Cioppino

Recipe & Food Styling Marisa Curatolo. Photography Cory Aronec.

Ingredients

1/4 cup extra-virgin olive oil

3 cloves garlic, finely chopped

1 medium onions, chopped

4 Roma tomatoes, chopped

1/4 cup chopped fresh flat leaf parsley, finely chopped

1 cup dry white wine

1/2 cup clamato juice

2 cups chicken stock

1 teaspoon fennel seeds

1 teaspoon red pepper flakes

1/4 cup fresh lemon juice

1 teaspoon sugar

1 pound frozen jumbo black tiger shrimp, thawed, deveined and peeled

1 pound fresh mussels, scrubbed and cleaned

1 pound frozen scallops, thawed

2 tablespoon fresh basil leaves, chopped

Coarse salt and freshly ground pepper

Preparation

In large pot, heat olive oil over medium-high heat. Add garlic and onions; cook until soft, about 5 minutes. Add tomatoes, parsley, and fennel and red pepper flakes. Pour in white wine, Calmato juice, chicken stock. Reduce liquid in half. Add lemon juice and sugar. Add mussels, cook for 3 minutes: add scallops and shrimp and cook 5 minutes or until shrimp turn pink and mussels open. Discard any closed shells. Season with salt and pepper. Sprinkle with basil.