San Francisco Seafood Cioppino

Prepare time: 20 min

Cook: 40 min

Ready in: 60 min

In this recipe, the main seafood used are shrimp, scallops, and mussels. These seafood are perfect for your homemade cioppino since they are quick and easy to cook. Besides, they also produce an authentic and delicious flavor to your dish. Simply follow the instructions below for the further recipe.

How to cook San Francisco Seafood Cioppino

To cook San Francisco Seafood Cioppino, you only need to spend approximately an hour in your kitchen. Now, let’s follow the easy and quick recipe below to serve around four serving portions.

Ingredients:

·         A loaf french baguette, cut into a half inch slices

·         A tablespoon olive oil

·         200 gr diced yellow onion

·         30 gr minced garlic

·         100 gr sliced leeks

·         100 gr diced celery

·         100 gr diced red bell pepper

·         100 gr diced carrots

·         Two teaspoons seeded and minced serrano chili pepper

·         100 gr seeded and diced tomatoes

·         6 ounces of tomato paste

·         100 ml red wine

·         400 ml water

·         A tablespoon lemon juice

·         A half teaspoon chopped thyme

·         One dried bay leaf

·         kosher salt and black pepper to season

·         250 gr raw scallops

·         250 gr raw peeled and deveined shrimp

·         450 gr mussels

Directions:

·        1To start, you need to prepare the croutons first. Heat an oven over 375 Fahrenheit-degree or 190 celsius-degree. Then, brush the sliced baguette with olive oil and salt. Assemble them on a baking sheet and then bake for around 10 minutes. Flip other side and bake again for another 5 minutes until you can see the golden brown on the baguette. Set aside for a while.

·        2Next, prepare a large pot filled with olive oil. Turn on the heat over medium heat to cook the onion and garlic for around 5 minutes. Then, cook also the leeks, bell pepper, celery, carrots and Serrano chili pepper for five more minutes. Add with tomatoes to cook again for 3 minutes. Also, combine with tomato paste, wine, thyme, bay leaves, lemon juice and seasoning with salt and pepper. Stir and bring it to simmer for around 25 minutes.

·        3Add the shrimp and scallops into the soup. Cook for 2 minutes over medium heat. Then, add the mussels. Here, you have cleaned and chosen the best mussels that you will use. Then, raise the heat into medium heat and put on the lid. Cook the soup for 5 minutes until the shrimps are cooked through, and the mussels are open. You may remove some that are not open.

·        Finally, you have finished cooking the soup, now, it’s time to serve. Place the soup into serving bowls and garnish with chopped parsley and thyme. Also, you may enjoy this with crouton.

Source  http://foodrecipesearch.com

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