Cioppino is an amazing dinner dish. It combines the flavors of tomatoes and seafood in am amazing soup. Here is an excellent recipe that anyone can make, and it is the perfect opportunity to enjoy some delicious seafood.
- Serves: 6
- Complexity: easy
- 4 tbsp olive oil
- 8 cloves garlic, coarsely chopped
- 1 cup dry vermouth
- 2 dozen clams, littleneck, scrubbed clean
- 2 dozen mussels, scrubbed clean
- 4 tbsp butter
- 1 large onion, chopped
- 1 fennel bulb, thinly sliced
- 1 tsp red pepper flakes, preferably hot
- 1 cup clam juice
- 2 cans diced tomatoes, 14.5 ounces
- 2 bay leaves
- 2 tbsp fresh oregano, minced
- 2 tbsp fresh thyme
- 1 lb sea scallops
- 1 lb shrimp, peeled
- salt and pepper to taste
Start by steaming the clams. Heat a large pot over medium-high heat and add 2 tbsp olive oil and 2 tbsp garlic and saute until fragrant, but not browning. Add half of the vermouth and the clams. Cover and steam until the clams are open. Strain the clams over a large bowl and set aside. Take the empty pot to the heat and warm once more, add another 2 tbsp oil and another 2 tbsp garlic and cook until fragrant add the other half of the vermouth and steam the mussels, covered, until they are completely opened. Move the mussels and liquid to the strainer with the clams and set aside once more.
Once again return the pot to the burner and heat to medium and add the 4 tbsp of butter and saute the onion, fennel, remaining garlic and red pepper flakes. Cook until the onion and fennel are soft. Next add the clam juice, tomatoes, bay leaves, and the juice from the clams and mussels. Bring the entire mixture to a boil, reduce the heat and simmer until the flavors have blended, for about 5 minutes. Next add the oregano, thyme, salt and pepper.
The next step is to add the scallops and shrimp. Make sure they are completely under the liquid, and then put the steamed clams and mussels on top. Cover and remove from the heat. Allow the Ciopinno to sit, which will allow the shrimp and scallops to cook just enough, but not too much. Make sure that the shrimp are pink and the scallops are white, it should take about 5 minutes to cook the remaining seafood. Spoon ample amounts of seafood and liquid into bowls and serve immediately.