Chef’s Recipe Series

Try these recipes straight from Scott’s Kitchen at home!

Cioppino Sauce

  • 2 cups Sliced Fennel bulb
  • 1 1/2 Cups Sliced Onions
  • 3 tblsp Herbs de Provence
  • 1 cup Italian Parley chopped
  • 1 ea Bay Leaf
  • 1 tsp. Fennel Seed
  • 2 tsp. Chopped Garlic
  • 1 oz Shrimp Bouillon Cubes
  • 1 oz Clam Bouillon Cubes
  • 1 cup Red Wine
  • 1/4 cup Tomato Paste
  • 3 16oz Cans Stewed ( or Roasted) Tomatoes
  • 2 cups Water
  • Salt and Pepper

Saute onions and fennel for 5 minutes over medium high heat. Add all herbs and continue to cook for 3 mintues. Add red wine, shrimp, and clam bouillon cubs, tomato paste and bring to a boil. Add tomatos, water, and simmer for 45 minutes to an hour. Salt and pepper to taste.

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