Who doesn’t love a stew of fresh seafood with a nice glass of wine and some crusty bread?!?
- 2 cans diced tomatoes
- 5 garlic cloves, minced
- 1 onion, diced
- 1 to 2 tbsp of each of the following – basil, oregano, thyme
- 1 tsp sugar
- Salt and pepper to taste
- Olive oil
- 1 cup shrimp stock
- 1/2 cup dry white wine
- 1/2 lb scallops
- 1 lb clams, scrubbed well
- 1/2 lb shrimp, deveined and shells removed
In a heavy saucepan, saute garlic, onion, herbs, sugar, salt, and pepper in the olive oil until fragrant and the onions are translucent. Add the tomatoes, shrimp stock, and wine. Simmer for 20 to 30 minutes. Add seafood and cook until shrimp is pink and clams are opened. Discard any clams that have not opened. Serve with crusty bread to sop up the delicious broth.
My Little Italian Kitchen said:
delicious mouthwatering dish. What a colours!
Sounds and looks delicious!
David Hicks said:
Perfect for this time of year!!!!
It was wonderful.
Rufus' Food and Spirits Guide said:
Looks delicious and I bet the shrimp stock really makes it.
I have never made it any other way so I don’t know. But I suspect you are right.
A Table in the Sun said:
Oh…cioppino….how do I love thee…..let me count the ways!
My husband’s family makes cioppino for just about every single celebratory meal, and it really is the most perfect celebration meal I can think of. It is such a treat!