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Zesty Cioppino

(1 Votes)
SERVES
4
COOK TIME
50 Min

A San Francisco treat that's just as welcome at home as it is on Fisherman's Wharf.

What You'll Need:
  • 1/2 pound fresh mushrooms, sliced
  • 2 medium-sized onions, thinly sliced
  • 4 garlic cloves, minced
  • 1 can (28 ounces) whole Italian-style tomatoes, undrained
  • 1 cup dry white wine
  • 1 teaspoon black pepper
  • 2 pounds red snapper or cod fillets, cut into 2-inch chunks
  • 1 pound bay scallops
  • 1 pound large shrimp, peeled and deveined, but tails left on
What To Do:
  1. Spray a 6-quart soup pot with nonstick vegetable spray and heat over high heat.

  2. Add the mushrooms, onions, and garlic and cook for 4 to 6 minutes, or until the vegetables are tender, stirring often. Stir in the tomatoes, wine, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.

  3. Remove the cover and increase the heat to high. Bring to a boil and add the fish, scallops, and shrimp. Cook for 8 to 10 minutes, or until the fish flakes easily with a fork and the shrimp are pink and cooked completely, stirring occasionally.

Notes

For a true taste of San Francisco, serve this with sourdough bread.

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