From: Chef de cuisine Jared Gross, Napa, The Peabody Orlando. Yield: 1 serving.

4 oz. Florida grouper

1 oz. Cape Canaveral calamari

6 rock shrimp

3 Mediterranean mussels

6 oz. fresh tomato sauce

2 oz. white wine

1 Tbsp. diced white onion

1 Tbsp. chopped leek

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TAGS: Food & Drink