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Who doesn’t love a stew of fresh seafood with a nice glass of wine and some crusty bread?!?

Seafood Cioppino

  • 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.

 

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