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Seafood cioppino

  • Preparation Time20 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyMedium
2 tbsps olive oil
1 tsp minced garlic
1 tsp minced shallots
230g sea scallops
230g (16/20 count) prawns
113g sliced yellow onion
230g thinly sliced assorted bell peppers
230g littleneck or Manila clams
230g mussels
450g Dungeness or lump crabmeat
480ml red wine
480ml marinara sauce
1) In a large saucepan set over medium heat, add olive oil and heat. Add the garlic and shallots and saute until the garlic is on the verge of browning, about 2 minutes.

2) Add the scallops to the pan. After the scallops cook for about 1 minute, add the prawns, onions and peppers. When the prawns start to turn pink, add the mussels and clams. Cover the pan with a lid until the shells of the mussels and clams open, about 8 minutes.

3) Once the clams and mussels open, add the crabmeat, red wine and marinara sauce, and bring to a simmer. Add the thyme and oregano, and season with salt and pepper.

Serve the cioppino in bowls with warm fresh sourdough bread on the side.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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