快速海鮮 Cioppino (11/27/16)

Seafood cioppino is an Italian-American fish stew that hails from San Francisco. Shellfish lovers will adore this tasty mixture of mussels, clams, and your choice of shrimp, scallops, or firm white fish.

Ingredients
2 tablespoons olive oil
4 garlic cloves, minced
4 ounces mushrooms, sliced
1 (14 1/2-ounce) can diced tomatoes, undrained
1 teaspoon dried Italian seasoning
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon freshly ground black pepper
1 (8-ounce) can tomato sauce
1 (8-ounce) bottle clam juice
12 littleneck clams
1 pound mussels
1 pound mixed boneless seafood, such as shrimp, scallops, firm white fish


Preparation

Heat oil in a soup pot or Dutch oven over medium-high heat. Add garlic and next 5 ingredients. Sauté 3 minutes. Stir in tomato sauce and clam juice. Bring mixture to a boil. Add clams, and cook 3 minutes. Stir in remaining seafood, and simmer 5 minutes or until cooked. Discard any clams or mussels that do not open.

Wine note: Try Robert Mondavi Private Selection Fumé Blanc. In the mood for red? Choose Ravenswood Lodi Zinfandel.
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Note:

Fresh is best, but this speedy seafood cioppino recipe works with leftover seafood, too. Stir in the seafood a couple of minutes before serving, cooking just until heated through.

Julia Rutland,

Coastal Living
January 2007


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Directions

In a Dutch oven, heat oil over medium heat. Add onion, celery and garlic. ...

Add the undrained tomatoes, roasted peppers, thyme, oregano and red pepper flakes. Season, to taste, with salt and pepper. ...

Stir in scallops, fish pieces and cook for 5 minutes. Add shrimp and clams.