Cioppino-Style Seafood Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Inspired by the famed San Francisco meal-in-a-bowl, this comes together with minimal fuss. Serve it with Parmesan toast. Ingredients:
1 1/2 tablespoons olive oil |
1/2 cup prechopped onion |
1 1/2 teaspoons bottled minced garlic |
1/4 teaspoon crushed red pepper |
1 pound mussels, scrubbed and debearded |
8 ounces sea scallops |
8 ounces peeled and deveined medium shrimp |
1/2 cup clam juice |
1/4 cup chopped fresh flat-leaf parsley |
1 (14.5-ounce) can diced tomatoes, undrained |
Directions:
1. Heat olive oil in a Dutch oven over medium-high heat. Add onion, garlic, and red pepper to pan; sauté for 2 minutes. Add mussels, scallops, and shrimp to pan; sauté for 1 minute. Stir in 1/2 cup clam juice, parsley, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until mussels open, and discard any unopened shells.
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