Sunday, August 5, 2018
Ingredients
- 1 loaf french baguette , 1/2-inch thick sliced on a bias (sourdough recommended)
- 1 tablespoon olive oil , plus more for brushing on baguette
- 1 cup yellow onion , 1/4-inch dice
- 2 tablespoons minced garlic , (about 8 cloves)
- 1/2 cup leeks , cut into 1/8-inch slices
- 1/2 cup celery , 1/4-inch dice
- 1/2 cup red bell pepper , 1/4-inch dice
- 1/2 cup carrots , 1/4-inch dice
- 1 serrano chili pepper , seeded and minced (about 2 teaspoons)
- 1/2 cup tomatoes , seeded and cut into 1/4-inch dice
- 6 ounces tomato paste
- 1/2 cup red wine , (Merlot recommended)
- 2 cups water
- 1 tablespoon lemon juice
- 1/2 teaspoon thyme , chopped
- 1 bay leaf , dried
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 pound raw scallops , about 20 (16/20 count size)
- 1/2 pound raw shrimp , peeled and deveined (16/20 count size)
- 1 pound mussels
- 1 tablespoon chopped parsley
Instructions
- Prepare croutons. Preheat oven to 375°F. Slice the baguette on a 1/2-inch thick bias cut. Lightly brush each side with olive oil and sprinkle salt. Place on a baking sheet and bake for 10 minutes. Flip over and cook another 2 to 5 minutes, until golden brown on each side. Cool and reserve.
- In a large pot, heat the oil over medium heat until hot.
- Add the onion and garlic, and cook until translucent, about 5 minutes.
- Add the leeks, celery, bell pepper, carrots, and minced serrano chili peppers. Cook for another 5 minutes.
- Add the tomatoes and cook 3 minutes.
- Add the tomato paste, wine, water, lemon juice, thyme, bay leaf, 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer on medium-low heat for 25 minutes, stirring occasionally. Remove the bay leaf.
- Clean and remove the beard of the mussels. Discard any mussels that have broken shells or do not close when tapped.
- Heat the cioppino soup over medium heat. Add shrimp and scallops to the soup, cover and cook for 2 minutes.
- Open the lid and flip over the shrimp. Insert the mussels, evenly spread across the pan. Turn heat to medium-high, cover and cook another 3 to 5 minutes, until the shrimp is cooked and mussels are open. Discard any mussels that do not open.
- Taste soup and season with more salt and pepper as needed.
- To serve: Ladle soup into serving bowls, add seafood, and garnish with chopped parsley and more thyme. Serve with homemade crouton.https://www.jessicagavin.com/seafood-cioppino/
