Chef Pino’s Feast of the 7 Fishes Featured on WNBC

Click this link to view the video: Feast of the Seven Fishes with Pino Luongo

Just incase you are interested in trying out some of these Morso favorites at home, check out the recipes listed below:

Clams on the half shell stuffed and gratiné

INGREDIENTS- (Four People)

-40 little neck clams, in half shell, cleaned

-10 oz. of bread crumbs

-2 garlic cloves, finely minced

-2 tablespoons of finely chopped Italian parsley

-1 tablespoon of dry oregano

-the peel of half lemon, finely grated

-olive oil

-salt and pepper

-1 glass of white wine

-2 tablespoons of butter


Prepare the clams over a large sheet pan.

Mix the bread crumbs, garlic, parsley, oregano, lemon peel in a large mixing bowl. Add olive oil

until mixture is coated; add 3 pinches of salt and 2 pinches of black pepper.

With your hand or tablespoon, gently stuff each clam, putting a little pressure to make sure that

the mixture doesn’t get loose. Repeat on all clams.

In a preheated oven of 375 degrees, place the stuffed clams in the middle of the rack and bake for

10 minutes. While baking the clams, place a medium pan over high heat, pour the wine and when

it reaches a low boil, add the butter and slowly mix the liquid until it’s a smooth buttery sauce

and put aside.

Remove clams from oven and with a spoon pour a little of the sauce over each clam. Serve



Squid breaded and baked

INGREDIENTS- (Four People)

-1 lb. calamari, cleaned, rinsed and sliced in half inch rings

-1 lb. of bread crumbs

– salt and black pepper to taste

-4 garlic cloves, finely minced

-4 tablespoons of lemon peel, finely grated


Place the bread crumbs in a large bowl; add enough olive oil to make it stick to the calamari. Add

the garlic, the lemon peel and sprinkle 3 pinches of salt and pepper, mix well. Add the squid rings

and toss to coat. Sprinkle a little oil on a large sheet pan, gently placing the calamari so they are

spread out and not touching.

In a preheated oven of 425 degrees, place the sheet pan with the calamari on the middle rack.

Bake for 15-16 minutes or until calamari starts getting a light brown color. Remove with a

spatula, gently place the calamari in a large bowl, and serve immediately.

Optional: you can serve the dish with chopped cherry tomatoes and basil salad on top.

Grilled baby octopus

INGREDIENTS- (Four People)

-olive oil


-black pepper

-red onion, finely chopped

-fresh parsley, chopped

-lemon juice and wedges

-octopus, not over ½ pound each


Bring a large pot of water to a boil, add the octopus, and boil until tender. Start to check after

about fifteen or twenty minutes; if the octopus can be easily pierced with a fork, it is done.

Meanwhile, make the sauce by mixing equal amounts of onions and parsley. Add a bit of lemon

juice to this mixture, but go easy on the lemon juice- you don’t want it to overpower the sauce.

Add enough olive oil to cover the mixture.

Drain the octopus. While it is still hot, soak it in the sauce. Then put the octopus under the broiler

or on the grill. Start to check the octopus after 2 to 3 minutes. When it begins to get brown and

firm, it’s ready. Serve with a little extra olive oil on top and lemon wedges on the side.

Warm salt cured cod salad

INGREDIENTS- (Four People)

-1 lb. of salt cured cod, rinse in cold water for 24 hours

-2 tablespoons of washed capers

-3 tablespoons of pitted green olives, thinly sliced

-20 whole sprigs of Italian parsley, remove stems

-1 teaspoon of crushed red pepper

-1 medium red onion, sliced very thin

-2 tablespoons of lemon juice

-olive oil


Boil for 10 minutes to desalinate the cod. Then remove from water and gently dry it with a towel.

Break the cod into small flakes and place over a serving plate.

Sprinkle the capers, the olives, parsley and red pepper over the cod. Sprinkle olive oil to taste and

mix gently. Sprinkle the lemon juice and the onions. Serve warm.

Spaghetti with clams

INGREDIENTS- (Four people)

-3 tablespoons (45ml) extra virgin olive oil

– 2 garlic cloves, crushed and peeled

– 2 lbs. (908 grams) littleneck or Manila clams scrubbed

– 1/2 teaspoon crushed red pepper flakes, or more to taste

– 1 ½ cup (480 ml) dry white wine

-1 tablespoon (14 grams) unsalted butter

-1 medium red onion, diced into ¼ inch

-2 medium zucchini, julienned

– 1 tablespoon kosher salt, plus more to taste

– fresh ground pepper

-1 lb. (454 grams) spaghetti or fettuccine

-A mandolin can facilitate julienning the zucchini – if you have one don’t hesitate to use it. Look for

# 11 spaghetti. You can also substitute scialatelli for fettuccine.


Heat a 10-12 inch skillet with a tight-fitting lid over medium heat. When it is hot, add the olive oil.

Add the garlic and cook, uncovered, until golden, about 3 minutes. Add the clams; put on high

heat, and cook, tossing constantly for 2 minutes. Add the crushed red pepper flakes and wine;

cook until the wine has been reduced by one-third, about 4 minutes. Reduce the heat to medium,

cover, and simmer until the clams open, 4 minutes. Remove the pan from the heat and set aside

to cool slightly, still covered.

