- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1 teaspoon minced shallots
- 1/2 pound Sea scallops
- 1/2 pound (16/20 count) shrimp
- 1/4 pound sliced yellow onion
- 1/2 pound thinly sliced assorted bell peppers
- 1/2 pound littleneck or Manila clams
- 1/2 pound mussels
- 1 pound Dungeness or lump crabmeat
- 2 cups red wine
- 2 cups marinara sauce
- 1/2 teaspoon chopped fresh thyme leaves
- 1 teaspoon freshly chopped oregano leaves
- Salt and freshly ground black pepper
- Sourdough bread, for serving
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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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