ZUPPA di GORNO
Buca di Beppo Restaurant Recipe
2 cups seasoned fish stock
8 scrubbed Manila clams
16 large shrimp, shelled, deveined
1/2 pound calamari, cut in rings
1/2 pound boneless, skinless, salmon or sea bass, in chunks
Bring the fish stock to a simmer. Dust the seafood with flour. Add the clams and mussels to saucepan, cover. Cook over medium heat until the shells open, about 3 minutes. Discard any unopened ones. Add the remaining seafood and parsley. Cook 3 to 5 minutes until shrimp turn pink, fish is done.
Taste and adjust seasoning. Ladle into bowls. Good with crisp garlic toast.
Buca, Inc. is an industry leader in terms of growth in the number of restaurants it oversees. The company owns and operates 51 full service, dinner-only restaurants under the name Buca di Beppo. Its restaurants are located in 18 states as well as the District of Columbia. Buca di Beppo (meaning 'Joe's basement') restaurants differentiate from other Italian restaurant chains by providing distinctive oversized Southern Italian family style portions in a casual, festive, humorous, socially interactive atmosphere. Appealing to nostalgic trends, the décor at each of Buca's restaurants irreverently exaggerates the clichés of traditional postwar neighborhood Italian/American restaurants. In terms of scale, Buca thinks big: large food portions, large tables, and large restaurant size with an average seating capacity of 300.