When the clams are cool enough to handle, remove them from their shells and set aside in a

small bowl. Discard any unopened clams. Strain the clam broth through a cheesecloth-lined sieve

or a coffee filter into a bowl.

Wipe the skillet clean with a paper towel, place the butter in it and heat over medium heat until

it has melted. Add the onion and zucchini and cook until it is soft, about 3 minutes. Add the clams

and the strained liquid to the pan, turn the heat to low, and simmer very gently, stirring

occasionally, until the flavors are combined, about 4 minutes. Remove the pan from the heat,

season with salt and pepper to taste, cover to keep warm.

While the sauce is cooking, fill a 10-quart stockpot with 7 quarts (6.5 liters) of water and bring to

a boil over high heat. Add the 2 tablespoons of kosher salt. Add the pasta, stir, and cook until al


Reserve ½ cup of the pasta cooking water, and drain the pasta. Add it to the pan with the sauce

and toss to combine. If the pasta looks dry, add the reserved cooking water 1 tablespoon at a

time, tossing to combine between additions. Transfer to a serving bowl and serve immediately.

Tuscan Fish Stew

INGREDIENTS- (Eight people)

– Eight 1/2-inch-thick (1.3-cm) slices country bread

– 4 garlic cloves, chopped, plus 1 whole medium garlic clove, peeled

– 4 cups (960 ml) Fish Stock or canned low-sodium fish or chicken broth

– 2 tablespoons (30ml) olive oil

– 1 medium red onion, chopped

– 1 very small Italian or other hot chili pepper, seeded

– 2 cups (480 ml) dry white wine

– 2 1/2 cups (600 ml) chopped fresh or canned diced tomatoes

– 1/2 cup (20 grams) chopped fresh Italian parsley

– 1 teaspoon kosher salt

– 3 lbs. (1.4 kilos) assorted firm fish fillets, such as red snapper, monkfish, John Dory, or grouper, cut

into 2-inch (5-cm) chunks

– 2 lbs. (908 grams) whole assorted small (4 to 5 inches/ 10 to 13 cm) soft fish, such as baby porgy or

mackerel, cut into chunks

– 2 lbs. (908 grams) mussels, preferably Prince Edward Island, scrubbed and debearded

– Kosher salt and fresh ground black pepper


Preheat the oven to 350 degrees (175° C). Rub each slice of bread with the whole garlic clove.

Place the slices on a baking sheet and toast until golden, about 15 minutes.

Heat the fish stock in a small saucepan until simmering; keep at a gentle simmer.

Place a 7- to 8-quart casserole over medium heat, and when it is hot, add the olive oil. Add the

chopped garlic cloves and onion and sauté until soft and golden, about 5 minutes. Add the chili

pepper and wine; bring to a simmer until reduced by one-third, about 5 minutes. Add the

tomatoes, parsley, and salt, reduce the heat, and simmer gently until the mixture has begun to

thicken slightly and the tomatoes foam up, about 8 minutes.

Pour in the fish stock and then, using a spoon, gently slide the fish in, covering it with the liquid.

Bring just to a boil, reduce the heat, and gently simmer until the fish just turns white, 5 to 6

minutes. Add the mussels, pressing them down into the liquid, and continue cooking until they

open, 3 to 4 minutes. Using a slotted spoon, remove and discard any mussels that do not open.

Season with salt and pepper to taste.

Place a slice of toasted garlic bread in each of eight soup bowls. Spoon the stew on top, being

careful not to break up any big pieces of fish. Serve immediately.

Roasted wild stripe bass over chickpeas and chorizo

INGREDIENTS – (Four People)

– Four 8 oz. pieces of fillet of stripe bass

– 1/2 lb. dry chickpeas soaked in cold water for 1 hour

– 1 medium chorizo sausage cut in 1/2” size small cubes

– 1 medium red onion finely chopped

– 1 glass dry white wine

– 2 cups vegetable stock

– olive oil as needed; salt and pepper to taste


Over a medium heat, place a medium size casserole with hot olive oil covering the bottom of the

dish. Add the onion to the casserole and cook until translucent. Add strained chickpeas to the

onion in the casserole. Cook well for 3 minutes. Add white wine; cover and reduce the wine.

Cook on a slow simmer until the peas are tender – about 30 minutes. Add water if it becomes dry.

Once it is cooked, put it aside.

Place a small pan over medium heat; after 2 minutes add the chorizo and cook for 4 minutes.

Then put it aside. Combine the chickpeas and chorizo over low heat; salt and pepper to taste.

Place a sauté pan coated with olive oil over a medium heat. When hot, add the fish skin down.

Cook for 2 minutes over the heat and then place on the middle rack of a pre-heated oven at 375

degrees for 4 minutes.

Plate the chorizo and chickpeas in a bowl with enough to generously cover the bottom. Remove

stripe bass from the oven and place it skin down over the chickpeas. Drizzle with olive oil and