Scallop & Shrimp Cioppino

Italian Soup Recipes

1 1/2 - 3 Tbsp olive oil 1 large onion, thinly sliced 2 large garlic cloves, chopped 1 can (28 oz.) diced tomatoes, undrained 1 can (8 oz.) tomato sauce 3/4 c dry red wine 1/2 c bottled clam juice or fish stock salt & pepper to taste hot pepper sauce to taste 1 lb. bay scallops, rinsed 1 tsp dried oregano 1/2 lb. cooked, deveined large shrimp 1 - 2 Tbsp chopped parsley

Heat oil in heavy saucepan. Add onions, saute 5 min. Stir in garlic, tomatoes with juice, sauce, wine and clam juice. Cover, bring to boil. Reduce heat, simmer 7 min. Season w/ salt, pepper, hot pepper sauce. Base can be kept, covered, 2 days in refrigerator. Reheat before continuing. Add scallops and oregano to simmering cioppino base. Cover, simmer 2 min until just tender. Add shrimp, heat through. Serve in wide bowls, sprinkled with parsley, with rice.

Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004