Recipe courtesy of Chuck Hughes
Cioppino
Total:
20 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 large cloves garlic, minced
  • Crushed red pepper flakes 
  • 2 littleneck clams 
  • 2 Prince Edward Island mussels 
  • 2 ounces calamari tubes and tentacles
  • 2 ounces calamari tubes and tentacles 
  • 1 1/2 to 2 ounces fresh fish, cut into 1-inch squares (trimmings from tilapia, halibut, salmon, snapper) 
  • 2 sea scallops (20/30)
  • 2 white Mexican shrimp (U-15)
  • 1 Jonah crab claw
  • 6 ounces chopped clams and cockles and their juice 
  • 6ounces chopped clams and cockles and their juice
  • 4 ounces marinara sauce

Directions

In a medium fry pan over medium heat, add the olive oil, garlic, crushed pepper flakes to taste, clams and mussels. Cook just until the garlic starts to brown. Then add the calamari, fish, scallops, shrimp and crab claw. Cook 2 to 3 minutes. Then add the chopped clams and cockles and their juice and the marinara. Cover and cook until the clams and mussels are fully open.

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

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