Brodetto di Pesce

From: Chef John Brandt-Lee, Avalon Restaurant, West Chester, PA. Yield: 4 servings.

2 Tbsp. olive oil

2 cloves garlic, minced

1 small shallot, minced

⅛ tsp. chili pepper flakes

3 lb. mussels, scrubbed and cleaned

½ lb. cockle or little neck clams

1 cup sliced chorizo

1 cup white wine

1 cup chicken stock

1 cup bell pepper piperade

1 cu

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TAGS: Food & Drink