(WJBK) -
Bacco Ristorante is the Free Press restaurant of the year. It is located at 29410 Northwestern Hwy. in Southfield.
Click here to check them out.
Here is the recipe featured on FOX 2 News Morning.
Spaghetti allo Scoglio (for 4 people)
¾ lb dry spaghetti
4 scallops (U-10)
4 shrimp
16 mussels
16 clams
½ cup fish fume (light fish stock) - recipe below
¼ cup white wine
1 cup marina sauce - recipe below
1 TBS parsley (chopped)
1 TBS basil (chopped)
4 TBS extra virgin olive oil
1 clove garlic minced
1 pinch of chile flakes
Salt & pepper to taste
Sautee the garlic and chile in oil till golden brown. Add fish, salt and pepper, fume and when it gets to a boil add the marinara. Reduce by half and set aside.
Cook spaghetti in salted boiling water for 7 minutes, then drain and sauté with the sauce. Finish with parsley and basil.
1 can 28 oz whole peeled tomatoes (pureed)
3 cloves minced garlic
1 pinch chile flakes
4 TBS olive oil
Salt & pepper to taste
6 - 7 chopped leaves of basil
Golden the garlic with the oil. Add chili and tomatoes. Add the rest of the ingredients and boil on medium heat for 15 minutes. Stir often.
1 lb halibut bones
2 celery stick chopped
1 big onion chopped
2 bay leaves
¼ cup white wine
Salt & pepper to taste
Put everything in a big pot and cover with cold water. When it comes to a boil, simmer for 15-20 minutes and then strain.
FISH FUMEE
MARINARA
