Join up with Flora Posteraro for a great evening of gourmet food from “Tastes of Tuscany”,11 chef stations, a silent and live auction, wine pull, raffle and fun chef challenge. Local business people acting as chefs challenge one another to see who can raise the most support for Diakon Youth Services. At the end of the evening, one chef is proclaimed the winner.
Chef Tony Salvatore prepared an example for us today in the kitchen– Italian Seafood Cioppino. The recipe can be found below:
3 tbls. unsalted butter
1 c. chopped onion
3 cloves chopped garlic
15 oz. chicken broth
14.5 oz. crushed tomato
¾ c/ white dry wine
3 tbls. fresh chopped basil
2 tbls. fresh thyme
1 tbls. fresh oregano
¼ tbls. crushed red pepper
2 bay leaves
1-1/4# fresh cod filet
1# fresh divined large shrimp
1# bay scallops
10 cherry stone clams, scrubbed
10 mussels, cleaned and debearded
Melt butter or oil in large braising pan over medium heat. Cook onion and garlic in oil; stir until onions are soft, about 5-7 minutes.
Stir chicken broth, tomato, wine, all fresh herbs and seasoning. Cover pan and leave simmer for half hour.
Fold in shrimp, scallops, clams , and mussels. Bring to a boil; reduce heat to low. Leave simmer until clams open (5-7 minutes). Serve.