Cioppino-Style Seafood Stew
I've been requested to put some recipes on my blog and felt this one looked impressive! Don't be fooled just because it looks fancy! I recently found this recipe for a friend who asked me to give her some meal suggestions for a party she was having. I thought this looked different and could "wow" her guests. It looked really good and I wanted to make it myself. It was super easy and sooo yummy! My husband never had cioppino before and he was in heaven!
- 1 1/2 tablespoons olive oil
- 1/2 cup prechopped onion
- 1 1/2 teaspoons minced garlic
- 1/4 teaspoon crushed red pepper
- 1 pound mussels, scrubbed and debearded
- 8 ounces sea scallops
- 8 ounces peeled and deveined medium shrimp
- 1/2 cup clam juice
- 1/4 cup chopped fresh flat-leaf parsley
- 1 (14.5-ounce) can diced tomatoes, undrained
- 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 minutes or until mussels open, and discard any unopened shells.
- * My side notes--if you like spicy add a bit more flakes. Salt and pepper to taste. Don't over cook the shrimp. Serve with garlic bread!
- Serves 4
- You can see the full Cooking Light recipe here.