April 2016

25 Best Recipes!

Cape Cod Life  /  April 2016 / ,

Writer: Cape Cod Life Publications / Photographer: Matt Gill 

25 Best Recipes!

April 2016

Cape Cod Life  /  April 2016 / ,

Writer: Cape Cod Life Publications / Photographer: Matt Gill 

Shellfish Algarve

Photo courtesy of the Lobster Pot

Photo courtesy of the Lobster Pot

  1. ½ cup soybean oil
  2. ¼ cup clarified butter
  3. ¼ cup fish stock
  4. 1 tablespoon garlic, pureed
  5. Pinch crushed red pepper
  6. 1 bay leaf
  7. 6 mussels
  8. 4 littleneck clams
  9. 2 oysters
  10. 2 jumbo shrimp
  11. 2 scallops
  12. 3 ounces fish, any kind
  13. Thin pasta, cooked

Scrub the shellfish. In a four-quart pot, place everything except the shrimp, scallops, fish and pasta. Cook on medium heat, covered, until the shellfish begins to open, shaking the pot or stirring occasionally. Add remaining seafood and cook for five more minutes, or until the seafood is just cooked.

Place the warmed pasta on the bottom of a large serving bowl, and arrange the shellfish and seafood on top. (Add a half or whole lobster, or chop it up, and add at the beginning.) Serves one.

This recipe is from The Lobster Pot Restaurant, 321 Commercial Street, Provincetown. ptownlobsterpot.com