San Francisco Cioppino
- July 1, 2018
- 4 - 6
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Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 14-ounce can diced tomatoes, undrained
- 1 teaspoon each basil, thyme and fennel seeds (I add additional fennel seeds)
- ½ teaspoon oregano
- Pinch of red pepper flakes
- Black pepper
- 1 bay leaf
- ¼ to ½ bottle white wine
- 12 little neck clams, cleaned thoroughly
- 1 pound mussels, cleaned thoroughly
- 1 pound mixed white fish (I prefer to use a combination of jumbo shrimp and scallops)
Directions
- Step 1
- Heat oil in soup pot. Add garlic, tomatoes, herbs and white wine. Bring mixture to a boil and simmer for 30 minutes. Add seafood and cook until clams and mussels are completely open and shrimp and scallops are cooked through.
- Step 2
- Serve with a green salad, crusty sourdough bread and a nice crisp Sauvignon Blanc. ENJOY!