Seafood Cioppino Stew
Serves: 6
Brad Rosenbaum
1 January 1970
Based on User reviews:
54
Spice
55
Sweetness
54
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Olive Oil1 medium
Onion (diced)1 tsps
Dried Thyme1 tsp
Oregano (dried)1 tsp
Red Pepper Flake1
Salt1 cup
White Wine (dry)2 cups
Beef Stock1 cup
Clam Juice (bottled)450 g
Sea Scallops24 small
Clam (in the shell, scrubbed)2 tbsps
Lemon Juice (freshly squeezed)Directions:
1
In a Dutch oven, heat oil over medium heat
2
Add onion, celery and garlic
3
Cook about 15 minutes or until vegetables are soft and beginning to brown
4
Add the undrained tomatoes, roasted peppers, thyme, oregano and red pepper flakes
5
Season, to taste, with salt and pepper
6
Pour in wine and beef stock
7
Stir and bring to a simmer
8
Cook partially covered for 45 minutes, stirring occasionally
9
Add the clam juice and continue cooking uncovered for 5 minutes
10
Stir in scallops, fish pieces and cook for 5 minutes
11
Add shrimp and clams
12
Cook for 5 more minutes
13
Stir in lemon juice
14
Ladle into bowls and sprinkle with parsley and serve with crusty bread