Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.



Seafood Stew

SEAFOOD STEW          
Carrabba's Restaurant Recipe

Serves 4

1/4 cup extra virgin olive oil
2 red onions, peeled and chopped
1 carrot, peeled and chopped
1 stalk celery, chopped
3 garlic cloves, peeled and sliced
1 bunch fresh basil, leaves only, roughly chopped
1 teaspoon red pepper flakes
1 pound small Manila clams, cleaned
1 pound mussels, cleaned
1 pound fish fillets, cut crossways into 1 inch slices
1 pound bay or sea scallops, tough side muscles removed
1/4 pound medium shrimp peeled and deveined
6 cups seafood stock or water
1/2 cup red wine
3 tomatoes, peeled, seeded, small dice
1/4 - 1/2 cup chopped fresh Italian parsley
kosher salt
freshly ground pepper
1/2 lemon

In a large stockpot, heat the oil, then saute the onions, carrots and celery until soft. Add the garlic and cook until it releases its aroma. Add the basil and red pepper flakes, cooking for 1 minute.

Add the clams and mussels, stirring for 2 to 3 minutes. Discard any shellfish that do not open. Add the remaining seafood, followed by the stock or water, wine, tomato and Italian parsley. Raise the heat until the stew bubbles gently. Season to taste with salt and pepper. Simmer for 10 to 12 minutes. Add a squeeze of lemon.

Place the fettunta in warmed soup bowls and ladle the stew over the bread.

Notes: To make the fettunta, grill slices of Italian bread over the fire or toast it in the oven until golden brown. Rub it with fresh garlic, drizzle with olive oil, and sprinkle with salt.

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