Cioppino Style Seafood Stew |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Seafood is abundant out on the West Coast and when we go out to a restaurant, I always like to order Cioppino if it is on the menu. This is an uncomplicated version of the lovely fish stew. Make sure that you have a good baguette for soaking up all the lovely sauces. Ingredients:
1 1/2 tablespoons olive oil |
1/2 cup onion, chopped |
1 1/2 teaspoons garlic, minced (or more if desired) |
1/4 teaspoon red pepper flakes |
1 1/4 lbs mussels, scrubbed and debearded |
1/2 cup clam juice |
1/4 cup parsley, chopped |
14 1/2 ounces tomatoes, diced and undrained (or use fresh, (peeled and diced) |
8 ounces sea scallops |
8 ounces prawns, peeled and deveined |
2 -3 tablespoons white wine (optional) |
1 pinch sugar |
Directions:
1. Heat olive oil in a Dutch oven over medium-high heat. Add onion, garlic, and red pepper to the pan; sauté for 2 minutes.
2. Add mussels, clam juice, parsley, and diced tomatoes. Bring to a boil. Cover, reduce heat, and simmer for 7 minutes.
3. Add the scallops and the prawns and simmer for another 3 minutes or until scallops and prawns are cooked and the mussels are opened. Discard any unopened shells.
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