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 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.