San Francisco Style Seafood Cioppino
This San Francisco-style seafood cioppino is loaded with fresh mussels, shrimp and scallops simmered in a savory red wine tomato broth for the ultimate one-pot meal!
Ingredients
▢1 loaf french baguette ½-inch thick sliced
▢1 tablespoon olive oil plus more for brushing on baguette
▢1 cup yellow onion ¼-inch dice
▢2 tablespoons minced garlic about 8 cloves
▢½ cup leeks cut into ⅛-inch slices
▢½ cup celery ¼-inch dice
▢½ cup red bell pepper ¼-inch dice
▢½ cup carrots ¼-inch dice
▢1 serrano chili pepper seeded and minced, about 2 teaspoons
▢½ cup tomatoes seeded and cut into ¼-inch dice
▢6 ounces tomato paste
▢½ cup red wine Merlot recommended
▢2 cups water
▢1 tablespoon lemon juice
▢½ teaspoon thyme chopped
▢1 bay leaf dried
▢½ teaspoon kosher salt
▢¼ teaspoon black pepper
▢½ pound raw scallops 16/20 count size
▢½ pound shrimp 16/20 count size, peeled and deveined
▢1 pound mussels
▢1 tablespoon chopped parsley
Special Equipment
2-3 qt. Saucepan
Instructions
Prepare croutons. Preheat oven to 375°F. Slice the baguette on a ½-inch thick bias cut. Lightly brush each side with olive oil and sprinkle salt. Place on a sheet pan and bake for 10 minutes. Flip over and cook another 2 to 5 minutes until golden brown on each side. Cool and reserve.
In a large pot, heat the oil over medium heat until hot.
Add the onion and garlic and cook until translucent, about 5 minutes.
Add the leeks, celery, bell pepper, carrots, and minced serrano chili peppers. Cook for another 5 minutes.
Add the tomatoes and cook 3 minutes.
Add the tomato paste, wine, water, lemon juice, thyme, bay leaf, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer on medium-low heat for 25 minutes, stirring occasionally. Remove the bay leaf.
Clean and remove the beard of the mussels. Discard any mussels that have broken shells or do not close when tapped.
Heat the cioppino soup over medium heat. Add shrimp and scallops to the soup, cover and cook for 2 minutes.
Open the lid and flip over the shrimp. Insert the mussels evenly spread across the pan. Turn heat to medium-high, cover and cook another 3 to 5 minutes until the shrimp is cooked and mussels are open. Discard any mussels that do not open.
Taste soup and season with more salt and pepper as needed.
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