Ingredients
½ Cup Extra Virgin Olive Oil
1 Tomato diced
2 cloves garlic minced
3 leafs of green Thai basil
1 Tiger eggplant
4 stalks of Pac Choi
4cups of clam 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
Directions
1. Pre-haet a large stainless steel stew pot, add the extra virgin olive oil.
2. When the oil starts to smoke add the Shrimp, Scallops and Cod then cook on both sides.
3. 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.
4. Let this simmer for 15 minutes on a medium flame and serve in a large soup bowl with a piece of grilled French bread.
Chef Christopher Covelli
