Executive Chef Manny Aguello & Steve Santillo, Owner of Jolie's Louisiana Bistro

Cioppino Fish Stew

Cioppino Fish Stew

• 4 lg. Shrimp
• 6 Scallops
• 8 Mussels
• 1/2 lb. of fish such as snapper, drum, amberjack, redfish
• 3 oz. chopped shallots
• 2 TBS Olive Oil
• 2 oz. garlic
• 1 bunch flat leaf parsley
• 12 oz. peeled chopped tomato
• 12 oz. seafood stock
• 8 oz. White Wine
• 1 oz. fresh oregano
• 1 oz. fresh thyme
• Salt & Pepper to taste
• Good crusty bread for dipping

Preparation:
Sweat shallots in a large skillet with olive oil over medium heat. Add garlic, shrimp, fish pieces and season with salt and pepper. SauteÕ the fish and shrimp, flip them once and deglaze with white wine. Add tomato filet, fresh oregano, thyme, seafood stock, scallops and mussels. Cover pan and continue cooking till seafood is cooked and mussels have opened. Add flat leaf parsley and turn heat off. Adjust seasoning and serve with grilled country style bread.