Seafood Cioppino
- Total:
- 40 min
- Prep:
- 20 min
- 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
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.
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