Category:
clarified tomato brothOur fans are the best. Here's an elegant, one-pot recipe from TPW from Cape Cod. He took a traditional recipe and gave it a modern twist with Heirloom Tomato Broth. In his words, "The Tomato Broth is really different and better than a traditional white wine or clam juice base." Try it, you'll love it. Thanks for this gourmet supper idea TPW, and for the beautiful photos.
Step 1
PREP: (I did morning of)
1. Roast the Potatoes -set aside-let cool-cover
2. Buy Fish, clean Clams and Mussels put in separate Bowl cover with wet
paper towel into fridge
3. Pull the stubs on the Scallops - refrigerate
4. Slice the Linguica in thin round and if you want cut in half - I don't
- will be tender
5. Slice half the tomatoes in half - leave the other half whole
6. Dice the Garlic or in small slicesStep 2
Large pot (I use Le Creuset Dutch Oven) - high heat: EVO-Garlic -Red Pepper Flakes until fragrant
Step 3
Add Littlenecks-Cover- 5 minutes
Add Mussels -Cover - 5 minutes --at the end of 10 minutes most should be
openStep 4
Add Tomato Bliss Clarified Heirloom Tomato Broth, WHOLE Tomatoes, Linguica, herbs stir, cover 3 minutes
Step 5
Add Potatoes and Scallops ---cook uncovered - watch the scallops -this is
quick two/three minutesStep 6
Add halved tomatoes -- Dup into a large Bread
Step 7
Serve with a French Baguette -white wine -a lighter red wine - a pilsner
Ingredient list
-
1/2to 1 lb of fingerling potatoes
-
1/4cup EVOO
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1/4tsp + a pinch Red Pepper Flakes
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6good size Garlic Cloves --ok I used 12
-
1 1/4lb Cherry Tomatoes (on the Cape in September these were fresh)
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AnyThyme, Basil or Rosemary you have hanging around
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1lb Littleneck Clams (farmed 12 miles from my home)
-
1lb PEI Mussels
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1lb Scallops (local-lucky for me)
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1/2Smoked Linguica --usually from Fall River but todays from Paulina's Market in Chicago
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1cup Tomato Bliss Clarified Tomato Broth - is really different and better than a traditional white wine or clam juice base