Quick Seafood Cioppino

Quick Seafood Cioppino Recipe
Jean Allsopp
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. 

Yield:

Makes 4 servings

Recipe from

Coastal Living

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

Preparation

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.

Wine note: Try Robert Mondavi Private Selection Fumé Blanc. In the mood for red? Choose Ravenswood Lodi Zinfandel.

Note:

Fresh is best, but this speedy seafood cioppino recipe works with leftover seafood, too. Stir in the seafood a couple of minutes before serving, cooking just until heated through.

Julia Rutland,

January 2007
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