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RECIPE continued from page 20
Method of Preparation:
In a sauté pan sear
shrimp, scallops and
grouper halfway,
then set aside. In
the same pan, sauté
the garlic, shallots and
fennel in the olive oil until
light brown. Add the clams, mussels
and 20 ounces of the seafood broth. Let
cook until the clams start to open. Add
the butter, shrimp, scallops, grouper,
basil and marinara and let simmer until
everything is cooked (approximately 8
minutes). Add the calamari at the end
and cook for a few minutes more.
Finish the dish with half of the toasted
garlic bread placed on the bottom
of the plate, top with the zuppa mix,
sprinkle with scallions and use the other
pieces of the toasted garlic bread on
top. Bon Appétit!
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