Lifestyles

Local Flavour: A sea of seafood

Mario’s Kitchen staff from left: Scott McFarlane, Neill Chalmers, Stavros Kyriakou, and Eric Harrison. - Adrian MacNair
Mario’s Kitchen staff from left: Scott McFarlane, Neill Chalmers, Stavros Kyriakou, and Eric Harrison.
— image credit: Adrian MacNair

If you enjoy seafood but have trouble selecting which delicious morsel to mix together for dinner, look no further than what’s on the menu of Mario’s Kitchen  this week.

Scott McFarlane is the assistant kitchen manager at Mario’s and uses his 18 years of experience to come up with new seafood ideas each week.

Cioppino is an Italian seafood stew, and part of the rotating seafood of the week cooked up by the Tsawwassen family restaurant for $17.95.

The broth is a clam marinara stock with white wine, fresh onions, parsley and basil and is served over mussels, prawns, salmon, and scallops.

McFarlane says the mussels and salmon are fresh and locally sourced.

And although it’s winter, Mario’s has fresh Houweling’s tomatoes, which are grown in Delta.

“Seafood is starting to pick up,” he says. “We used to have only one or two dishes but now we change our seafood feature once a week.”

Other popular seafood dishes include Ling Cod, yellowfin Tuna, and fresh salmon.

The Cioppino is best served with a Chianti or Zinfandel red wine, with many affordable options at local wine retailers.

Mario’s Kitchen serves Italian fare with pizza, ribs, seafood, and features AAA steaks, including a 9-oz New York steak, 12-oz ribeye, and 5-oz fillet.

Recipe

Ingredients

• 4 mussels

• 4 bay scallops

• 4 tiger prawns

• 2 oz diced salmon

• 1 oz clams

• 1 oz finley diced red onion

• fresh basil & parsley

• 1 tsp minced garlic

• 1 oz white wine

• 4 oz fresh marinara

• butter

• salt & pepper to taste

Directions

Over medium-low heat melt butter in a large stockpot, add onion, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.

Add tomatoes to the pot (break them into chunks as you add them). Add broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.

Stir in the salmon, scallops, clams, mussels and prawns. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

Prep time: 10 minutes. Cooking time: 45 minutes. Ready in just under one hour!

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