Lunchbreak: Seven Lions chef Chris Curren makes Loup de Mer
Chris Curren Seven Lions 130 S. Michigan Avenue Chicago (312) 880-0130 sevenlionschicago.com Loup De Mer with P.E.I. mussels, spicy tomato broth 4 ea. 7 oz filets of Loup de Mer fish Acqua Pazzo (sauce) 1 cup onion, chopped ½ cup carrots, chopped ½ cup celery, chopped 4 cups tomato juice 1 tsp red pepper flakes 1 tbsp oil 1 tbsp garlic, minced 2 sprigs of thyme 1 sprig of rosemary ½ cup white wine Melted Leeks 2 ea.…
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