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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Lynn Brown of Houston, Texas, writes: For me, it's fun to see how much I can simplify or revise a recipe to make it my own. That's what I've done with the soup here (it's one of my favorite things to make). And the cioppino came from an old magazine, but I've changed a few things, plus I save time with canned tomatoes and peeled shrimp. Ingredients:
3 tablespoons olive oil |
2 cups finely chopped onions |
2 large garlic cloves, minced |
2 teaspoons chopped fresh rosemary |
1/4 teaspoon dried crushed red pepper |
1 2/3 cups canned crushed tomatoes in puree (from one 28-ounce can) |
2 8-ounce bottles clam juice |
3/4 cup dry white wine |
12 ounces halibut fillets, cut into 1-inch pieces |
1/2 pound uncooked peeled deveined medium shrimp |
1/2 pound bay scallops |
1/3 cup chopped fresh parsley, divided |
Directions:
1. Heat oil in large pot over medium-high heat. Add next 4 ingredients; sauté 6 minutes. Add tomatoes, clam juice, and wine; bring to boil. Reduce heat to medium; simmer 18 minutes, stirring occasionally. Add all seafood and 2 tablespoons parsley. Simmer until seafood is opaque in center, about 3 minutes. Season to taste with salt and pepper, ladle into bowls, and sprinkle with parsley.
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