Recipe courtesy of Triple George Grill
Episode: Las Vegas
Total:
40 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

In a large saucepot 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. Add the scallops. After the scallops cook for about 1 minute, add the shrimp, onions, and peppers. When the shrimp start to turn pink, add the mussels and clams. Cover the pot with a lid until the shells of the mussels and clams open, about 8 minutes. 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 a chef, restaurant or culinary professional. It has not been tested for home use.

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