In Galicia I had the opportunity to present a demonstration of an American Dish. So I decided to make an East Coast Cioppino, but using product from the surrounding area. For example, I used Salmonete (red mullet), Langostino (Large Prawns), Padron chilies, Mussels and Clams. For the dish I presented a plated garnish, and the broth was served to be poured tableside.
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