- 1 lb Swordfish, cut into four pieces (Any other firm fish will do.)
- 8 ea. Large Shrimp, peeled and de-veined
- 8 ea. Large Scallops
- 12 ea. Little Neck Clams, cleaned
- 1 lb. Mussels, cleaned (optional; add more clams if preferred)
- 2 oz. Extra Virgin Olive Oil
- 1 Tbsp. Chopped Garlic
- 2 oz. Onions, finely diced
- 3 oz. Tomato Sauce
- 4 oz. Dry White Wine
- 4 oz. Clam or Chicken Broth
- 2 ears Fresh Corn, husked and cut in 1-inch pieces
- 2 ea. Bay Leaves
- 1 sprig Fresh Oregano
- Heat the oil in a soup pot. Season the swordfish, shrimp and scallops and sear on both sides - browning slightly. Remove from pot.
- Add the garlic and onions to the pot and cook until the onions are translucent. Add the tomato sauce, wine and stock. Bring to a simmer and add the bay leaf and oregano. Taste, and adjust seasoning if necessary. (Be careful of salt - clams and mussels will let off salty flavor.)
- Add all of the seafood and corn into the pot and cover. Simmer until the clams and mussels open, about 6-8 minutes.
- Remove bay leaves and serve with garlic crostini.
Yield: 4 servings
- 1 ea. Loaf of French or Italian Bread
- 2 oz. Butter
- 4 oz. Extra Virgin Olive Oil
- 2 Tbsp. Garlic, chopped
- 1 Tbsp. Parsley, chopped
- Slice the bread on a bias into 1/2-inch slices.
- Melt the butter over low heat with the olive oil and garlic. Simmer for a few minutes and pull off of the heat. Add the chopped parsley.
- Brush both sides of the bread with the butter and oil mixture. Season with a little salt.
- Grill on both sides until golden brown, or place on a sheet pan and bake at 350-degree F. until crisp - about 10 minutes.
The Academy of Culinary Arts has more than 25 years experience training professional chefs.
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To learn more about the Academy, visit www.atlantic.edu/aca.
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