Eats: Easy Seafood Cioppino

"Oh the weather outside is...." Who cares?!?!  Certainly not me when I'm staring at a delectable bowl of yummy!

One thing you may not know about me....I LOVE COOKING. Seafood is by far my favorite cuisine and everyone who knows me well can vouch for that. I like my food tasty, full of flavor and with little to no prep/cook time.

Seafood Cioppino certainly fills in all of the boxes for me and I wanted to share my recipe with you.  Many traditional offerings of this dish take well over an hour but I'm sure you'll be delighted with this 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 and don't forget your wine.



•    2 tablespoon extra-virgin olive oil, plus more
•    1 medium shallot, thinly sliced
•    Kosher salt and freshly ground black pepper
•    Pinch dried red chile 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
•    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 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. Cook, stirring, until softened, about 2 minutes. Add garlic, chile flakes, and oregano. Cook, stirring, until fragrant, about 30 seconds.

Stir in tomatoes and cook until tomatoes soften. Crush tomato pieces with a wooden spoon or potato masher. Stir in wine and bring to a simmer.

Cook until it begins to thicken, about 8 to 10 minutes. Stir in seafood, cover, and cook until cockles or mussels open, stirring occasionally to break apart fish. Season with salt and pepper.

Serve topped with parsley, additional olive oil, a lemon wedge, and toasted bread.