Name: Seafood Cioppino
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Olive oil - ¼ cup; Onion, chopped - 1; Green bell pepper, chopped - 1; Fresh red chile pepper, seeded and chopped - 1; Garlic, minced - 4 cloves; Crushed tomatoes - 1 (28 ounce) can; Tomato sauce - 1 (8 ounce) can; Water - ½ cup; Chopped fresh parsley - ½ cup; Minced clams, drained with juice reserved - 1 (10 ounce) can; Dried basil - 2 teaspoons; Dried oregano - 1 teaspoon; Dried thyme - 1 teaspoon; Paprika - 1 pinch; Cayenne pepper - 1 pinch; Salt and ground black pepper to taste - 1 pinch; White wine - 1 cup; Mussels, cleaned and debearded - 25; Shrimp - 25; Cod fillets, cubed - 1 pound; Scallops - 10 ounces

Ingredients for - Seafood Cioppino

1. Olive oil ¼ cup

2. Onion, chopped 1

3. Green bell pepper, chopped 1

4. Fresh red chile pepper, seeded and chopped 1

5. Garlic, minced 4 cloves

6. Crushed tomatoes 1 (28 ounce) can

7. Tomato sauce 1 (8 ounce) can

8. Water ½ cup

9. Chopped fresh parsley ½ cup

10. Minced clams, drained with juice reserved 1 (10 ounce) can

11. Dried basil 2 teaspoons

12. Dried oregano 1 teaspoon

13. Dried thyme 1 teaspoon

14. Paprika 1 pinch

15. Cayenne pepper 1 pinch

16. Salt and ground black pepper to taste 1 pinch

17. White wine 1 cup

18. Mussels, cleaned and debearded 25

19. Shrimp 25

20. Cod fillets, cubed 1 pound

21. Scallops 10 ounces

How to cook deliciously - Seafood Cioppino

1 . Stage

Heat olive oil in a large pot over medium heat. Sauté onion, bell pepper, chile pepper, and garlic in hot oil until tender. Add tomatoes, tomato sauce, water, parsley, juice from clams, basil, oregano, thyme, paprika, cayenne pepper, salt, and black pepper; stir well. Reduce heat and simmer for 1 to 2 hours, stirring in wine a little at a time.

2 . Stage

About 10 minutes before serving, add clams, mussels, shrimp, cod, and scallops. Increase the heat slightly and cook, stirring occasionally, until seafood is cooked through. The mussels will have opened, shrimp will turn pink, cod will flake easily with a fork, and scallops will be opaque.