Shrimp and Scallop Cioppino
Ingredients:
- Seafood:
- 1 lb shrimp, peeled and deveined
- 1 lb scallops, muscle removed
- Broth:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 1 fennel bulb, finely chopped
- 1 bell pepper, chopped
- 4 cloves garlic, minced
- 1 tsp red pepper flakes (optional, for heat)
- 1 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- 1 cup fish or chicken stock
- 2 tbsp tomato paste
- 1 bay leaf
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- Garnish:
- Fresh parsley, chopped
- Lemon wedges
Instructions:
- Prepare the Seafood:
- Ensure the shrimp is peeled and deveined.
- Pat the scallops dry with a paper towel.
- Make the Broth:
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, fennel, and bell pepper. Sauté until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and red pepper flakes (if using) and sauté for another minute until fragrant.
- Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 2-3 minutes until the wine reduces slightly.
- Stir in the crushed tomatoes, fish or chicken stock, and tomato paste.
- Add the bay leaf, oregano, thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 20 minutes to allow the flavors to meld together.
- Cook the Seafood:
- Add the shrimp and scallops to the pot. Simmer until the shrimp are pink and opaque, and the scallops are just cooked through, about 5-7 minutes. Be careful not to overcook the seafood.
- Serve:
- Remove the bay leaf from the pot.
- Ladle the cioppino into bowls.
- Garnish with freshly chopped parsley and serve with lemon wedges on the side.
Tips:
- Serve with crusty bread to soak up the delicious broth.
- You can add other seafood like clams, mussels, or fish chunks if desired.
- Adjust the seasoning to your preference; more red pepper flakes can be added for a spicier dish.
Enjoy your homemade Shrimp and Scallop Cioppino!
