Chef Chris Covelli's Spring Recipe

This a wonderful early Spring / Summer recipe that fills the soul of a foodie even on humid evening with a light breeze, OH!! Don’t forget to cork a bottle of the perfect Australian Big Red!! Stanley Lambert’s Thoroughbred, Cabernet.

Thanks,

Chef Chris Covelli

Pernod Seafood Hot Pot

½ Cup Extra Virgin Olive Oil

2 medium Florida Red Potatoes (cut in to wedges Roasted in the oven prior to adding)

1 Tomato diced

2 cloves garlic minced

3 leafs of green Thai basil

1 Tiger eggplant

4 stalks of Pac Choi ( or Bok Choy )

4 cups of clam broth or (Lobster Broth)

1 cup of Pernod ( Anise Liquor )

4 – 4 oz. pieces of Cod or (Striped Bass)

4 large Scallops

4 large Shrimp

12 littleneck clams

1 pinch Zaffron

salt & pepper to taste

Pre-heat a large stainless steel stew pot, add the extra virgin olive oil.
When the oil starts to smoke add the Shrimp, Scallops and Cod then cook on both sides.
Add the minced Garlic ,Tomato , Eggplant, Pac Choi, let simmer for 4 minutes and add the Clam Broth, Pernod , Zaffron and Little Neck Clams , salt & pepper.
Let this simmer for 15 minutes on a medium flame and serve in a large soup bowl with a piece of grilled French bread.

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