Hot and Spicy

Craving for some spicy Italian stew? You have come to the right place!

Today we give you an overview of Ming Tsai’s Caccuicco recipe.  Serving: 1 large portion for 4

Ingredients:

• Extra Virgin Olive Oil (2 ounces)
• 1 Garlic Clove
• 1/3 cup of White Onions (Smashed)
• 1/3 cup of Carrots (small, diced)
• 1/4 cup of Celery (small, diced)
• Pinch of Fresh Rosemary (large,
• chopped)
• Pinch of Fresh Thyme (large, chopped)
• Pinch of Fresh Tarragon (chopped)
• Fresh Calamari (3 ounces, cleaned and cut into small rings)
• White Fish of choice (3 ounces, cut into pieces)
• Canned, chopped San Marzano Tomatoes (6 ounces)
• 6 Cockle clams
• 6 PEI Mussels
• 4 Shrimp (large, deveined, tails removed)
• 2 Scallop (large, sliced in half )
• Red Pepper (crushed)
• Italian Parsley (chopped)
• Grilled Bread
• Chervil herb

• Directions

• Place sauce pot on high heat and add olive oil and garlic. Cook until golden brown and remove garlic.
• Take bread and brush both sides with olive oil. Grill lightly.
• Cook carrots, onions and celery in garlic flavored oil for two minutes or until vegetables soften.
• Add seasoning: salt, pepper and red pepper to taste.
• Add thyme, rosemary, tarragon, and calamari. Toss for a few seconds.
• Add fish pieces and tomatoes and cook for a minute.
• Add clams.
• Cover the pot and cook until clams start to open.
• Season the scallops with salt and pepper.
• Add mussels, shrimp and scallops. Mix well.
• Cover the pot and cook until all shellfish is open and the shrimp and scallops have cooked through.
• Add parsley and stir.
• Place dried garlic bread in a deep bowl.
• Add broth over the bread.
• Garnish with chervil herb (optional).
• Drizzle with olive oil and serve
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