Cioppino is a delightful Italian-American seafood stew, typically made with a variety of seafood and shellfish. Here’s a simple recipe for Cioppino featuring shrimp and sea scallops:
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 pound sea scallops
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 1 can (28 oz) crushed tomatoes
- 1 cup seafood stock or fish broth
- 1 cup dry white wine
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- Salt and pepper to taste
- Olive oil
- Crusty bread, for serving
Instructions:
- Prepare Seafood: Pat dry the shrimp and sea scallops with paper towels. Season the seafood lightly with salt and pepper.
- Sauté Aromatics: In a large pot or Dutch oven, heat a few tablespoons of olive oil over medium heat. Add the chopped onion, garlic, bell pepper, and celery. Sauté until the vegetables are softened, about 5 minutes.
- Add Tomatoes and Broth: Pour in the crushed tomatoes, seafood stock, and white wine. Stir to combine. Add in the dried oregano and crushed red pepper flakes. Bring the mixture to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld.
- Add Seafood: Once the base is simmering and flavors have developed, gently add in the shrimp and sea scallops. Cook for 5-7 minutes, or until the shrimp turn pink and the scallops are opaque and cooked through. Be careful not to overcook the seafood.
- Season and Serve: Taste the cioppino and adjust seasoning with salt and pepper if needed. Stir in the chopped parsley and basil. Remove from heat.
- Serve: Ladle the hot cioppino into bowls and serve with crusty bread for dipping and soaking up the flavorful broth.
Enjoy your delicious homemade shrimp and sea scallops cioppino! It’s perfect for a special dinner or a gathering with friends and family.
