Sharing one of my favorite recipes, Seafood Cioppino! So easy and so tasty, why not try tonight?
As much as I love trying new restaurants….I love to cook!
Seafood is by far my favorite cuisine, and everyone who knows me well can vouch for it. I like my food tasty, full of flavor and with little to no prep/cook time.
Seafood Cioppino certainly fills in all the boxes for me and I wanted to share my recipe with you. Â Many traditional offerings of this dish take well over an hour but I’m sure you’ll be delighted with my 20-minute version.
Garlic, red wine, chili flakes and tomatoes add to the hearty flavor. Finish it off with a toasted, crusty bread of your choice.
Check out my favorite at home recipe below, and enjoy!
Seafood Cioppino
•   2 tablespoon extra-virgin olive oil, plus more
•   1 medium shallot, thinly sliced
•   Kosher salt and freshly ground black pepper
•   Pinch dried red chili flakes
•   1 teaspoon dried oregano
•   2 medium garlic cloves, minced
•   1 (28-ounce) can whole peeled tomatoes, or 8 to 10 fresh plum tomatoes, peeled, cored, and quartered
•   1 cup red wine
•   1 pound cockles or mussels, scrubbed
•   ¾ pound flaky white fish, such as cod or flounder (whatever you like)
•   ½ pound scallops, side muscle removed
•   ½ pound medium shrimp, peeled and deveined
•   ½ cup loosely packed fresh parsley, chopped
•   1 lemon, cut into wedges
•   Country bread, toasted with garlic and Old Bay seasoning and drizzled with olive oil
Directions: Heat oil in a 12-inch skillet set over medium-high heat. When hot, add shallot and season with salt.
Stir it up, until softened, for about 2 minutes. Then, add garlic, chili flakes, and oregano.
Add in tomatoes and cook until softened. Crush tomatoes with a wooden spoon or potato masher. Stir in wine and bring to a simmer.
Cook until ingredients begin to thicken, about 8 to 10 minutes. Mix in seafood, cover, and cook until cockles or mussels open, stirring occasionally to break apart fish. Season with salt and pepper to taste.
By the way, don’t forget to add WINE!
