Recipe courtesy of Triple George Grill
Episode: Las Vegas
Total:
40 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced shallots
  • 1/2 pound Sea scallops
  • 1/2 pound (16/20 count) shrimp
  • 1/4 pound sliced yellow onion
  • 1/2 pound thinly sliced assorted bell peppers
  • 1/2 pound littleneck or Manila clams
  • 1/2 pound mussels
  • 1 pound Dungeness or lump crabmeat
  • 2 cups red wine
  • 2 cups marinara sauce
  • 1/2 teaspoon chopped fresh thyme leaves
  • 1 teaspoon freshly chopped oregano leaves
  • Salt and freshly ground black pepper
  • Sourdough bread, for serving

Directions

In a large saucepot set over medium heat, add olive oil and heat. Add the garlic and shallots and saute until the garlic is on the verge of browning, about 2 minutes. Add the scallops. After the scallops cook for about 1 minute, add the shrimp, onions, and peppers. When the shrimp start to turn pink, add the mussels and clams. Cover the pot with a lid until the shells of the mussels and clams open, about 8 minutes. Once the clams and mussels open, add the crabmeat, red wine, and marinara sauce, and bring to a simmer. Add the thyme and oregano, and season with salt and pepper. Serve the cioppino in bowls with warm fresh sourdough bread on the side.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Crab and Seafood Cioppino

Recipe courtesy of Jim Sancimino

Cioppino

Recipe courtesy of Rajko Marin

Cioppino

Recipe courtesy of Chuck Hughes

Cioppino

Recipe courtesy of Michael Chiarello

Cioppino

Recipe courtesy of The Fresh Ketch

Cioppino

Cioppino

Recipe courtesy of Giada De Laurentiis

Cioppino

Recipe courtesy of Dave Lieberman

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

So Much Pretty Food Here