What’s Cook­ing at Ar­ti­san Eatery?

Bonita & Estero Magazine - - CHEERS -


Serves 1

For the Broth:

2 ta­ble­spoons olive oil 3 gar­lic cloves, rough chop ¼ cup small diced fen­nel bulb 1 shal­lot, sliced thin 2 ta­ble­spoons tomato paste ¼ cup white wine (pinot gri­gio, sauvi­gnon blanc or un-oaked chardon­nay) 4 cups crushed tomato in juice 2 cups aro­matic stock (lob­ster, clam, fish or even chicken) 3 basil leaves 1 bay leaf 2 sprigs thyme Salt and pep­per to taste

To Fin­ish:

1 scal­lop (u-10 is best) 3 large mus­sels 3 clams 2 shrimp peeled and de­veined 1 whole squid, sliced tube and whole ten­ta­cle 1 ear sweet corn, charred and cut from cob ½ cup cooked fettuccine 1 ounce cold un­salted but­ter Fresh basil leaves Crusty bread (sour­dough or baguette)

Note: It’s best to pre­pare broth up to two days be­fore mak­ing this dish; aro­mat­ics will marry and bring out the best fla­vors.


Use non-re­ac­tive medium sauce­pot on medium heat to sweat gar­lic, fen­nel and shal­lot in olive oil un­til fen­nel is soft and gar­lic is barely brown. Add tomato paste and stir in with a wooden spoon un­til you have a layer of brown on the bot­tom as the base. Deglaze pan with white wine and re­duce by half over low heat. Add tomato, stock and herbs; sim­mer.

To Fin­ish:

Heat a medium or large saucepan over medium-high heat. Add 3 ta­ble­spoons oil when pan is hot. Sear shrimp and scal­lops on both sides un­til golden brown; set aside. Turn heat to medium and slowly add broth. It should be slightly thick and chunky; add wa­ter if de­sired. Add clams to broth and bring to a sim­mer for 1 minute, then add mus­sels, seared scal­lop and shrimp. When the shells have just opened add squid, corn, but­ter and pasta. Stir to­gether and sim­mer 1 minute. Ar­range in a bowl; top with crusty bread and herbs.

8951 Daniels Park­way, Fort My­ers; 239-887-4844, ar­ti­saneatery.com

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