I was on my way to the supermarket, when I realized I hadn't planned ahead - I didn't have a recipe organized for the next day! I decided I would peruse the magazine section to see if there was anything that caught my eye, and was very excited to come across a cioppino recipe! I had tried this delectable seafood stew at a local restaurant, and the only other recipe I had seen for it, appeared complicated and time consuming. Therefore, I was delighted when I saw this one - I changed it up a bit, but kept the same basic bones, that made for a simple week day meal. In fact, it was so quick and easy that I was even able to clean the house (well, the kitchen and dining room at least) set out fresh flowers, and invite a friend and her children to join us.
1 onion, finely chopped
6 garlic gloves, crushed
2 tablespoons olive oil
1 jar (24 oz) tomato basil pasta sauce
1 bottle (8 oz) clam juice
1 cup dry white wine, or chicken broth
1/4 cup water
salt and freshly ground black pepper to taste
1 teaspoon sugar
1 teaspoon crushed red pepper flakes
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh thyme
1 lb fresh mussels, scrubbed, beards removed
1 lb uncooked medium shrimp, peeled and deveined
1 lb bay scallops
1 package (6 oz) baby spinach
Parsley, finely chopped, for garnish
Sourdough bread, toasted, for serving
In a large saucepan, or dutch oven, saute onion and garlic in olive oil, until tender.
Add the pasta sauce, clam juice, wine, water and seasonings.
Bring to a boil. Reduce heat, simmer uncovered for 10 minutes, stirring occasionally.
Add mussels, bring to a boil, reduce heat, simmer for 10 minutes.
Stir in shrimp, scallops and spinach, cook 5-7 minutes longer, or until mussels open, shrimp turn pink and scallops are opaque.
Discard any unopened mussels.
Serve in bowls, with toasted bread, and parsley for garnish.
Recipe adapted from Taste of Home, September, 2011