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Seafood Cioppino |
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Preparation Time: 20 minutes
Total Cooking Time: 25 minutes
Serves 4
Ingredients: |
| 2 tablespoons unsalted
butter |
1 lb. mussels (about 20),
scrubbed and |
| 3 tablespoons diced red
onion |
de-bearded |
| 2 cloves garlic, chopped |
1 dozen cherrystone clams |
| 1 lb. skinless, boneless
firm-fleshed fish fillet |
4 king crab or Dungeness
crab (split legs |
| (like
halibut, mahi mahi, cod, cut into 4 pieces) |
cut into
3-inch pieces) |
| 1/2 lb. large tail-on
shrimp (16-20 per pound, |
2 tablespoons white wine |
| peeled and
deveined |
1/2 teaspoon salt |
| 1/2 lb. large sea scallops |
1/8 teaspoon freshly
ground black pepper |
| 3 medium tomatoes (about
15 oz.), diced |
2 tablespoons thinly
sliced basil, plus 4 |
|
sprigs for
garnish |
Step One: In a large pan that's at least
2 inches deep, heat the butter over medium-high heat.
Add the onion, garlic, and fish and cook for 1 minute. |
| Step Two:
Add the shrimp and scallops and cook,
stirring occasionally and flipping the fish once,
about 2 minutes more. |
| Step
Three: Add the tomato, mussels, clams, and
crab and pour the white wine over everything. Add the
salt and pepper and sprinkle with the basil. Cover and
cook until the clams and mussels start to open, about
4 minutes. (Discard any that don't open. |
| Step Four:
Remove from heat and divide the seafood and
broth among 4 large shallow soup or pasta bowls.
Garnish with basil sprigs and serve. |
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NOTE: If you don't feel like cooking at home, come on
down to my restaurant and I will cook it for you. |
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Tene Shake, Owner,
Lattitudes at Lover's Point Restaurant |
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