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Livorno seafood stew - Forno Bravo Forum: The Wood-Fired Oven Community

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Community Cookbook Recipe Contest

Do you have a wood fired recipe that gets rave reviews from family and friends? Now is your opportunity to not only share it with other wood fired chefs and enthusiasts, but get rewarded, too! Starting June 1 through July 30, 2016 we are holding a Summer Wood Fired Recipe Contest and the winner will receive a $75.00 shopping spree in the Forno Bravo Store.

Submit your recipes through the Forno Bravo Community Cookbook “Submit a Recipe” button. The winner will be based on the number of votes the recipe receives. A link to the recipes will be posted on the Forno Bravo Facebook, Google+, Instagram, Twitter, Pinterest pages and the Forum. To be eligible to win, your recipe must include a photo of the dish being cooked in your wood fired oven.
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Livorno seafood stew

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  • Livorno seafood stew

    Has anyone tried a traditional seafood stew in a big terra cotta pot?

    Mussels, clams, fish, calamari, eels (if you like them), with tomotoes, garlic, olive oil and white wine? I'm going to try something and wondered if anyone has tips. How long, do you start with the lid open, etc.

    Let me know if you have done it, or have a good guess.

    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    clams

    my wife eva says:

    put the clams in last and remove immediately after they open if you want your clams to be tender ... i've noticed also that clams open up a lot quicker in the pizza oven than they do on the stovetop. (poor little buggers).
    my site for our pompeii and tandoor ovens
    www.killdawabbit.com

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