Recipe
Prepared by Chef Myriam Carvalho
& Chef Osmar Orozimbo
South Beach Restaurant, Boca Grande
Photo by Christine Cunningham
Zuppa
de Pesce
Recipe yields 4 servings
Ingredients:
20 ounces seafood broth
16 middle neck clams
16 mussels
12 large shrimp (u15)
8 scallops (u10)
4 pieces of 3 ounce grouper
5 ounces of calamari (sliced)
8 ounces butter
10 ounces of marinara sauce
4 ounces olive oil
3 ounces thinly-sliced garlic
3 ounces thinly-sliced shallots
3 ounces thinly-sliced fennel
2 ounces basil (chiffonnade style)
3 ounces chopped scallions
4 slices of garlic bread
Recipe continued on page 96