Hospitality Academy

Cioppino aux fruits de mer du chef Tom Colicchio

 
Cioppino aux fruits de mer du chef Tom Colicchio

Total: 1 hour

Valeur nutritionnelle / personne :

Calories: 796 kcal
Fat: 19g
Carbohydrates: 62g
Protein: 84g

  • Sans lactose

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Cioppino aux fruits de mer du chef Tom Colicchio

 

Total: 1 hour 

Valeur nutritionnelle / personne : 

Calories: 796 kcal
Fat: 19g
Carbohydrates: 62g
Protein: 84g

Cioppino aux fruits de mer du chef Tom Colicchio

Tom Colicchio is a brilliant chef and a highly influential personality in the USA. He has been a star in the gastronomy scene for years and is the owner of Crafted Hospitality which includes several well accomplished restaurants. Tom is not only known for his fine dining and casual concepts, but also for his TV persona as head judge for Top Chef, which has been running for over a decade. Last but not least, Tom is a philanthrope at heart which he proves by supporting several charities, holding congress members accountable for the US food system and by being established as the leading “Citizen Chef”, a chef for the people. 

Tom_Colicchio_Rayon_Richards_Photography_t1000

Tom Colicchio

Nationalité: American
Profession Chef, Entrepreneur, TV Producer & Actor
Plat préféré: Linguine with clam sauce   
Prix:
James Beard Foundation Award for Best New Restaurant + several more

Temps total

1 hour

Temps actif

30 minutes

Quantité

4 portions

Calories / Portion

796 kcal

Ingrédients
  • 1 fennel
    chopped (reserve the fronds)
  • 1 leek
    chopped (chop white and light green parts)
  • 4 garlic cloves
    sliced
  • 2 shallots
    sliced
  • 1/4 cup olive oil
  • 1tbsp fennel seed
  • a little salt and pepper
  • 1 lemon
    (zest, peal and julienne= cut in to fine strips)
  • 450g mussels
  • 18 clams
  • 8 sea scallops
  • 12 large shrimp
    pealed and deveined
  • 450g monkfish
    (trimmed and cut into big pieces)
  • 1/2 cup white wine
  • 25 oz jar The Jersey Tomato Co. Spicy Sauce (approx. 0.74L)
    (or other tomato sauce)
Préparation
  • 1
    Step 1
    Heat oil in a pot at medium heat. Add the vegetables and leave them to sweat. When they start drizzling, turn down the heat.
  • 2
    Step 2
    Add fennel seed, salt and pepper. Leave to cook while stirring until the vegetables are soft and fragrant.
  • 3
    Step 3
    Add 1/4 cup of white wine.
  • 4
    Step 4
    Add clams, cover and steam until they open (should take approx. 4-5mins). Add mussels, lower heat and leave to simmer until all of them open.
  • 5
    Step 5
    Add scallops, monkfish and shrimps.
  • 6
    Step 6
    Add the spicy sauce, julienned lemon zest and lemon juice of one lemon.
  • 7
    Step 7
    Let the whole pot simmer until the seafood is cooked.
  • Step 8
    Garnish with the chopped fennel fronds and lemon juice.

Seafood Cioppino - the How-To by Chef Tom Colicchio

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