Chapin’s Seafood Cioppino

Executive Chef Kevin Violet of Chapin’s Restaurant has worked in some very fine kitchens.  He completed his culinary internship at the Chatham Bars Inn and has worked at a resort in Bar Harbor, Maine and at the famous Ritz Carlton in Boston.

While Chapin’s is a family style restaurant,they have an outstanding catering operation headed by Executive Chef Kevin Violet.  Their catering can be very upscale;some of their clients include the producers of the Rachel Ray show.

Chef Kevin Violet shares with you his recipe for Chapin’s Seafood Cioppino.

Seafood Cioppino
(Serves 4-6)

Ingredients:
1/4 cup oil
1 rib celery, chopped
1 onion, diced
2 cloves garlic, chopped
2 cups white wine
2 cups clam juice
1 -  28 oz. can of diced tomatoes
1 cup tomato sauce
1 lemon, juiced
1 teaspoon dried basil
1 teaspoon oregano
Red pepper flakes to taste
Salt & fresh cracked black pepper
5 medium shrimp
4 sea scallops
1/2 lb. of lobster meat
8-10 mussels
5 little neck clams
Chopped Italian parsley

Directions:
1. On low heat, sauté the celery and onions with the olive oil.  Add all the rest of the ingredients except the seafood and parsley.  Simmer for 1 hour and season to taste.

2. Add the shrimp, scallops and lobster and simmer for 5 minutes than add the mussels and little necks and simmer until they have opened.  Garnish with parsley.

3. Serve in a bowl by itself or over your favorite pasta or with lots of bread.

For GREAT dining on the Cape: https://www.capecodrestaurants.com/index.php

For GREAT places to stay on the Cape: http://www.capecodhotelsandmotels.com/index.php

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>