Cioppino is a wonderful seafood dish often associated with San Francisco and has as many variations as it does cooks who prepare it. Dead simple to make, cioppino is both impressive and delicious and needs only a slice of good sourdough bread to help sop up the sauce.
- 1 1/2 tablespoons olive oil
- 1/2 cup prechopped onion
- 1 1/2 teaspoons bottled minced garlic
- 1/4 teaspoon crushed red pepper
- 1 pound mussels, scrubbed and debearded
- 8 ounces sea scallops
- 8 ounces peeled and deveined medium shrimp
- 1/2 cup clam juice
- 1/4 cup chopped fresh flat-leaf parsley
- 1 (14.5-ounce) can diced tomatoes, undrained
Heat olive oil in a Dutch oven over medium-high heat. Add onion, garlic, and red pepper to pan; sauté for 2 minutes. Add mussels, scallops, and shrimp to pan; sauté for 1 minute. Stir in 1/2 cup clam juice, parsley, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until mussels open, and discard any unopened shells.