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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Seafood cioppino is an Italian-American fish stew that hails from San Francisco. Shellfish lovers will adore this tasty mixture of mussels, clams, and your choice of shrimp, scallops, or firm white fish. Ingredients:
2 tablespoons olive oil |
4 garlic cloves, minced |
4 ounces mushrooms, sliced |
1 (14 1/2-ounce) can diced tomatoes, undrained |
1 teaspoon dried italian seasoning |
1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon freshly ground black pepper |
1 (8-ounce) can tomato sauce |
1 (8-ounce) bottle clam juice |
12 littleneck clams |
1 pound mussels |
1 pound mixed boneless seafood, such as shrimp, scallops, firm white fish |
Directions:
1. Heat oil in a soup pot or Dutch oven over medium-high heat. Add garlic and next 5 ingredients. Sauté 3 minutes. Stir in tomato sauce and clam juice. Bring mixture to a boil. Add clams, and cook 3 minutes. Stir in remaining seafood, and simmer 5 minutes or until cooked. Discard any clams or mussels that do not open.
2. Wine note: Try Robert Mondavi Private Selection Fumé Blanc. In the mood for red? Choose Ravenswood Lodi Zinfandel.
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