Cioppino-Style Seafood Stew

Cioppino-Style Seafood Stew
Photo by Lee Harrelson

Ingredients

  • 1 (14.5-ounce) can diced tomatoes, undrained
  • ½ cup clam juice
  • ¼ teaspoon crushed red pepper
  • 8 ounces sea scallops
  • ¼ teaspoon crushed red pepper
  • ¼ cup chopped fresh flat-leaf parsley
  • 8 ounces peeled and deveined medium shrimp
  • + 13 more ingredients
    • ½ cup prechopped onion
    • 1 ½ teaspoons bottled minced garlic
    • 1 ½ teaspoons bottled minced garlic
    • 1 pound mussels, scrubbed and debearded
    • 1 (14.5-ounce) can diced tomatoes, undrained
    • 8 ounces sea scallops
    • 1 pound mussels, scrubbed and debearded
    • 1 ½ tablespoons olive oil
    • ½ cup clam juice
    • ½ cup prechopped onion
    • 1 ½ tablespoons olive oil
    • 8 ounces peeled and deveined medium shrimp
    • ¼ cup chopped fresh flat-leaf parsley

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 minute...

View full recipe at My Recipes

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