Hotmail‘Top Chef’ judge serves up a spicy fish stew
Recover from your big night out with this dish from Tom Colicchio of Bravo's cooking competition show
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Special series: Bravo's 'Top Chef' |
He's best known for his restaurants Craft and Gramercy Tavern, but Tom Colicchio has turned judgmental in his role as head chef of Bravo's reality hit “Top Chef.” Here, he offers a great cure-all spicy fish stew for that hangover you might be experiencing after New Year's Eve.
The perfect cure for hangovers — most of the dish can be made in advance (while you are sober). A good rule of thumb: the more severe the hangover, the spicier the stew should be.
INGREDIENTS
Cook the minced vegetables in olive oil over med to low heat for about 45 minutes.
Add the tomato, garlic and lemon zest.
Add the squid and cook for about 30 minutes add the wine, water and clams cook until the clams open.
The dish can be cooked up to this point and can be held for 2 days.
Bring the base to a simmer
Add the remaining seafood and gentle cook for 15-20 minutes
Serve with linguini mixed with garlic, parsley and olive oil.
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