Blonde cioppino with parmesan broccoli. Cioppino is an Italian fish stew that was developed in San Francisco way back when. I left my clams in San Francisco! lol This is a great dish that can be either red or white. Also check out the parmesan broccoli!
10 Comments
Nice!
Tom, what is the "perfect" time on scallops, I watched a show n they said 45 seconds each side? Dang Old Bay, I'm going to have to send you some J.O.Seasoning lol, be on the way soon…
Looks fantastic
Absolutely amazing Tom!!!🔥🔥👏👏. This looked so delicious and spot on ! Hope you and Marie are having a great week so far, cheers my friend 🍷 🍷
This was amazing.😋
🍤🍲🦂the sauce was excellent… Mussels and scallops perfect. And even the broccoli had a new twist…simply delicious.
Wow, Tom! That all looks absolutely delicious!😋😋😋 Extra scallops for me!😁
We dry the fennel leaves they give a wonderful taste to a lot of our foods. Play with you food and make it your own. 😋
I've never had Cioppino, now I want some. Well done Tom!
I'm impressed saving not only shrimp shells but shrimp juice. I never thought about it but it does make so much sense