Chiopino-Seafood Soup

6oz. small uncooked, peeled shrimp, 6 oz. diced halibut (1 inch cubes), 6 oz. diced cod (1 inch cubes), 10-15 fresh, cleaned mussels ( frozen, cooked mussels can be used, too), 1 cup sliced celery, 1 chopped onion, the white part of 1 leek, chopped, 1 diced carrot, 3 tbsp. olive oil, 2 cups pomodoro sauce, 2-3 cups water or fish stock, salt and pepper to taste, fresh tarragon and thyme.

In a large saucepan, heat olive oil over medium heat and sauté garlic, onion, leek, celery and carrot for 5-6 minutes or until soft. Add the pomodoro sauce and water (or fish stock), and bring to a boil. Reduce heat and simmer for about 10 minutes. Season to taste and add the fresh herbs and seafood. Simmer covered for another 6-7 minutes. Add more liquid if needed. If using fresh mussels, make sure they are well washed before cooking them, and discard any unopened mussels at the end.

Tip: This recipe is delicious as it is, I can assure you that, but if you wish to throw a few beans in it, well, it's your call. I did it after I had taken the photo, and it was amazing.

Recipe courtesy of Chef George

Langoustine with Zucchini Cake and Bean Salsa

For 4 portions: 8 langoustine, 2 zucchini, 2 tbsp. flour, 1 large egg, Italian seasoning, 1 can mixed beans, cilantro, lemon juice, diced tomato and bell pepper, olive oil, diced onion.

For the bean salsa: Strain and wash the beans, add the chopped cilantro, onion, lemon juice, diced vegetables, olive oil, salt and pepper to taste. Mix well.

For the zucchini cakes: Grate the zucchini and squeeze gently the excess moisture. Stir in the flour, egg, Italian seasoning, salt and pepper to taste. Spoon the mixture in a hot pan and make 8 equal cakes.

Bring 1 cup of water to a boil in a shallow pan, add 1 lemon wedge, some cilantro and salt. Put the langoustine in the boiling water and cover with a lid. Should be ready in about 3 min.

Recipe courtesy of Chef George