Club chefs aren’t shy about featuring regionally inspired, lesser-known seasonal fish alongside more traditional mainstays.

Spanish Octopus yields 8 servings Ingredients: 8 oz.     Prosciutto scraps 4 ea.     carrot, peeled and rough chop 3 ea.     Yellow onion, rough chop 4 ea.     celery ribs, washed and rough chop 3 ea.     lemons 1 bu.     parsley stems 4 ea.     bay leaves 20 ea.     black peppercorns 1⁄2…