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    Photos: Passport & Plate - Cioppino: A Shark's Tale

    UNITED KINGDOM | Thu, 13 Mar 2014 | By annekscott | Photo Gallery | Scholarship Entry

    Ingredients: Fish (cleaned, filleted, deboned and cut into 2cm chunks), 200 grams Monkfish, 300 grams Gurnard, 200 grams squid (if using full size squid cut smaller chunks), 6-8 clams per person (throw away any open or broken clams Stock: 0.5 litres ... Read more >
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    Tags: cioppino, clams, eel pie island, gurnard, italy, mexico, monkfish, san francisco sea of cortez, shark, squid

     

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