Pompano alla puttanesca with shrimp and mussels

  • Fresh Caught Pompano floured and pan fried in olive oil
  • Saute’ onion, shrimp, garlic, kalamata olives, capers, white wine, butter, mussels, pepper, and marinara
    • Add fish back in and add chicken stock
  • Reduce down till medium thickness and serve over al dente linguini

Pompano alla puttanesca

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