Seafood Cioppino Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: -2 tablespoons extra-virgin olive oil, divided
-2 cups vertically sliced onion
-4 garlic cloves, sliced
-1 cup dry white wine
-1 cup organic vegetable broth
-2 tablespoons chopped fresh basil (I also used dried basil)
-2 tablespoons chopped fresh oregano (I also used dried oregano)
-1/2 teaspoon crushed red pepper
-1 (35-ounce) can whole tomatoes with basil, rinsed, drained, and coarsely chopped
-1 (10-ounce) yellowtail snapper fillet, cut into 8 (1-inch) cubes (I used cod)
- 4 sea scallops (about 6 ounces) (I used more)
-1/2 teaspoon freshly ground black pepper
-8 medium peeled and deveined shrimp (about 5 ounces)
-12 littleneck clams, scrubbed
-2 tablespoons chopped flat-leaf parsley
-1 tablespoon fresh lemon juice
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Directions: |
Directions:1. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat; swirl to coat. Add onion; sauté 1 minute. Add garlic; reduce heat to medium. Cover and cook 8 minutes, stirring occasionally. Add wine and next 5 ingredients (through tomatoes); cover. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes.
2. Sprinkle snapper (or cod) and scallops with black pepper. Heat a large skillet over high heat. Add remaining 1 tablespoon oil; swirl to coat. Add snapper and scallops; cook 90 seconds on each side or until golden brown. Add snapper, scallops, shrimp, and clams to broth mixture. Cover and cook 4 minutes or until clams open; discard any unopened shells. Stir in parsley and lemon juice. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:total time: about 40 minuets |
Personal
Notes: |
Personal
Notes: I made zucchini, green beans, and spinach and put that in after everything was done and it added a lot to the dish. YUM! It was so tasty!
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