This Cioppino recipe is one of our favorites. We can't wait for the weather to get a little cooler every year so we have an excuse to make it. The only problem is that we like all the usual ingredients in it. The clams, the lobster, the mussels. Sometimes it's hard to find a few of the essentials, though. Or else we can find them, but the prices are so jacked up that we can't justify spending so much. But we want them all!
Luckily, we wanted this one Friday for Lent and we were able to find all of the seafood at reasonable prices. The mixture of all the different textures is fun and really delicious. The broth is a little spicy, but it's perfect for dipping the warm, crusty bread in. Hope you enjoy this before the weather heats up again!
- 1/4 cup olive oil
- 5 garlic cloves, minced
- 1 bay leaf
- 1 tsp. crushed red pepper
- 1 cup dry white wine
- 1 (28 oz.) can diced tomatoes
- 24 small littleneck clams, scrubbed
- 24 mussels, scrubbed and debearded
- 20 large shrimp, peeled and deveined
- 2 lobster tails, cut into pieces
- 10 scallops, halved
- 1/2 cup fresh basil leaves, torn
- Warm crusty bread, for serving
Heat oil in a heave large pot over medium heat. Add the garlic, bay leaf and red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes and bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes.
Stir in the clams. Cover and cook for 5 minutes.
Stir in the mussels. Cover and cook until the clams and mussels, about 5 minutes longer.
Using tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the scallops and lobster to the simmering tomato broth and cook for 3 minutes. Add the shrimp and basil. Simmer until the shrimp are just cooked through, about 1 1/2 minutes longer.
Divide the seafood and tomato broth among bowls. Serve with warm bread.
Source: SK Original