Seafood Cioppino

Recipe courtesy Triple George Grill
TOTAL TIME: 40 min
Prep: 20 min
Inactive Prep: --
Cook: 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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.