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Scallop & Shrimp Cioppino More Recipes Like This

Ingredients: Metric Units
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.
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