Cioppino
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
Ingredients
1⁄4 cup olive oil
3 cloves garlic, finely chopped
1 medium onion, chopped
4 Roma tomatoes, chopped
1⁄4 cup chopped fresh flat-leaf parsley, finely chopped
1 teaspoon fennel seeds
1 teaspoon red pepper flakes
1 cup dry white wine
1⁄2 cup clamato juice
2 cups chicken stock
1⁄4 cup fresh lemon juice
1 teaspoon sugar
1 pound fresh mussels, scrubbed and cleaned
1 pound frozen scallops, thawed
1 pound jumbo black tiger shrimp, deveined and peeled
2 tablespoons fresh basil leaves, chopped
Coarse salt and freshly ground pepper
In large pot, heat olive oil over medium-high heat. Add garlic and onions; cook until soft, about 5 minutes. Add tomatoes, parsley, fennel, and red pepper flakes. Pour in white wine, clamato juice, and chicken stock. Reduce liquid to half. Add lemon juice and sugar.
Add mussels, cook for 3 minutes; add scallops and shrimps and cook 5 minutes, or until shrimp turn pink and mussels open. Discard any mussels with closed shells. Season with salt and pepper. Sprinkle with basil. Serves 6 to 8.
