Local Flavour: Cioppino on South Delta's Best Outdoor Patio
One of the secrets to maintaining a successful restaurant is balancing the right amount of tradition with evolution.
Knowing what to keep on the menu and deciding what to bring in to keep things fresh can be quite a task, but one Sharkey's Seafood Bar and Grille has been able to succeed at since opening in 1992, says manager Andrea Frustaci.
One item on the keeping side for the Ladner waterfront restaurant that was the Leader's Best Of 2010 winner for best outdoor patio is Cioppino, a West Coast bouillabaisse, which has been a staple on the menu for the past 15 years.
"The name comes from the fishermen down on the New York docks who used to 'chip in' parts of their catch in one big kettle," Frustaci says. "And in their broken English their chipping in eventually led to the name Cioppino."
The dish is served at Sharkey's with garlic bread, a generous Caesar salad, and is perfect for enjoying on the patio that has views of Ladner Harbour.
To accompany the meal and keep the summer heat at bay is a raspberry mojito that at Sharkey's uses freshly picked mint.
Cioppino (West Coast bouillabaisse)
Ingredients
Tiger shrimp
scallops
crab legs
cod
salmon
clams
mussels
Sambuca
red peppers
tomato sauce
diced tomatoes
onions
celery
carrots
Directions
Depending on your preferences, use equal parts of seafood.
Prepare the seafood broth with chopped carrots, celery, onions, red peppers, diced tomatoes, tomato sauce, a dash of Sambuca and red wine.
Simmer mixture, then add the shrimp, mussels, scallops, clams, crab, salmon and cod and simmer until cooked.
Serve in a bowl and top with lemon zest, if desired.
Mojito with raspberry
Ingredients
Fresh mint leaves (4-5)
½ tsp. sugar
¼ fresh lime
1 oz. Havana Club White Rum
Raspberry puree
Ice
Directions
Pour rum, ice, mint, lime and raspberry into a cocktail shaker and muddle.
Shake and pour contents into a tall glass and top with a dash of soda water.
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