cup Fresh shiitake mushrooms – Stemmed & sliced
1 Tbsp Roasted garlic
¼ TspFresh rosemary – Chopped
¼ Tsp Fresh marjoram – Chopped
¼ Tsp Fresh oregano – Chopped
¼ Tsp Fresh thyme – Chopped
¼ Cup White Wine
2 Tbsp Romano cheese grated
6 ea Parsley sprigs
6 ea Lime wedges
Prepare
* In a 4 quart sauce pan, sauté scallops & shrimp in olive oil, remove & hold.
* Deglaze with white wine and sweat vegetables & mushrooms.
* Add cod cook lightly, remove and hold.
* Fortify with chicken stock and tomato juice. Simmer.
* Add all shellfish and fresh herbs, simmer covered.
Wine Selections:
Blackstone Winery 2005 PINOT NOIR (Woodbridge, California)
Alamos 2006 PINOT NOIR (Mendoza, Argentina)
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