STEEP COOKING RECIPES

Steps:

• Bring water to a boil in a covered 5- to 6-quart pan over high heat.
• Rinse chicken breasts.
• Add chicken to boiling water, cover, and return to a boil.
• As soon as water returns to boil, remove from heat and let stand, covered, until chicken is no longer pink in center of thickest part (cut to test), 12 to 18 minutes.
• If chicken is still pink, return it to the hot water, cover pan, and let steep a few minutes longer.
• Remove chicken from water and let cool, about 20 minutes.
• With your hands, tear chicken along the grain into shreds about 1/2 inch thick.

Steps:

• Place a Dutch oven over medium-high heat. Add 3 tablespoons olive oil. Add the onions, fennel, carrots and leeks with a large pinch of salt and cook, stirring occasionally, until the vegetables are soft and slightly caramelized, 5 to 8 minutes. Add the water, wine and tomatoes and stir in the olives and orange peel. Season with salt and pepper, reduce the heat to low and simmer for 20 minutes, stirring occasionally.
• Increase the heat to medium and add the clams and mussels. Cover the pot and cook for 2 minutes. Season the shrimp and squid with salt and pepper then add them to the pot. Put the lid back on and cook for another 2 minutes. After 2 minutes, stir and continue to cook in 2-minute increments until all the seafood is cooked through and the clams and mussels have opened up, about 4 more minutes. Remove the orange peels and discard.
• To serve, ladle into bowls, being sure to get an even mix of seafood. Sprinkle some parsley and mint on top and drizzle with olive oil. Serve immediately with crusty grilled bread! (If you like a little heat add a sprinkle of red pepper flakes.)