Seafood Cioppino
Source of Recipe
Tene Shake, Owner, Lattitudes at Lover's Point Restaurant
Recipe Introduction
Preparation Time: 20 minutes
Total Cooking Time: 25 minutes
Serves 4
List of Ingredients
2 tablespoons unsalted butter
3 tablespoons diced red onion
2 cloves garlic, chopped
1 lb. skinless, boneless firm-fleshed fish fillet (like halibut, mahi mahi, cod, cut into 4 pieces)
1/2 lb. large tail-on shrimp (16-20 per pound, peeled and deveined)
1/2 lb. large sea scallops
3 medium tomatoes (about 15 oz.), diced
1 lb. mussels (about 20), scrubbed and de-bearded
1 dozen cherrystone clams
4 king crab or Dungeness crab (split legs, cut into 3-inch pieces)
2 tablespoons white wine
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons thinly sliced basil, plus 4 sprigs for garnishRecipe
Step One: In a large pan that's at least 2 inches deep, heat the butter over medium-high heat. Add the onion, garlic, and fish and cook for 1 minute.
Step Two: Add the shrimp and scallops and cook, stirring occasionally and flipping the fish once, about 2 minutes more.
Step Three: Add the tomato, mussels, clams, and crab and pour the white wine over everything. Add the salt and pepper and sprinkle with the basil. Cover and cook until the clams and mussels start to open, about 4 minutes. (Discard any that don't open.)
Step Four: Remove from heat and divide the seafood and broth among 4 large shallow soup or pasta bowls. Garnish with basil sprigs and serve.
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