CAPISCHE? 

CAPISCHE? | Cioppino Recipe

At Capische? panoramic views, a chic modern decor, and private tropical gardens are combined with fantastic food and impeccable service.  Nestled in the Diamond Hawaii Resort, off the beaten path in Wailea, you can see why Capische? is has been referred to as Maui's Best Kept Secret by Fodors.

Since Brian Etheredge took ownership of Capische in 2002, the restaurant has received many awards and accolades. Zagat rates Capische? the #1 Italian restaurant in the state, and Capische? has won two coveted Maui No Ka Oi "Aipono Awards", including Chef of the Year and Most Romantic Restaurant. The Wine Spectator Award of Excellence acknowledges the restaurant's mission to create a truly memorable fine dining experience, by pairing creative cuisine with an extensive wine list and a knowledgeable staff.

Chef Etheredge's goal was to create simple food with quality, so you will find a diverse mixture of traditional offerings and island style dishes at Capische?.  Last year, he opened Il Teatro, "the theater", where he has already gained national recognition for his innovative cuisine presented as an exhibition style dining experience, where the chef prepares a personal meal for you at your table. Recently he received a letter from Thomas Keller, who is regarded as America’s best chef, congratulating him for taking his cooking to the next level.

We are fortunate to have Chef Brian Etheredge share their seafood masterpiece, The Capische? Cioppino:

INGREDIENTS

  • 2-4 oz Main Lobster Tail (deveined)
  • 4 oz Jumbo Shrimp (de-veined)
  • 2 U-10 Diver Scallops (shell removed)
  • 1/2 lb Clams (washed well)
  • 1 Alaskan King Crab Leg (halved)
  • 4 oz Any local fresh fish (cubed)
  • 1 Carrot, diced
  • 2 Celery Stalks, diced
  • 1 Onion, diced
  • 1 Fennel bulb, diced
  • 2 Cloves garlic, minced
  • 2 tbs Tomato paste
  • 4 oz White wine
  • 1 quart Fish fume (stock)
  • 1 pinch Saffron
  • 2 oz Unsalted butter
  • Fresh Herbs (preferably Chives, Parsley, Oregano)
  • Salt to taste
  • Black Pepper
  • Pasta (2-4 oz per serving)

METHOD

  • Clean and season seafood evenly (Reserve Clams).  Saute in very hot oiled pan not turning but once (this is to insure a nice brown color).  Pull from pan and reserve to finish in oven when broth is finished.  Drain excess oil.  Add butter and saute all vegetables.
  • Once al dente, add tomato paste and cook one minute.  Deglaze with wine (cook out alcohol).  Add fish fume, saffron, and clams.  Cook until clams open.  Season to taste.  Add herbs.  Finish cooking seafood in oven at 350 degrees. Maine Lobster Tail (de-viened)
  • Serve over any pasta with seafood arranged on top.

Capische? Cioppino Recipe is courtesy of Capische? 
Located in The Diamond Resort, Wailea, Maui Hawaii
555 Kaukahi Road • Wailea • Maui • Hawaii • 96753
808.879.2224   www.capische.com