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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Our recipe is a speedy version of cioppino - a California specialty of fish simmered in a garlicky tomato broth. We cut back on the variety of seafood usually called for, helping us shave off a considerable amount of prep time. Ingredients:
1 tablespoon olive oil |
1 medium red pepper, finely chopped |
1 medium red onion, cut in half and thinly sliced |
2 garlic cloves, crushed with garlic press |
1/8 teaspoon crushed red pepper flakes |
1/2 cup dry white wine |
2 (14 1/2 ounce) cans diced tomatoes |
1/2 teaspoon salt |
1 lb cod fish fillet, cut into 2-inch pieces |
1 lb large mussels, scrubbed and beards removed |
1/2 lb shelled and deveined large shrimp, with tail part of shell left on if you like |
1/4 cup loosely packed fresh basil or 1/4 cup fresh parsley leaves, chopped |
Directions:
1. In nonstick 5- to 6-quart Dutch oven, heat oil over medium-high heat until hot. Add chopped pepper and onion, and cook 6 to 8 minutes or until tender, stirring occasionally. Add garlic and crushed red pepper, and cook 1 minute, stirring. Add wine and heat to boiling; boil 2 minutes.
2. Stir in tomatoes, salt, and 1/2 cup water; heat to boiling over medium-high heat. Add cod, mussels, and shrimp; heat to boiling. Reduce heat to medium-low and simmer, covered, 8 to 9 minutes or until cod and shrimp turn opaque throughout and mussel shells open. Remove Dutch oven from heat; sprinkle with basil.
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