Jolly Scott Cioppino & Grilled Garlic and Lemon-Scented Crostini

Enjoy these recipes for Jolly Scott Cioppino and Grilled Garlic and Lemon-Scented Crostini from Executive Chef Anthony Cover of Appalachian Brewing Company.

Prep Time: 30 Minutes

Cook Time: 60 Minutes

Yield: 6 Servings



3 Tablespoons olive oil.

1 Large fennel Bulb thinly sliced.

1 large yellow onion, chopped.

3 large shallots, chopped.

2 Teaspoons Kosher salt.

4 large garlic cloves, chopped.

3/4 Teaspoon dried red pepper flakes.

1/4 Cup tomato paste.

1-28 ounce can diced tomatoes in juice.

1 1/2 cups dry white wine.

1 1/2 Cups Appalachian Brewing Company Jolly Scott Beer.

5 cups fish stock or clam juice.

4 bay leaves.

1 Sprig Fresh Thyme for garnish.

1 pound clams, scrubbed and debearded.

1 pound mussels scrubbed and debearded.

1 1/2 pounds firm white flesh fish, such as sea bass or cod

Cut into 2 inch chunks.



1. Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, Jolly Scott Beer wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

2. Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.

3. Ladle the soup into bowls and serve with the grilled crusty bread and fresh thyme sprig.


Grilled Garlic and Lemon-Scented Crostini

Prep Time: 15 Minutes

Cook Times: 10 Minutes

Yield: 15 Crostini



1/2 cup olive oil.

2 cloves garlic, crushed.

1 Teaspoon Kosher Salt.

1/4 Teaspoon Black Pepper.

15 1/3 inch slices cut from a French Baguette, or other long round crusty bread.

1 Tablespoon Lemon zested.

1 Tablespoon chopped fresh oregano.



1. Mix the olive oil, garlic, salt, and pepper together in a small bowl and brush lightly on both sides of the bread slices.

2. Grill for 15 to 20 seconds on each side, until nicely marked, then remove with tongs and set aside.

3. For broiling, position the rack so the slices are 2 inches from the flame and turn when the crostini starts to blacken at the edges.


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